Season 07 - Dinner / S07D21
Pernil Tacos with Guava Salsa
Story
Don Luis had just enough pernil left over to spark an idea. He grabbed tortillas from the pantry, warmed them on the skillet, and began shredding the garlicky pork like it was the main event. But then came the twist—*guava salsa.* Sweet, tangy, and just a little spicy. “Tacos,” he said with a wink, “but tropical.” The house filled with the smell of crispy pork and toasted tortillas. With every bite, you got juicy pernil, creamy slaw, and that sweet guava drizzle that made you want to dance. “You don’t need a party,” Don Luis said, “just good food and people to share it with.” Prep & Cook Time, Calories, and Cost
Ingredients
- For the Pernil Tacos
- 2 cups shredded pernil (leftover roast pork) 🐖
- 8 small corn or flour tortillas 🌮
- 1 cup shredded cabbage or slaw mix
- 0.25 cup chopped cilantro 🌿
- 1 tbsp lime juice 🍋
- Optional: pickled red onions, cotija cheese
- For the Guava Salsa
- 0.25 cup guava paste (softened) or guava jelly
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 0.5 tsp hot sauce or a pinch of chili flakes
- 1 tbsp olive oil 🫒
- Water to thin, if needed
Instructions
- 1Warm the Meat:
- 2Reheat pernil in a skillet until crispy edges form. Set aside.
- 3Make the Guava Salsa:
- 4In a small saucepan, melt guava paste over low heat with vinegar, lime juice, hot sauce, and olive oil.
- 5Whisk until smooth. Add a splash of water if too thick. Cool slightly.
- 6Prepare the Slaw:
- 7Toss shredded cabbage with lime juice and chopped cilantro. Season with salt to taste.
- 8Assemble the Tacos:
- 9Warm tortillas on a hot pan.
- 10Fill with pernil, slaw, and a drizzle of guava salsa. Add pickled onions or cheese if desired.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
Read our mission →