Type what you have

Ingredients

• ✓ queso fresco cheese
• olive oil
• onion
• garlic
• red pepper flake
• swiss chard
• chicken broth
• salt
• corn tortilla
• salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened and golden brown, about 10 minutes. Add garlic and pepper flakes; stir until fragrant, about 1 minute. Stir in Swiss chard, chicken broth, and salt; cover the skillet, reduce heat to low, and simmer until chard is nearly tender, about 5 minutes. Uncover the skillet; increase heat to medium, stir until liquid evaporates, about 5 minutes. Set aside off heat.
2. 2 Heat a medium skillet over medium-high heat; add tortillas until warmed, about 1 minute per side.
3. 3 Fill warmed tortillas with chard mixture; top tacos with queso fresco and salsa.

By Tabbytaz

Ingredients

• ✓ queso fresco cheese
• cilantro leaf
• chicken stock
• olive oil
• pepper
• salt
• coriander
• chili powder
• paprika
• cumin
• lime juice
• lemon juice
• orange juice
• pork shoulder
• achiote
• coriander
• sazon seasoning
• traditional sauce
• jumbo shell pasta

Instructions

1. 1 Sprinkle sazon seasoning over pork cubes and toss to coat evenly. Transfer to a large zip-top plastic bag. Mix orange juice, lemon juice, lime juice, cumin, paprika, chili powder, coriander, salt, and pepper together in a mixing bowl. Pour into plastic bag with pork; gently squeeze to evenly distribute marinade. Seal bag and place on a plate. Refrigerate 8 hours or overnight.
2. 2 Remove pork from marinade; reserve marinade. Heat oil in large skillet or Dutch oven over medium-high heat. Cook and stir pork until brown on all sides, 3 to 5 minutes. Add reserved marinade and enough chicken stock to barely cover the pork. Bring to a boil over high heat; cover, reduce heat to low and simmer 30 minutes. Remove lid and continue to simmer until meat is falling-apart tender, about 45 minutes.
3. 3 Transfer pork with a slotted spoon to a bowl; reserve 1/3 cup of cooking liquid. Cool pork slightly; shred pork with two forks. Mix in reserved cooking liquid, cilantro, and 7 ounces of crumbled queso fresco cheese.
4. 4 Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Cover the bottom of a 9x13-inch baking dish with 2 cups of pasta sauce. Stuff shells with a spoonful of pork mixture and arrange in baking dish. Pour remaining pasta sauce evenly over stuffed shells and sprinkle with remaining crumbled queso fresco.
7. 7 Cover with aluminum foil and bake in preheated oven until hot and bubbly, about 30 minutes. Let stand 10 minutes before serving.

By Bryan Tario