Pork Carnitas Tacos with Roasted Corn and Poblano Pepper Blend

PREPARATION

1. Heat carnitas in cook-in-bag pouches. Once heated to 165°F (74°C), the fully cooked pork carnitas can then be shredded. Retain some cooking liquid from the pouch to retain moisture.
2. Warm tortillas on char broiler.
3. Chop fresh cilantro and yellow onions, cut 1/8 limes and crumble Cotija cheese.
4. Assemble tacos with 1-1/2 oz. carnitas meat, 1/2 tsp. yellow onions, 1 tsp. salsa, 1/8 tsp. cilantro and 1/2 tsp. crumbled Cotija cheese each.
5. Garnish with lime wedge.
6. Serve with a 4 oz. side of Monarch Fire Roasted Corn and Poblano Pepper Blend With Onions.

Recipe by Chef Jeremy DeRango
Makes 25 servings, 2 per person.

^{*No artificial ingredients. Minimally processed.}