TACOS AL PASTOR WITH CHEESE

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!