Soft tacos are popular party food for guests of all ages. Set these up at a do-it-yourself station or serve the tacos on passed platters with all the trimmings. A sprinkling of pomegranate seeds makes for a festive garnish.
Ingredients
1 tbsp. vegetable oil
1 1/2 lb. roasted pork shoulder, chopped
1/2 cup prepared barbecue sauce
16 corn tortillas (6-in. size)
1/2 cup grated queso fresco
1/4 cup roasted tomatillo salsa
1/4 cup pomegranate seeds
8 springs cilantro
Steps
- Heat a large saute pan over medium-high heat. Add 1 tablespoon vegetable oil. Add the pork or chicken; lightly saute to heat through.
- Stir in barbecue sauce; heat through.
- Preheat a griddle. Warm tortillas on both sides on hot griddle.
- Per serving, layer two tortillas on top of each other. Divide pork into each set of tortillas to make eight tacos total. Spoon about 1 tablespoon tomatillo salsa over each taco. Divide queso fresco, pomegranate seeds and cilantro sprigs on top of each taco.
Yield: 8 servings