Pork Carnita Cachapas
Servings
24 390 g-servings
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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.
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