Tostadas Supremo with Pork plus Poblano, Lime Crema & Pico de Gallo

Ingredients

• Ground pork

  Fresh, raw

  10 oz or 283g

• Onions

  Raw

  1 medium or 110g

• Poblano Pepper

  hot - Freshdirect

  2 pepper or 12g

• Limes

  Raw

  1 fruit or 67g

• Sauce, hot chile, sriracha, Cha! By Texas Pete

  6 tsp or 54g

• Allspice

  Spices, ground

  1 tbsp or 6g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, small or 180g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  2 tomato or 124g

• Mexican cheese

  Blend, reduced fat

  ⁹⁄₁₆ cup, shredded or 66g

• Sour cream

  Reduced fat, cultured

  4 tbsp or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  4 tsp or 18g

Directions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Halve, core, and thinly slice poblano crosswise into strips. Halve and peel onion; thinly slice one half. Finely chop remaining half until you have 2 TBSP. (For 4, thinly slice whole onion; finely chop a few slices until you have 3 TBSP.) Dice tomato. Zest and quarter lime.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add pork* and Southwest Spice; cook, breaking up meat into pieces, until browned, 3-4 minutes (it'll finish cooking in the next step). TIP: If there's excess grease in your pan, carefully pour it out.
3. Add poblano and sliced onion to pan with pork. Cook, stirring, until veggies are tender and pork is cooked through, 5-7 minutes. Add Tex-Mex paste and 1/4 cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
4. Meanwhile, drizzle tortillas with 1 TBSP olive oil (2 TBSP for 4 servings); brush or rub to coat all over. Arrange on a baking sheet in a single layer. Gently prick each tortilla in a few places with a fork. (For 4, divide tortillas between 2 sheets; toast on top and middle racks, flipping tortillas and swapping rack positions halfway through toasting.) Toast on top rack, flipping halfway through, until lightly golden, 4-5 minutes per side. TIP: Tortillas brown quicklykeep a close eye on them.
5. While tortillas toast, in a small bowl, combine tomato, chopped onion, juice from half the lime, and a pinch of salt and pepper. In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of lime zest to taste. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt.
6. Evenly sprinkle toasted tortillas with Mexican cheese. Return to oven until cheese melts, 1-2 minutes. Divide cheesy tortillas between plates and top with pork mixture, pico de gallo, and crema. Serve with any remaining lime wedges on the side.
7. Recipe by: HelloFresh (source: https://www.hellofresh.com/recipes/tostadas-supremo-with-pork-5f57bb6fc0cf1c3b7a41172d)