Products used in this recipe
Tortas al Pastor
Yield: 20 Servings
Yield: 20 Servings
| Ingredient | Weight | Measure |
|---|---|---|
| Pork carnitas, prepared | 80 oz. | |
| Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb | 40 oz. | |
| Mexican Telera rolls | 20 each | |
| Oaxaca cheese, shredded | 20 oz. |
Preparation Instructions:
- Heat prepared carnitas in a large saute pan until hot. Stir in pineapple salsa and continue to cook until warmed through. Split rolls lengthwise and toast centers on grill. Place 6 oz. of carnitas mixture on bottom half of roll. Top with 1 oz. shredded cheese. Finish with top half of roll.
