Our lime tree producing an abundance of fruit was the inspiration for this dish. Nothing to fancy, just a delicious dinner.
10oz ground Pork
1 Roma tomato diced
1 Poblano pepper
1 yellow Onion
1/2 cup shredded Mexican cheese
1/4 cup Monterrey Jack cheese
2 tbsp Sour cream
2 tsp Dat’l Hook Ya Blackened seasoning
2 tbsp Dat’l Hook Ya sauce
1/4 Beef Stock
Preheat oven to 450 degrees. The onion has to be cut two ways: 1/3rd of the onion dice and 2/3 of the onion thinly slice. Slice the poblano pepper thinly. Zest the lime and then cut into quarters and set aside. Mix pork with Dat’l Hook Ya blackened seasoning. Bring a medium size pan to medium heat and add in pork and brown 3 min. Break up the meat while cooking. Add in the poblano pepper, sliced onion and cook 5 min or until vegetables are tender. You do not want them too soft. Add in Dat’l Hook Ya sauce and beef stock. Cook on low heat until sauce thickens. Add tortillas onto a baking sheet and drizzle on olive oil. Brush the olive oil to evenly coat both sides of the tortilla. Bake for 3, remove and flip tortilla and place back into the oven for 3 more min. Once baked, sprinkle on a mix of the two cheeses onto the tortilla and place back into the oven until melted. While tortilla is baking, in a bowl add diced tomato, onion, juice from half the lime and a sprinkle of blackened seasoning. Mix and set aside. In another bowl add sour cream, lime zest, lime juice from 1 quarter of lime and add water a 1/2 tsp at a time until its thin enough to drizzle. On top of the tortilla place the pork, tomato and onion mix, and drizzle with the sauce. Add a squeeze of lime as needed for taste.