1 Red Onion, halved and thinly sliced
1 Roma Tomato, seeded and finely chopped
1 Lime, quartered, divided
2 tablespoons chopped Cilantro, divided
Salt and Ground Black Pepper, to taste
4 tablespoons Sour Cream
Olive Oil
1 Poblano Pepper, - cored, seeded, and finely chopped
10 ounces Ground Pork
1 tablespoon Mexican Seasoning
2 tablespoons Chicken Stock
1 tablespoon Tomato Paste
6 Flour Tortillas
Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.