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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