Yucatan pulled pork tacos with cilantro-carrot salsa and Mexican rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Yucatan pulled pork tacos with cilantro-carrot salsa and Mexican rice

Great for Entertaining

Yucatan pulled pork tacos with cilantro-carrot salsa and Mexican rice

Gluten-Free Friendly, Dairy-Free, Soy-Free, <600 Calories, Protein Plus

2 Servings, 600 Calories/Serving

30–45 Minutes

In our take on the Yucatan dish cochinita pibil, achiote paste perfumes and colors ready-braised pulled pork, brightened with a mix of citrus.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces braised pork shoulder (contains pork and spices)
  • ½ cup long-grain white rice
  • 1 tablespoon tomato paste
  • 1 yellow onion
  • Sunbasket Yucatan marinade (achiote paste - fresh orange juice - fresh lime juice)
  • 1 lime
  • 6 or 7 sprigs fresh cilantro or other leafy herb such as parsley
  • 1 green or red fresh chile such as jalapeño or serrano (optional)
  • 2 ounces shredded carrots
  • 8 Mi Rancho 100% organic corn tortillas
  • 1 zucchini or other summer squash
Chef's Tip
You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Nutrition per serving

Calories 600, Total Fat 15g (19% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 50mg (17% DV), Sodium 105mg (5% DV), Total Carb. 91g (33% DV), Fiber 11g (39% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 26g

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the Mexican rice

  • Let the pork come to room temperature.
  • Rinse the rice.
In a small [medium] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil. Stir in the rice and tomato paste; cook until the tomato paste is caramelized, 1 to 2 minutes. Add ¾ cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the pork and make the salsa.

2

Marinate the pork

  • Peel the onion; thinly slice half [1 onion]. Finely chop enough remaining onion to measure ¼ cup [½ cup] for the salsa.
In a medium bowl, stir together the pork, sliced onion, and Yucatan marinade. Let stand while you prepare the carrot salsa.

3

Make the salsa

  • Juice half the lime; cut the remaining half into wedges for garnish. [Juice 1 lime; cut the remaining lime into wedges.]
  • If desired, strip the cilantro leaves from the stems; coarsely chop the cilantro. Set aside half for the rice.
  • If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
In another medium bowl, stir together the chopped onion, carrots, 1 tablespoon [2 TBL] lime juice, half the cilantro, and as much chile as you like. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

4

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

5

Cook the pork and zucchini; finish the rice

  • Trim the ends from the zucchini; cut the zucchini into quarters lengthwise, then crosswise into 1/4-inch-thick slices.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil. Add the pork mixture; cook, stirring occasionally, until the pork is hot and the sauce starts to caramelize, 3 to 4 minutes. Transfer to a plate; season to taste with salt and pepper. In the same pan, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the zucchini, season with salt and pepper, and cook, stirring occasionally, until lightly browned, 3 to 5 minutes.
To the pot with the rice, stir in half the cilantro; season to taste with salt and pepper.

Serve

Set out the tortillas, pork, zucchini, and salsa and invite everyone to assemble their tacos. Serve with the rice and lime wedges.
Kids Can!
  • Rinse the rice.
  • Juice the lime.
  • Count the tortillas.
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