These quick tacos will help feed the family for a weeknight dinner or be a great addition to a summer bbq!
Ingredients: · 1 package (15 ounces) refrigerated cooked pork roast au jus · 1 cup well-drained unsweetened pineapple chunks, divided · 1 tablespoon canola oil · 1/2 cup enchilada sauce · 8 corn tortillas (6 inches), warmed · 1/2 cup finely chopped onion · 1/4 cup chopped fresh cilantro · Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges |
Instructions:
1. Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork.
2. In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan.
3. Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally.
4. Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.
Source: “Quick Tacos El Pastor”. Recipe. www.tasteofhome.com. N.p. 14 June 2023. Web. 14 June 2024.
By Recipe Contributor
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