- 8-10 soft taco shells
- 1 pound pulled pork (homemade or store bought)
- 2 tablespoons BBQ sauce
- 1 1/3 cup prepared Spanish or Mexican rice
- 1 cup Mexican cheese blend
Sauce:
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/3 cup finely diced onion
- 3 tablespoons flour
- 14.5 ounce can chicken broth
- ½ (4-ounce) can green chiles
- ½ teaspoon cumin powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ½ cup sour cream
- ½ cup Mexican cheese blend
- chopped cilantro, optional
- salsa, optional
To prepare the sauce, melt the butter and olive oil over medium heat. Add the onion and cook until softened, stirring. Sprinkle the flour over the onions; stir and cook for a minute. Gradually whisk in the chicken broth. Add the green chiles, cumin, garlic powder and salt and simmer until thickened. Set aside and keep warm. Right before serving, remove from the heat and whisk in the sour cream and 1/2 cup cheese. To make the tacos, place the soft taco shells on a microwave safe plate. Cover with a damp paper towel and microwave for 30 seconds. Stir the BBQ sauce into the pulled pork. Evenly divide rice, cheese and pulled pork on the taco shells. Drizzle the sauce over the pulled pork and serve immediately. Serve with chopped cilantro and salsa, if desired.
