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CORONA REFRESCA X BARBECUE RANCH PORK TACOS

Prep 30 min
Cocinar 30 min
Porciones 10

Barbecue pork and a cool, creamy slaw combine for this super simple skillet pork tenderloin version of pork tacos. Pair with an icy Corona Refresca® Passionfruit Lime, and dinner is done!

Ingredientes

  • 3 cups shredded tricolor coleslaw (from 14-oz bag)
  • 1/3 cup Old El Paso™ Zesty Ranch Sauce
  • 1 tablespoon vegetable oil
  • 1 pork tenderloin (about 1 1/4 lb), cut into 1-inch pieces
  • 1/2 cup barbecue sauce
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
  • 2 tablespoons chopped fresh cilantro leaves
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Direcciones

  • In medium bowl, mix coleslaw and Old El Paso™ Zesty Ranch Sauce; cover and refrigerate.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Turn pork; cook 2 to 3 minutes longer, stirring occasionally, until no longer pink in center. Stir in barbecue sauce. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
  • Divide pork among warm taco shells. Top evenly with cheese, then top with coleslaw mixture. Top with cilantro.

CORONA REFRESCA X BARBECUE RANCH PORK TACOS

Barbecue pork and a cool, creamy slaw combine for this super simple skillet pork tenderloin version of pork tacos. Pair with an icy Corona Refresca® Passionfruit Lime, and dinner is done!

prep 30 min
cook 30 min
servings 10

Ingredients

  • 3 cups shredded tricolor coleslaw (from 14-oz bag)
  • 1/3 cup Old El Paso™ Zesty Ranch Sauce
  • 1 tablespoon vegetable oil
  • 1 pork tenderloin (about 1 1/4 lb), cut into 1-inch pieces
  • 1/2 cup barbecue sauce
  • 1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
  • 1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • In medium bowl, mix coleslaw and Old El Paso™ Zesty Ranch Sauce; cover and refrigerate.
  • In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook 4 minutes without moving. Turn pork; cook 2 to 3 minutes longer, stirring occasionally, until no longer pink in center. Stir in barbecue sauce. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
  • Divide pork among warm taco shells. Top evenly with cheese, then top with coleslaw mixture. Top with cilantro.

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