INGREDIENTS

3 each  6" Yellow Corn Tortillas (06942)  
2 Tbsp. Anaheim Chiles , roasted 
4.5 oz. wt. Pulled Pork Picadillo, see related recipe   
2 Tbsp.  Cotija cheese , grated 
3 sprigs Fresh Cilantro  

DIRECTIONS

1.) Bring yellow corn tortillas to room temperature.

2.) Drop yellow corn tortillas individually in 360-370 fryer and gently press center of each tortilla to make free form taco shells.

3.) Remove from fryer when bubbles begin to subside.

4.) Drain and set aside.

5.) Heat pulled pork picadillo and fill each shell with approximately 1 ½ oz of pulled pork.

6.) Top each taco with 2 tsp. of sliced roasted Anaheim chiles and dust with grated cotija cheese.

7.) Garnish with fresh cilantro sprigs to serve.

Recipe Using Same Product(s)

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  Mole Amarillo Tostada

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  Chilaquiles Verdes with Fried Eggs

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  Chile-Seasoned Shrimp Tostada

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  Chicken Teriyaki Crispy Tacos

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  Achiote-Tuna Enchiladas