Panuchos with Pulled Pork

Step 1

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and warm the 8 corn tortillas one at a time, about 30 seconds per side, until soft and pliable. Set aside.

Step 2

In the same skillet, add remaining 1 tbsp olive oil. Slice the 1 bell pepper and 1 red onion into strips and cook over medium-high heat, stirring occasionally, until charred and tender, about 5-7 minutes. Season with 0.5 tsp salt.

Step 3

Add the 2 cups pulled pork to the skillet with the vegetables. Cook, stirring, until heated through, about 3-4 minutes, until steaming and slightly crispy at the edges.

Step 4

Spoon the pork and vegetable mixture onto the warm tortillas. Serve immediately, folded or open-faced.