![]() ![]() Enjoy!ġ. In a bowl combine pineapple juice, vinegar, achiote paste, chili, garlic powder, onion powder, oregano, cumin, cloves, pepper, salt. Serve Gringa Tacos al Pastor with salsa of your choice and lime wedges. Garnish tacos with remaining Chihuahua® cheese, diced onion, and cilantro. Top each cheesy tortilla with 1 portion of pastor pork. Repeat this step for remaining tortillas. Place warmed tortilla on melted cheese to let it adhere to the tortilla. Press cheese down lightly into a round to match the size of the tortillas and cook for 30 seconds to 1 minute. Place 1 portion cheese mixture in a pile. Preheat a nonstick griddle or pan for 2 minutes over medium heat. In bowl combine 1¾ cups Chihuahua® Cheese with Cotija Cheese, toss until well mixed, divide into 8 portions, and set aside. Divide meat mixture into 8 portions and keep warm until needed. Add pineapple chunks and continue to cook for 2 minutes or until pork reaches an internal temperature of 160☏. Add marinated pastor pork and cook for 8 to 10 minutes, stirring occasionally. Preheat oil in a medium skillet for 2 minutes over medium heat. Wrap and refrigerate for 2 hours or up to a day in advance. Add sliced pork and toss together until completely coated. Mash achiote paste while mixing with a fork and stir until marinade is smooth with no lumps. In a bowl combine pineapple juice, vinegar, achiote paste, chili, garlic powder, onion powder, oregano, cumin, cloves, pepper, salt. ![]()
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