![]() Garnish tacos with remaining Chihuahua® cheese, diced onion, and cilantro.ħ. Serve Gringa Tacos al Pastor with salsa of your choice and lime wedges. Repeat this step for remaining tortillas.Ħ. Top each cheesy tortilla with 1 portion of pastor pork. 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. Divide meat mixture into 8 portions and keep warm until needed.Ĥ. In bowl combine 1¾ cups Chihuahua® Cheese with Cotija Cheese, toss until well mixed, divide into 8 portions, and set aside.ĥ. Preheat a nonstick griddle or pan for 2 minutes over medium heat. 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. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Wrap and refrigerate for 2 hours or up to a day in advance.ģ. Preheat oil in a medium skillet for 2 minutes over medium heat. Slice the pork shoulder into about 1-centimeter ( in) slices, then transfer to a large dish or bowl. Mash achiote paste while mixing with a fork and stir until marinade is smooth with no lumps.Ģ. Add sliced pork and toss together until completely coated. 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. These toppings not only enhance the flavor of the tacos al pastor, but they also add a delightful crunch to the meal. Garnish tacos with remaining Chihuahua® cheese, diced onion, and cilantro. The answer is simple a combination of chopped onions, cilantro, salsa, lime juice, and guacamole. Top each cheesy tortilla with 1 portion of pastor pork. Repeat this step for remaining tortillas. Top everything with the pineapple peels (cut-side down). Place warmed tortilla on melted cheese to let it adhere to the tortilla. Add the pineapple chunks, canned chipotles, onion, garlic, stock, and vinegar. 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. 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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