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Al Pastor Pork Belly Taco Recipe
Explore the flavors of Puebla, Mexico with these Al Pastor Pork Belly tacos filled with Hillshire Farm® Fully Cooked Sliced Pork Belly Topping with a roasted pineapple-serrano salsa.
Ingredients
Serving Amount – 2 tacos
|
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| 2 each | Mexican Original® 4.75 Inch White Corn Tortillas |
| 4 oz | Hillshire Farm® Fully Cooked Sliced Pork Belly Topping |
| 4 Tbsp | Pineapple – Serrano Salsa |
| 2 Tbsp | Red Cabbage, finely shredded |
| 2 tsp | Salt |
| 1 cup | Cilantro, chopped |
| 1 cup | Parsley, chopped |
| 1 tsp | Garlic, minced |
| 2 Tbsp | Serrano pepper, seeded, minced |
| 1 tsp | Cardamom, toasted, freshly ground |
| 1 tsp | Black pepper, freshly ground |
| 1 tsp | Coriander, toasted, freshly ground |
Directions
Step 1 - Make pineapple-serrano salsa: Mix to combine. Chill until ready to serve.
Step 2 - Heat the Hillshire Farm® Pork Belly in a sauté pan. Tossing until hot. Hold warm and covered.
Step 3 - Heat up the tortillas on a hot griddle and place on serving plate.
Step 4 - Add 2 oz of the pork belly to each tortilla.
Step 5 - Top each taco with 2 Tbsp of Salsa and 1 Tbsp of shredded red cabbage.
Step 6 - Serve immediately
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Recipe Tags
Application Uses
MEAL
CUISINE
MAIN INGREDIENTS
SEGMENT
