Pork Belly and Cheese Tacos
Delight your family for your next taco night with these Pork Belly and Cheese Tacos. The pork belly is seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper and GOYA® Mojo Criollo Marinade for maximum flavor. The crispy pork belly is folded into GOYA® Corn Tortillas along with GOYA® Quesadilla Shredded Cheese and heated on a comal or skillet until the cheese melts, almost like a cross between a taco and a quesadilla!
Recipe by Pati Jinich
Total Time
105m
Prep Time:15m
Yields:4-6 Servings
Ingredients
2 lbs.
pork belly, boneless
2 cups
8-12
Ripe avocado slices, optional, to garnish
Fresh jalapeño peppers slices, optional, to garnish
Red onion, slivered, to garnish
Directions
Step 1
Preheat the oven to 425°F with the rack in the middle of the oven.
Step 2
Using a sharp knife, score the skin of the pork belly in a diagonal pattern, without cutting into the meat. Pat dry with paper towels and sprinkle all over with the adobo. Place the pork belly in a small baking dish, skin side up, and pour in the Mojo marinade.
Step 3
Roast for 30 minutes or until the top has crisped and browned, then lower the heat to 325°F and roast for 1 hour or until the pork belly is fork tender. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.
Step 4
Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with ripe avocado slices, red onion slivers and/or fresh jalapeño slices.
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Pork Belly and Cheese Tacos
Prep Time 15m
Total time 105m
Yields: 4-6 Servings
Delight your family for your next taco night with these Pork Belly and Cheese Tacos. The pork belly is seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper and GOYA® Mojo Criollo Marinade for maximum flavor. The crispy pork belly is folded into GOYA® Corn Tortillas along with GOYA® Quesadilla Shredded Cheese and heated on a comal or skillet until the cheese melts, almost like a cross between a taco and a quesadilla!
Recipe by Pati Jinich
Ingredients
2 lbs.
pork belly, boneless
2 cups
8-12
Ripe avocado slices, optional, to garnish
Fresh jalapeño peppers slices, optional, to garnish
Red onion, slivered, to garnish
Directions
Step 1
Preheat the oven to 425°F with the rack in the middle of the oven.
Step 2
Using a sharp knife, score the skin of the pork belly in a diagonal pattern, without cutting into the meat. Pat dry with paper towels and sprinkle all over with the adobo. Place the pork belly in a small baking dish, skin side up, and pour in the Mojo marinade.
Step 3
Roast for 30 minutes or until the top has crisped and browned, then lower the heat to 325°F and roast for 1 hour or until the pork belly is fork tender. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.
Step 4
Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with ripe avocado slices, red onion slivers and/or fresh jalapeño slices.