SUPREMO TACO RECIPES

Steps:

• Mix chili powder, cumin, cornstarch, kosher salt, paprika, coriander, dried minced onion, cayenne pepper, garlic powder, oregano, and red pepper flakes together. Store in a sealable container.

Steps:

• • 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.
• • 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.
• • 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 ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. Season with pepper. Turn off heat; cover to keep warm.
• • 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 quickly—keep a close eye on them.
• • 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.
• • 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.