Pork Carnitas Tacos
- 50 each 6" corn tortillas
- 4 pounds Chef's Line® All Natural* Pork Carnitas
- 2 cups Del Pasado® Charred Chipotle Salsa
- 1 each yellow onions
- 2 tablespoons cilantro
- 3 each limes
- 2 cups Del Pasado® Cojita Cheese
Heat Carnitas in cook-in-bag pouches. Once heated to 165°F, the fully cooked pork carnitas can then be shredded. Retain some cooking liquid from the pouch to retain moisture. Warm tortillas on char-broiler.
Chop fresh cilantro, yellow onions, cut 1/8 limes and crumble Cojita cheese. Assemble tacos with 11/2 ounces carnitas meat, 1/2 teaspoon yellow onions, 1 teaspoon salsa, 1/8 teaspoon cilantro and 1/2 teaspoon crumbled Cojita cheese each. Garnish with lime wedge. Yield; 25 each, 2 per person.
*Minimally processed, no artificial ingredients.