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.

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