Gringa de Pastor

Gringa de pastor: flour tortilla filled with juicy al pastor meat and melted Oaxaca cheese. Pure flavor! Perfect with guacamole and pico de gallo.

Ingredients

• 300 grams Pork (leg or loin)
• 3 units Guajillo chiles
• 1 unit Ancho chiles
• 1 tablespoon Achiote paste
• 2 tablespoons White vinegar
• 3 tablespoons Sour orange juice (or 2/3 sweet orange + 1/3 lime)
• 2 cloves Garlic
• ½ teaspoon Cumin
• ½ teaspoon Mexican oregano
• 1 piece Clove
• ¼ teaspoon Cinnamon
• 1 to taste Salt
• ¼ teaspoon Black pepper
• 4 units Large flour tortillas
• 150 grams Oaxaca cheese (or Quesillo)
• ½ unit White onion
• ¼ bunch Fresh cilantro
• 1 tablespoons Vegetable oil

Directions

1. Prepare the marinade by blending the hydrated guajillo and ancho chiles with garlic, cumin, oregano, clove, cinnamon, salt, pepper, achiote, vinegar, and sour orange juice until a homogeneous paste is obtained. Adjust consistency with soaking water if necessary.
2. Marinate the thin pork fillets with the prepared marinade. Let rest in the refrigerator for a minimum of 2 hours.
3. Cook the marinated meat in a hot skillet with vegetable oil until browned. Finely chop the meat.
4. Mix the chopped meat with finely chopped onion and cilantro. Set aside.
5. Heat a flour tortilla on a comal. Cover half of the tortilla with shredded Oaxaca cheese, followed by a portion of the al pastor meat mixture.
6. Fold the tortilla and cook over medium heat until golden brown on both sides and the cheese is completely melted. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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