Chorizo Pina Taco Recipe

Mexican flavors come alive in this al pastor-inspired recipe from the rich culinary legacy of Puebla, Mexico. Featuring Hillshire Farm All Natural* Pork Chorizo Crumbles, this delicacy is sauced with a sweet, spicy, and full-of-fun serrano pineapple salsa. It dances in a Mexican Original Corn Flour Tortilla.

Ingredients

YIELD: 1 Taco

AMOUNT	MAIN INGREDIENTS
1 Ea.	Mexican Original® 4.5 inch Corn Flour Tortillas
1.5 oz	Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles
2 Tbsp.	Pineapple – Serrano Salsa (Sub-Recipe)
1 tsp.	Cotija Cheese - Crumbled

Sub-Recipes Ingredients

Pineapple – Serrano Salsa

YIELD: 2 Cups

AMOUNT	MAIN INGREDIENTS
2 cups	Pineapple- Fresh - Peeled - Cored & Diced 1/4 Inch
4 ea.	Serrano Chilies - Stemmed - Seeded & Diced 1/4 Inch
1/4 cup	Red Bell Pepper - Stemmed - Seeded & Diced 1/4 Inch
2 oz	Lime Juice
1/4 cup	Red Onion - Peeled & Diced 1/8 Inch
2 Tbsp.	Fresh Cilantro - Rough Chopped
1 tsp.	Kosher Salt

Directions

Step 1: Heat the Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles in a sauté pan or convection oven. Hold warm and covered.

Step 2: Heat up the tortillas on a hot griddle and place on serving plate.

Step 3: Add 1.5 oz of the Hillshire Farm® All Natural* Fully Cooked Pork Chorizo Crumbles to each Mexican Original® 4.5 inch Corn Flour Tortillas.

Step 4: Top each taco with 1 tsp of cotija cheese and 2 Tbsp. of Pineapple - Serrano Salsa (Sub-Recipe)

Step 5: Serve immediately