One-Pan Plant-Based Protein Carnitas Tacos Protein that tastes like meat (without the meat)

Name: One-Pan Plant-Based Protein Carnitas Tacos Protein that tastes like meat (without the meat)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 Egg; 9 oz Ground Plant-Based Protein; 1 Onion; 1 tsp Chipotle Powder; 1 Tomato; 2 tbsp Sour Cream; 5 tsp Wine; 1 unit Long Green Pepper; 1 tbsp Fajita Spice Blend; 1/4 cup Monterey Jack Cheese; 1 Tomato; 1 Lime; 6 Tortillas; 1/4 oz Cilantro; 2 tsp Granulated Sugar, tsp; 1 tbsp Cooking Oil, tbsp; 2 tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

At our local taqueria, a carnitas taco (or 5) is one of our go-to orders. After all, who can resist the rich flavor and tender texture of slow-roasted pork? Tonight, we’re creating a quick plant-based version that uses carnitas-style seasonings: chili powder, garlic, and cumin, plus tomato paste for umami-packed richness and poblano pepper for smoky notes. It’s all stuffed into steamy tortillas with Monterey Jack cheese, pickled onion, tomato, and chipotle-lime crema—basically, everything we crave on taco night and then some.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
9 oz Ground Plant-Based Protein
1 Onion
1 tsp Chipotle Powder
1 Tomato
2 tbsp Sour Cream
5 tsp Wine
1 unit Long Green Pepper
1 tbsp Fajita Spice Blend
1/4 cup Monterey Jack Cheese
1 Tomato
1 Lime
6 Tortillas
1/4 oz Cilantro
2 tsp Granulated Sugar, tsp
1 tbsp Cooking Oil, tbsp
2 tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry all produce.

Halve and peel onion; very thinly slice one half and finely chop remaining. Core, deseed, and dice poblano into ½-inch pieces. Roughly chop cilantro. Dice tomato. Halve lime; cut one half into wedges.
2

In a medium bowl, combine sliced onion, vinegar, 2 tsp sugar, ½ tsp salt, and 1 TBSP water. Stir until sugar and salt are mostly dissolved.

Set aside, stirring occasionally, until ready to serve.
3

Heat a large drizzle of oil in a large pan over medium-high heat. Add half the plant-based protein* (all for 4 servings) and season with salt and pepper. Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes.

Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes more.

Transfer to a plate and set aside.
4

Heat another drizzle of oil in same pan over medium-high heat. Add poblano and chopped onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes.

Return cooked plant-based protein to pan; add Fajita Spice, stock concentrate, and half the tomato paste (all for 4 servings). Cook until fragrant, 1 minute.

Stir in ¼ cup water (1⁄3 cup for 4), bring to a simmer, and cook until reduced and saucy, 2-3 minutes. TIP: If mixture gets too dry, add more splashes of water as needed.
5

While filling cooks, in a small bowl, combine sour cream, a squeeze of juice from lime half to taste, and a pinch of chipotle powder (add more to taste if you like things spicy). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
6

Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds.

Divide tortillas between plates; fill with plant-based protein filling, tomato, Monterey Jack, cilantro, pickled onion (draining first), and crema. (TIP: Alternatively, you can put everything in individual serving bowls and let everyone assemble their own tacos.) Serve with lime wedges on the side.

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