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Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted). Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. In a taqueria they would roast the top of meat with pineapple on top of it so that the juice gives the meat some of its flavor. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight. After the paste cools down, apply the paste to the meat putting one stack on top of the other.Īt a real taqueria they would form a top that eventually goes into the rotisserie. Making sure that it won't burn, so mix it often. Avoid touching the chiles and vinegar with your bare hands if possible.īoil the ingredients from the above step in the vinegar until it makes a heavy paste. The following is the recipe for the marinade: Take the seeds out of the chiles, cut them in little pieces and mash them together in a molcajete or food processor with the garlic, cloves, and cumin. Normally each stack would rest on top of each other while marinating and cooking. Garnish tacos with remaining Chihuahua® cheese, diced onion, and cilantro.ħ. Serve Gringa Tacos al Pastor with salsa of your choice and lime wedges.Cut the pork meat in thin stacks or slices if necessary. 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. Simmer for 10-15 minutes over medium heat so the tomatoes get soft. For the sauce: In a large pot or dutch oven, add the tomatoes, onion, tomatillo, and the garlic, cover with water by an inch and bring to a simmer. 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. Transfer your potatoes and garlic to a bowl, mash, and season with salt, pepper. 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. Tacos al pastor is a Mexican dish consisting of thin slices of shaved pork from a rotating spit, placed on a tortilla and topped with onions, chopped coriander, pineapple chunks, chili, and salsa. 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. The best and authentic tacos, burritos, meats with melted cheese. 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. 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.

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. Authentic tacos, tortas, quesadillas, bowls and. Add pineapple chunks and continue to cook for 2 minutes or until pork reaches an internal temperature of 160☏. Cilantro Taqueria in Cleveland Heights Coventry neighborhood and Shaker Heights Van Aken District.

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.