INGREDIENTS

36 each  4.5" Heat Pressed Flour Tortillas (28671)  
36 oz.  Guacamole , fresh, prepared 
36 oz. Chicharron, see related recipe   
2 1/4 cups  Cotija cheese , crumbed 
3/4 cup  Red Onion , minced 
As needed  Lime wedges 

DIRECTIONS

1.) To make Chicharron, place pork belly pieces on fat side and score every ½". Toss pork belly pieces in mixture of baking powder, baking soda and salt. Transfer to sauce pot and fill with just enough water to cover, about 6 cups. Cook over low heat until water evaporates and pork belly is cooking in rendered fat, about 3 ½ hours. Turn heat to medium-high and cook until pork belly becomes golden brown and crispy, about 15 minutes. Drain and season with more salt as needed. Reserve warm.

2.) To prepare single serving, deep-fry 3 flour tortillas for 1 minute or until puffy and golden. Drain on paper towel-lined sheet pan. Press center of each puffed tortilla lightly to indent and then top each with 1 tbsp. guacamole, 1 oz. crispy Chicharron and 1 tbsp. cotija cheese crumbles and 1 tsp. red onion. Serve immediately with lime wedges.

Recipe Using Same Product(s)

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  French Toast Tortilla Stack

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  Fried Mushroom Po’boy Tacos

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  Pork Belly Chicharron Party Sopes

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  Baja-Style Fishless Vegan Tacos