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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.
SERVING SIZE: 1 Taco
|1 each||Mexican Original® 4.5 inch Corn Flour Tortillas|
|1.5 oz||Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles|
|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|
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
- Coming Soon