Weekend football food: Guacamole, brat dogs, hot tamale dip, pork tacos
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Using store-bought pulled pork makes these tacos super quick to throw together. Just warm, assemble and serve.
Technique tip: When using cilantro, rinse very well, roll in damp paper towel and place in airtight container. This will extend the freshness of this precious herb by one week.
Swap option: Smoked chicken would be equally delicious.
Ingredients
-
- 8 flour or corn tortillas
- 2 pounds store-bought pulled pork shoulder with barbecue sauce
- 2 cups queso dip
- 1 cup pickled jalapeños
- 1 cup sour cream
- 1/2 red onion, chopped
- fresh cilantro, chopped for garnish
Preparation
Place tortillas on flat surface. In center of each tortilla, place pulled pork in center and drizzle with queso. Top with jalapeños and sour cream. Top with barbecue sauce and cilantro and serve.
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