Try this chicken pastor gringa, a quick, easy, and delicious recipe. Plus, the EMBASA® Tomato Sauce for Dressing will give a special and delicious touch to this chicken pastor recipe.
6 guajillo chiles, seedless, veinless, and hydrated
1 tablespoon black pepper
1 teaspoon cumin
3 teaspoons apple cider vinegar
1/2 cups orange juice
salt
1/2 cups achiote
1 kilo chicken cutlet
2 tablespoons vegetable oil
2 cups Manchego cheese, shredded
12 flour tortillas
lime, in halves, to accompany
green salsa, to accompany
Preparation
1h
20 mins
Low
Blend the EMBASA® tomato sauce, onion, garlic, soaked guajillo chili, cumin, black pepper, achiote, apple cider vinegar, orange juice, and season with salt.
Place the chicken in a bowl and coat it with the blended sauce, cover with plastic wrap, and marinate in the refrigerator for 1 hour.
Heat a skillet or grill and cook the meat for 10 minutes until fully cooked. Remove and set aside.
Heat 4 tortillas on a griddle, add a bit of cheese, two tablespoons of the pastor chicken on each, and close each tortilla with another on top. Cook the gringa for 5 to 7 minutes on each side and remove from the griddle.
Serve the chicken gringa on a flat plate and accompany with limes, green sauce, and vegetables.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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