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Mexican Pesto Pork Tacos




Source of Recipe


Vanda Pozzanghera


Recipe Introduction


Pillsbury cook off contestant


List of Ingredients




Filling
1 package (17 oz) refrigerated fully cooked pork roast au jus
2 tablespoons orange juice
1/2 teaspoon ground cumin
1 medium tomato, chopped (3/4 cup)
1 medium avocado, pitted, peeled and chopped (3/4 cup)
2 teaspoons lime juice
1/2 teaspoon Domino® or C&H® Granulated Sugar
1/4 teaspoon salt
Pesto
1 1/2 cups lightly packed fresh cilantro sprigs
3/4 cup Fisher® Spanish Peanuts
2 to 3 cloves garlic
1 jalapeño chile, seeded, chopped
1/4 cup CRISCO® Pure Olive Oil
Taco Shells and Cheese
1 box (4.7 oz) Old El Paso® Stand ‘N Stuff® Taco Shells (10 shells)
1 cup shredded Monterey Jack cheese (4 oz)
Garnishes, if desired
Lime and orange wedges
Fresh cilantro sprigs


DIRECTIONS
1. Heat oven to 325°F. In medium microwavable bowl, shred pork; discard juice. Toss pork with orange juice and cumin; set aside. In another medium bowl, mix tomato, avocado, lime juice, sugar and salt.
2. In food processor bowl with metal blade, place 1 1/2 cups cilantro, the peanuts, garlic, chile and oil. Cover; process about 30 seconds or until well blended; set aside.
3. Heat taco shells in oven as directed on box.
4. Meanwhile, cover bowl of pork mixture with microwavable paper towel. Microwave on High 2 to 3 minutes or until warm.
5. To serve, spread about 1 tablespoon pesto over 1 side of each taco shell. Fill each with about 1/4 cup warm pork mixture, 1 tablespoon tomato-avocado mixture and heaping 1 tablespoon cheese. Serve garnished with lime wedges, orange wedges and cilantro sprigs.
High Altitude (3500-6500 ft): No change.


Recipe