Chalupas |
3 each bao bun wrappers, Amoy VE 045248
4 oz al pastor pork, Hormel Café H VE 067232
1 ½ oz pineapple pico de gallo- see recipe
1 oz avocado crema- see recipe
½ oz cotija cheese, Supremo VE 071872
¼ oz cilantro, chopped, ProAct VE 007196
Pineapple Pico De Gallo |
2 c. fresh pineapple, diced, Packer VE 003540
1 c. tomato, diced, Southern VE 006770
½ c. red onion, diced, ProMark VE 006750
2 tb cilantro, chopped, ProAct VE 007196
1 tb lime juice, Walsma & Lyons VE 001486
Tajin Crema |
1 c. sour cream, Prairie Farms VE 011756
1 tb lime juice, Walsma & Lyons VE 001486
1 tsp tajín, Tajín VE 086223
Water, as needed
For the Tajín Crema | Blend the sour cream, lime juice and Tajín until smooth. Adjust consistency as needed with additional water.
Fror the Pineapple Pico de Gallo | Combine pineapple, tomato, red onion, cilantro, lime juice, and salt. Mix well and refrigerate until service.
For the Chalupas | Heat the al pastor pork according to package directions and hold hot. In the deep fryer, fry the bao wrappers individually until lightly golden and crisp- drain well. Divide the warmed al pastor pork into each fried chalupa shell. Top each with the pineapple pico de gallo and drizzle with avocado crema. Finish with cotija cheese and cilantro leaves.
Arrange three chalupas on a small shareable appetizer plate and serve immediately.
Yields 1 appetizer portion
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
