Pork Carnita Cachapas
Servings
24 14-oz. servings
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Ingredients
- 72 ct. Recipe: Sweet Corn Cachapas, warmed
- 12 oz. GFS Pan & Grill Oil
- 4½ lb. Pork Carnita Meat, thawed, hand shredded
- 2¼ lb. Shredded Queso Rico Cheese
- 6 oz. Romaine Lettuce, sliced
- 21 oz. Gordon Choice Fire Roasted Salsa Verde
- 4 oz. Gordon Choice Sour Cream
Recipe Preparation
To prepare à la carte:
1. Place 3 cachapas on an oiled, heated flat griddle. Cook until just warmed through.
2. Place the cachapas on a serving plate. Place 1 oz. shredded pork carnita in the center of each. Spread ½ oz. of cheese on top of the pork. Place in a 350°F oven to melt the cheese.
3. Spread ¼ oz. of lettuce on top of the cheese. Spoon with 1 Tbsp. of salsa verde and drizzle with 1 tsp. of sour cream.
