Enjoy this recipe for crepe ring al pastor and surprise your guests with its incredible flavor. Additionally, this recipe is a delicious idea to try crepes with a Mexican twist. Accompany these al pastor crepes with a roasted sauce and you’re all set!
3 guajillo chiles, without stems or seeds, soaked in hot water, for the marinade
1 ancho chile, without stems or seeds, soaked in hot water, for the marinade
1/2 cups achiote liquid, for the marinade
1/4 onions, roasted, for the marinade
2 cloves garlic, roasted, for the marinade
1 cup pineapple juice, for the marinade
3 tablespoons apple cider vinegar, for the marinade
1/2 teaspoons black peppercorn, for the marinade
1 teaspoon cumin, whole, for the marinade
1 teaspoon oregano, for the marinade
salt, for the marinade
500 grams pork steak
2 tablespoons vegetable oil, for the meat
1 box Flour for Tres Estrellas® Crepes, 300 g box
600 milliliters milk, for the crepe mixture
1/4 onions, roasted, for the sauce
2 cloves garlic, roasted, for the sauce
coarse salt, for the sauce
1 slice pineapple, for the sauce
2 tomatillos, roasted, for the sauce
2 Habanero chiles, roasted, for the sauce
1/4 cups lime juice, for the sauce
pineapple, chopped, for serving
lime, in thirds, for serving
Preparation
1h 20 mins
20 mins
Low
Prepare the pastor meat: blend the soaked guajillo chiles, ancho chili, achiote, roasted onion, roasted garlic, pineapple juice, apple cider vinegar, whole pepper, cumin, oregano, and enough salt until you get a homogeneous mixture. Pour over the pork steak and marinate in the refrigerator for 40 minutes.
Heat a grill over medium heat, pour a little vegetable oil, and cook the marinated steaks. Afterwards, remove from heat and cut into small pieces on a board, then prepare the crepes. Keep the pastor meat warm until use.
Prepare the crepe batter! Pour the box of Tres Estrellas® Crepe Flour into a bowl, then add the milk and mix with a whisk until there are no lumps. Let the crepe batter rest for 5 minutes.
Heat a non-stick skillet over medium heat, pour a ladle of the mixture, and spread it out so that the crepe isn't too thick. Cook the crepe on both sides, remove from heat, and repeat until the mixture is finished. Keep the crepes warm until use.
Prepare the roasted sauce: place the onion, garlic, and enough coarse salt in a molcajete, press until crushed. Then, add the roasted pineapple, roasted habanero chiles, lime juice, and cilantro, and continue crushing to integrate all the ingredients. Reserve.
Fill the crepes with the pastor meat: arrange the crepes in a ring shape on a platter, place the roasted sauce in the center, and accompany with pineapple and lime thirds. Serve the crepe ring al pastor and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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