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Four-Cheese Pork Tacos

  • Prep 15 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 16

Ingredients

1
pound of pork meat for shredding, with no fat and cut into chunks
3 1/2
cups Progresso™ chicken broth
1 1/2
teaspoon salt
1
bay leaf
1
cup, mixture of four cheeses of your choice
16
taco tortillas
Salsa
Avocado (optional)
1/4
white onion, chopped (optional)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

To save time, cook the meat in a pressure cooker.

These tacos are finger-licking good! Pork meat is very flavorful, so it doesn't take much to make it even more delicious. The four-cheese combination is where you can add your personal touch, whether you like it more American style: with cheddar, Monterey Jack, mozzarella, and pepper Jack cheeses; or more Mexican style: with queso enchilado, queso fresco, Oaxaca cheese, and Manchego cheese—to name just a few options. For these tacos, I use my own mix of Oaxaca cheese, queso fresco, queso enchilado, and Cotija cheese. I love the combination of melting cheeses and younger cheeses. However you make them, these pork tacos will be a hit with the whole family.

If you wish, you can substitute salt with 1 1/2 tablespoon taco seasoning.

Directions

  • 1 Mix the pork meat with the chicken broth, salt, and bay leaf. Cook for 55 minutes or until meat is soft. Remove from broth and shred.
  • 2 Warm up the tortillas. Fill one tortilla with pork, cheese mix, as much salsa as you want, avocado, and chopped onion.
  • 3 Enjoy!

These tacos are finger-licking good! Pork meat is very flavorful, so it doesn't take much to make it even more delicious. The four-cheese combination is where you can add your personal touch, whether you like it more American style: with cheddar, Monterey Jack, mozzarella, and pepper Jack cheeses; or more Mexican style: with queso enchilado, queso fresco, Oaxaca cheese, and Manchego cheese—to name just a few options. For these tacos, I use my own mix of Oaxaca cheese, queso fresco, queso enchilado, and Cotija cheese. I love the combination of melting cheeses and younger cheeses. However you make them, these pork tacos will be a hit with the whole family.

Rate and Comment

Silvia Martinez Silvia Martinez
September 20, 2016

These tacos are finger-licking good! Pork meat is very flavorful, so it doesn't take much to make it even more delicious. The four-cheese combination is where you can add your personal touch, whether you like it more American style: with cheddar, Monterey Jack, mozzarella, and pepper Jack cheeses; or more Mexican style: with queso enchilado, queso fresco, Oaxaca cheese, and Manchego cheese—to name just a few options. For these tacos, I use my own mix of Oaxaca cheese, queso fresco, queso enchilado, and Cotija cheese. I love the combination of melting cheeses and younger cheeses. However you make them, these pork tacos will be a hit with the whole family.