Al Pastor Chorizo Tacos with Pineapple Poblano Salsa
WHAT YOU NEED
- 2 Cacique® Al Pastor Chorizos
- 12 corn tortillas
- 1 cup Cacique® Queso Fresco
- 1 red onion, finely diced, divided
- 2 large poblano peppers, seeded and diced, divided
- 4 roma tomatoes, seeded and diced
- 1/2 cup cilantro, roughly chopped
- 1 8 oz can pineapple tidbits in pineapple juice, drained and juice reserved
- 1 lime, sliced into wedges
- 1 tablespoon canola oil
- 3/4 cup Cacique® Crema Mexicana, to serve
- kosher salt, to taste
- Fresh cracked pepper, to taste
HOW TO MAKE IT
- In a medium-sized bowl, combine 3 tablespoons of the diced onion, 3/4 cup diced poblano, diced tomatoes, cilantro, pineapple, and a hearty squeeze of lime juice. Toss gently to combine and set aside.
- Heat canola oil in a large skillet over medium-high heat. Add the remaining onion and poblano, season with salt, pepper, and cook until lightly softened, about 3 minutes.
- Add the Cacique Al Pastor Chorizo to the pan and continue to cook, crumbling chorizo as it cooks about 6 minutes. Stir in the reserved pineapple juice and cook until most of the liquid has burned off, about 3 minutes. Adjust seasoning as desired and remove pan from heat.
- Divide meat between tortillas and top with pineapple poblano salsa, Cacique Queso Fresco and Crema Mexicana. Enjoy!
