Take a tropical adventure with USDA select brisket burnt ends tacos that are slathered with pineapple salsa. Curly’s RoadTrip Eats Kansas City Style is tenderized and marinated in delicious BBQ sauce, giving flavor seekers a sweet and tangy taste experience.
1 pack of Curly's Baby Back Pork Ribs
2 cupsPineapple, diced
1 Serrano pepper, diced
1/4 cupchopped fresh Cilantro
1 tbspShallots, diced
2 tspLime juice
8 small Corn tortillas (taco size)
1Heat Curly’s Kansas City Style in a skillet over medium heat, until warmed through, about 5 minutes.
2Combine pineapple, serrano pepper, cilantro, shallots and lime juice together in a bowl. Cover and refrigerate until ready to use.
3Warm tortillas according to package directions.
4To assemble a taco: scoop Curly's Kansas City Style into taco shell, top with pineapple salsa and cotija cheese. Repeat with remaining ingredients. Serve immediately.