Try it out: Hellofresh 18

Reviewing:

Pork and poblano tacos with kiwi salsa & lime Crema

1 serving prepared

Here's what you get:

Shallot
Toma tomato
Cilantro
Sour cream
Ground pork (5 oz used)
Tomato paste
Poblano pepper
Kiwi
Lime
Mexican spice blend
Chicken stock concentrate
Flour tortilla (not used)

Substitution:

Keto tortilla boats made using this recipe:

Super easy

The salsa and crema:

Preparing the produce is the most involved part of this process. Once everything is chopped and the lime juiced you just mix the components.

The protein:

The poblano needs to be cooked well before adding the shallots and ground pork. This taco dish has more components to add than the previous ones I've tried. Even so, cook time was reasonable.

Extras:

The tortillas provided were swapped out for homemade keto tortilla boats.

The plate:

Again!

The flavors in this dish were really great! I was skeptical about the addition of kiwi but it really worked well. I would like to try this again as a rice, quinoa bowl, or burger sometime.

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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