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Four-Cheese Pork Tacos

Name: Four-Cheese Pork Tacos
Prep time: 15 min
Total time: 1 h 30 min
Yield: 16
Cuisine: Mexican
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)

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

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.

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)

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!

To save time, cook the meat in a pressure cooker.
If you wish, you can substitute salt with 1 1/2 tablespoon taco seasoning.

No nutrition information available for this recipe

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.