TREND: HOLIDAY CATERING
SOURCE: CHEF AMANDA DOWNING, ROCKIT RANCH, CHICAGO
Soft tacos are popular party food for guests of all ages. Set these up at a do-it-yourself station or serve the tacos on passed platters with all the trimmings. A sprinkling of pomegranate seeds makes for a festive garnish.
Ingredients
1 tbsp. vegetable oil
1 1/2 lb. roasted pork shoulder, chopped
1/2 cup prepared barbecue sauce
16 corn tortillas (6-in. size)
1/2 cup grated queso fresco
1/4 cup roasted tomatillo salsa
1/4 cup pomegranate seeds
8 springs cilantro
Steps
Heat a large saute pan over medium-high heat. Add 1 tablespoon vegetable oil. Add the pork or chicken; lightly saute to heat through.
Stir in barbecue sauce; heat through.
Preheat a griddle. Warm tortillas on both sides on hot griddle.
Per serving, layer two tortillas on top of each other. Divide pork into each set of tortillas to make eight tacos total. Spoon about 1 tablespoon tomatillo salsa over each taco. Divide queso fresco, pomegranate seeds and cilantro sprigs on top of each taco.
Yield: 8 servings
View the 50 Greatest Menu Hits
You May Also Like