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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.
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
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Application Uses
MEAL
Dinner
Lunch
CUISINE
Mexican
MAIN INGREDIENTS
Pork Chorizo
Tortillas
