Chorizo Pina Taco Recipe page

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.

Ingredients

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

1 tsp

Kosher Salt

 

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

Watch the video!

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Application Uses
MEAL

Dinner

Lunch

CUISINE

Mexican

MAIN INGREDIENTS

Pork Chorizo

Tortillas