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

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Limes

  Raw

  1 fruit or 67g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Pumpkin pie spice

  Spices

  2 tbsp or 11g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, small or 180g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Mexican cheese

  Queso anejo

  ½ cup, crumbled or 66g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Monterey cheese

  Includes Pepper Jack

  ¼ cup, shredded or 28g

• 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 produce. Halve, core, and thinly slice green pepper 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 green pepper 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 14 cup water (13 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 blend and Monterey Jack. 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-6283afcdbf09ac49500c2cf2)

Similar Foods

• Pork Poblano Tacos with Kiwi Salsa and Lime Crema