Pork Carnita Cachapas

Servings

24 390 g-servings

Share

Ingredients

72 ct. Recipe: Sweet Corn Cachapas, warmed
360 ml GFS Pan & Grill Oil
2 kg Pork Carnita Meat, thawed, hand shredded
2 kg Shredded Queso Rico Cheese
170 g Romaine Lettuce, sliced
720 ml Fire Roasted Salsa Verde
120 ml Gordon Choice Sour Cream

Recipe Preparation

1. Place 3 cachapas on an oiled, heated flat griddle. Cook until just warmed through.

2. Place the cachapas on a serving plate. Place 28 g shredded pork carnita in the center of each. Spread 14 g of cheese on top of the pork. Place in a 177℃ (350°F) oven to melt the cheese.

3. Spread 14 g of lettuce on top of the cheese. Spoon with 3 0ml of salsa verde and drizzle with 15 ml of sour cream.

Recent Recipes

Food for thought.

Panzanella Salad

Raspberry Panna Cotta

Pan Seared Sea Scallops With Crispy Prosciutto

Food Comes First.

We believe in the power of good food—to bring people together and make moments special.