mexicanvegetariangluten-freevia groq
Dorayaki Carnitas Tacos
A fusion of Japanese dorayaki pancakes and Mexican carnitas, served in a taco shell.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●4 Dorayaki PancakesStore-bought or homemade
- ●1 cup Dorayaki FillingMix of azuki bean paste and sugar
- ●1 pound CarnitasSlow-cooked pork shoulder
- ●1 cup Mexican Street CornGrilled corn with cotija cheese, chili powder, and lime juice
- ●1 cup Sliced RadishesThinly sliced radishes for garnish
- ●1/4 cup CilantroChopped cilantro for garnish
- ●4 Lime WedgesFor serving
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Instructions
- 1
Warm the dorayaki pancakes according to package instructions.
- 2
Spoon the dorayaki filling onto the warmed pancakes.
- 3
Shred the carnitas into bite-sized pieces.
- 4
Grill the Mexican street corn until slightly charred.
- 5
Assemble the tacos by placing a spoonful of carnitas onto a taco shell, followed by a dollop of dorayaki filling, a sprinkle of Mexican street corn, and a slice of radish.
- 6
Garnish with cilantro and serve with a lime wedge on the side.