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TACOS AL PASTOR WITH CHEESE

TACOS AL PASTOR WITH CHEESE

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2 Hours, 30 Min
8
Servings
23
ingredients

Tacos al Pastor with cheese were first prepared when American tourists wanted to eat pastor pork tacos on a flour tortilla with melted cheese while visiting Mexico City. This classic street taco tastes even better with Chihuahua® Cheese from V&V Supremo®. ¡Que Buenos Tacos!

 

 

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Ingredients

Pastor pork

Tacos

7 Steps to complete

  • 1
    In a bowl; combine pineapple juice, vinegar, achiote paste, chili, garlic powder, onion powder, oregano, cumin, cloves, pepper, salt. Mash achiote paste while mixing with a fork and stir until marinade is smooth with no lumps.
  • 2
    Add sliced pork and toss together until completely coated. Wrap and refrigerate for 2 hours or up to a day in advance.
  • 3
    Preheat oil in a medium skillet for 2 minutes over medium heat. Add onion and sauté for 1 minute. Add marinated pastor pork and cook for 8 to 10 minutes, stirring occasionally. Add pineapple chunks and continue to cook for 2 minutes or until pork reaches an internal temperature of 160°F. Divide meat mixture into 8 portions and keep warm until needed.
  • 4
    In bowl; combine 1¾ cups Chihuahua® Cheese with Cotija Cheese, toss until well mixed, divide into 8 portions, and set aside.
  • 5
    Preheat a nonstick griddle or pan for 2 minutes over medium heat. Place 1 portion cheese mixture in a pile. Press cheese down lightly into a round to match the size of the tortillas and cook for 30 seconds to 1 minute. Place warmed tortilla on melted cheese to let it adhere to the tortilla. Repeat this step for remaining tortillas.
  • 6
    Top each cheesy tortilla with 1 portion of pastor pork. Garnish tacos with remaining Chihuahua® cheese, diced onion, and cilantro.
  • 7
    Serve Gringa Tacos al Pastor with salsa of your choice and lime wedges. Enjoy!
In a bowl; combine pineapple juice, vinegar, achiote paste, chili, garlic powder, onion powder, oregano, cumin, cloves, pepper, salt. Mash achiote paste while mixing with a fork and stir until marinade is smooth with no lumps.; Add sliced pork and toss together until completely coated. Wrap and refrigerate for 2 hours or up to a day in advance. ; Preheat oil in a medium skillet for 2 minutes over medium heat. Add onion and sauté for 1 minute. Add marinated pastor pork and cook for 8 to 10 minutes, stirring occasionally. Add pineapple chunks and continue to cook for 2 minutes or until pork reaches an internal temperature of 160°F. Divide meat mixture into 8 portions and keep warm until needed.; In bowl; combine 1¾ cups Chihuahua® Cheese with Cotija Cheese, toss until well mixed, divide into 8 portions, and set aside.; Preheat a nonstick griddle or pan for 2 minutes over medium heat. Place 1 portion cheese mixture in a pile. Press cheese down lightly into a round to match the size of the tortillas and cook for 30 seconds to 1 minute. Place warmed tortilla on melted cheese to let it adhere to the tortilla. Repeat this step for remaining tortillas.; Top each cheesy tortilla with 1 portion of pastor pork. Garnish tacos with remaining Chihuahua® cheese, diced onion, and cilantro.; Serve Gringa Tacos al Pastor with salsa of your choice and lime wedges. Enjoy!

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