Ingredients
Scale
For the Cheese Sauce:
- 1 bunch of cilantro
- 2 garlic cloves
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 2 cups shredded sharp cheddar cheese
- Salt and pepper, to taste
For the Tacos:
- Mojo-marinated pork
- The cheese sauce
- Corn or flour tortillas, warmed or toasted
- Whole grain mustard
- ½ cup finely chopped dill pickles
- ½ cup red onion, sliced paper thin
- Sour cream or plain Greek yogurt
- Hot sauce
- Lime wedges
Instructions
For the Pork:
- I used the pork from these sliders. Same exact method. The best part about that recipe? The pork can be made way in advance. Just shred it and let it hang out in the fridge until you’re ready for it.
For the Cheese Sauce:
- Place the cilantro and garlic in the bowl of a food processor and chop until finely minced. You want it almost pesto like in consistency. Set aside.
- Melt the butter in a small saucepan and whisk in the flour. Cook for a minute and then slowly whisk in the milk.
- Whisking almost constantly, cook the mixture until the milk thickens enough to coat the back of a spoon.
- Whisk in the cheddar until smooth. Whisk in the cilantro-garlic mixture and season with a little salt and pepper. Taste and adjust the seasoning as needed. Keep warm until ready to serve.
To Assemble:
- Spread some of the whole grain mustard on a warmed tortilla and top with the pork. Layer on desired toppings, such as chopped pickles, red onion, hot sauce, sour cream/yogurt, and drizzle everything with the cheese sauce. Spritz generously with lime juice and serve.