Pork Carnita Cachapas


Makes 24 390 g-servings.
Pork Carnita Cachapas


  • 72 ct. Recipe: Sweet Corn Cachapas, warmed
  • 360 ml GFS Pan & Grill Oil
  • 2 kg Pork Carnita Meat, thawed, hand shredded
  • 2 kg Shredded Queso Rico Cheese
  • 170 g Romaine Lettuce, sliced
  • 720 ml Fire Roasted Salsa Verde
  • 120 ml Gordon Choice Sour Cream

Recipe Preparation

1. Place 3 cachapas on an oiled, heated flat griddle. Cook until just warmed through.

2. Place the cachapas on a serving plate. Place 28 g shredded pork carnita in the center of each. Spread 14 g of cheese on top of the pork. Place in a 177℃ (350°F) oven to melt the cheese. 

3. Spread 14 g of lettuce on top of the cheese. Spoon with 3 0ml of salsa verde and drizzle with 15 ml of sour cream.

Nutrition Information (per serving)