Chorizo Pina Taco Recipe
Mexican flavors come alive in this al pastor-inspired recipe from the rich culinary legacy of Puebla, Mexico. Featuring Hillshire Farm All Natural* Pork Chorizo Crumbles , this delicacy is sauced with a sweet, spicy, and full-of-fun serrano pineapple salsa. It dances in a Mexican Original Corn Flour Tortilla.
Ingredients
Yield: 1 Taco
| Amount | Main ingredients |
|---|---|
| 1 Ea. | Mexican Original® 4.5 inch Corn Flour Tortillas |
| 1.5 oz | Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles |
| 2 Tbsp. | Pineapple – Serrano Salsa (Sub-Recipe) |
| 1 tsp. | Cotija Cheese - Crumbled |
Sub-Recipes Ingredients | |
| Pineapple – Serrano Salsa | |
| Yield: 2 Cups | |
| 2 cups | Pineapple- Fresh - Peeled - Cored & Diced 1/4 Inch |
| 4 ea. | Serrano Chilies - Stemmed - Seeded & Diced 1/4 Inch |
| 1/4 cup | Red Bell Pepper - Stemmed - Seeded & Diced 1/4 Inch |
| 2 oz | Lime Juice |
| 1/4 cup | Red Onion - Peeled & Diced 1/8 Inch |
| 2 Tbsp. | Fresh Cilantro - Rough Chopped |
| 1 tsp. | Kosher Salt |
Directions
- Heat the Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles in a sauté pan or convection oven. Hold warm and covered.
- Heat up the tortillas on a hot griddle and place on serving plate.
- Add 1.5 oz of the Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles to each Mexican Original® 4.5 inch Corn Flour Tortillas .
- Top each taco with 1 tsp of cotija cheese and 2 Tbsp. of Pineapple - Serrano Salsa (Sub-Recipe)
- Serve immediately
Sub-Recipes Directions
Pineapple - Serrano Salsa
- Make pineapple-serrano salsa.
- Mix to combine. Hold refrigerated until ready to serve.
