This is more than just your average taco. Not only does the Ibérico Coppa make for an absurdly tender filling, but the extra cheesy doubled up tortillas are like a quesadilla gone wild.
- 1 31-42 oz. Campo Grande Coppa
- 3 Tablespoons red rub
- 2 tomatoes, diced
- 1 lime, juiced
- 1 red onion, diced
- 1 bunch cilantro, chopped
- Freshly ground pepper
- 1 avocado
- 24 flour tortillas
- 7 oz. cheddar cheese, grated
- Cut coppa into filets about ½-inch thick. Season with red rub on both sides.
- Heat grill or cast iron skillet over high heat and cook coppa filets for a few minutes on each side.
- Meanwhile, prepare the pico de gallo by combining the tomato, onion, cilantro, half of lime juice, and salt and pepper to taste.
- In a separate bowl, mash avocado with a fork and mix with remaining lime juice, salt, and pepper. Once the meat is cooked, remove from heat and let rest 3 minutes. Cut into bite sized pieces.
- In the same pan, heat each tortilla, adding a small handful of cheese to each and topping with another tortilla (use 2 tortillas for each taco like a quesadilla).
- Once cheese is melted and the tortilla is warmed and slightly crispy, remove from the pan and repeat with remaining tortillas and cheese.
- Spread a spoonful of avocado on the tortilla. Top with pico de gallo and the coppa pieces. ¡Buen provecho!