PINEAPPLE PICO:
½ lb 10 can Pineapple Rings, Packer, VE 050320
1 Pico de Gallo Kit, Preferred Fresh Cuts, VE 011125
¾ cup Lime Juice, Natalie’s, VE 014826
½ cup Olive Oil, Corto, VE 048789
1 cup Chopped Fresh Cilantro, Chopped, Western, VE 007199
AL PASTOR SAUCE:
1 can (46 oz) Pineapple Juice, Dole, VE 065621
½ cup Honey, Natural America, VE 067770
¼ cup + 2 tb Chipotles in Adobo Sauce, La Morena, VE 033810
¼ cup Ancho Powder, McCormick, VE 071816
4 tsp Cumin, McCormick, VE 071921
4 tsp Oregano, McCormick, VE 071810
1 ½ tsp Garlic Powder, McCormick, VE 039573
Salt and Pepper, to Taste
TACOS:
3 pieces 4.5″ Flour Tortilla, Mission Foods, VE 034566
1 cup Carnitas, Smoke ‘n Fast, VE 055168
4 oz Al Pastor Sauce, see recipe below
3 oz Pineapple Pico de Gallo, see recipe below
1 oz Cojita Cheese, Supremo, VE 071872
2 oz Pickled Onions, Roland, VE 047147
½ oz Cilantro, Pro*Act, VE 007196
For the pineapple pico, combine all ingredients.
For the al pastor sauce, heat all ingredients to a simmer cook, stirring occasionally, until slightly thickened- push through a strainer or puree.
Set fryer to 350° F.
Using a tong, gently fold tortilla in half and hold in fryer until tortilla has puffed up and golden brown.
Set aside to cool.
Coat the carnitas pork in al pastor sauce- add 1/3 cup of pork to each tortilla.
Top each taco with pico de gallo, pickled red onions, cotija, and cilantro.
3 tacos
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
Main Office: 555 555-5555
Product Sales: 555 555-5555
