Chorizo Pina Taco Recipe

Mexican flavors come alive in this al pastor-inspired recipe from the rich culinary legacy of Puebla, Mexico. Featuring Hillshire Farm All Natural* Pork Chorizo Crumbles, this delicacy is sauced with a sweet, spicy, and full-of-fun serrano pineapple salsa. It dances in a Mexican Original Corn Flour Tortilla.

Chorizo Pina Taco Recipe

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Ingredients

Serves
1 Taco

Recipe Ingredients

2 Tbsp.

Pineapple – Serrano Salsa

1 tsp

Cotija Cheese, crumbled

Pineapple – Serrano Salsa Ingredients

2 cups

Pineapple, fresh, peeled, cored, and diced ¼ inch

4 each

Serrano chilies, stemmed, seeded, and diced ¼ inch

¼ cup

Red bell pepper, stemmed, seeded, and diced ¼ inch

2 oz

Lime juice

¼ cup

Red onion, peeled and diced 1/8 inch

2 Tbsp.

Fresh cilantro, rough chopped

1 tsp

Kosher Salt

Show ingredients

Directions

Step 1: Make pineapple-serrano salsa: Mix to combine. Hold refrigerated until ready to serve.

 

Step 2: Heat the chorizo in a sauté pan or convection oven. Hold warm and covered.

 

Step 3: Heat up the tortillas on a hot griddle and place on serving plate.

 

Step 4: Add 1.5 oz of the chorizo to each tortilla.

 

Step 5: Top each taco with 1 tsp of cotija cheese and 2 Tbsp. of salsa

 

Step 6: Serve immediately