Ingredients

3 LB  CHANDLER FOODS PULLED PORK
4 PKG  4.5” “STREET TACO” FLOUR TORTILLA  

Chipotle Crema:
32 OZ  SOUR CREAM
2 TBSP  MINOR’S CILANTRO LIME CONCENTRATE
½ CUP  MINOR’S ADOBO FLAVOR CONCENTRATE

Pickled Onion:
4 EA  RED ONION
1 CUP  RED WINE
¼ CUP RED WINE VINEGAR
½ CUP SUGAR

Garnitures:
1 EA  ICEBURG LETTUCE
12 EA  ROMA TOMATO
32 OZ  CRUMBLED QUESO FRESCO
18 OZ  PACE THICK AND CHUNKY SALSA

Procedure

Slice the red onion into ¾” lengths and sweat in a saucepan. Add the sugar and vinegar and reduce by half. Add the red wine and simmer until thick.  Spread on a sheet and set aside to cool. To make the crema, whisk the sour cream and MINOR’S CILANTRO LIME CONCENTRATE  together and chill.   Chiffonade the lettuce and dice tomatoes to a 3/8 inch cut. Place garnitures in separate bowls and set aside.  Heat the CHANDLER MAKE YOUR OWN PULLED PORK in the pouch in boiling water until 165 degrees.  Once warm, place the pork in a large mixing bowl and fold in the Adobo Flavor Concentrate. Serve hot with tortillas and garnitures.