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Four-Cheese Pork Tacos

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  • Prep 15 min
  • Total 1 hr 30 min
  • Ingredients 9
  • Servings 16
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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.
by Silvia Martinez
Updated Sep 20, 2016
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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!

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

More About 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.
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