Ingredients
- 3 Each 6" Yellow Corn Tortillas (06942)
- 2 Tbsp. Anaheim Chiles, roasted
- 4.5 Oz. Pulled Pork Picadillo, see related recipe
- 2 Tbsp. Cotija cheese, grated
- 3 Sprigs Fresh Cilantro
Directions
- Bring yellow corn tortillas to room temperature.
- Drop yellow corn tortillas individually in 360-370 fryer and gently press center of each tortilla to make free form taco shells.
- Remove from fryer when bubbles begin to subside.
- Drain and set aside.
- Heat pulled pork picadillo and fill each shell with approximately 1 ½ oz of pulled pork.
- Top each taco with 2 tsp. of sliced roasted Anaheim chiles and dust with grated cotija cheese.
- Garnish with fresh cilantro sprigs to serve.
Ingredients- 3.75 Lbs. Boston Butt Pork
- 2 Tbsp. Fresh Garlic, chopped
- 2.5 cup yellow onions, chopped
- 1.5 cup tomatoes, chopped
- 1/4 cup Green Olives, chopped
- 1 Each Scotch Bonnet Peppers, chopped, seeds removed
- 2.5 cup water
- 1 tsp. Savory Roasted Mirepoix Base, (Custom Culinary)
- 1/4 cup Fresh Cilantro, chopped
Directions
- Preheat oven to 300.
- Place pork in roasting pan.
- Fold remaining ingredients together in a mixing bowl.
- Pour chopped veggies into pan with pork.
- Place in 300 oven and cover pan.
- Continue cooking until meat begins to tear apart easily with fork , approximately 5 hours.
- Remove from heat.
- Hold warm for service or cool completely and store refrigerated until ready for service.
