3 guajillo chiles, cleaned and hydrated, for the marinade
1 pasilla chile, cleaned and hydrated, for the marinade
1 chipotle chile in adobo sauce, for the marinade
1/3 cups pineapple juice, for the marinade
1/4 onions, for the marinade
1 clove garlic, for the marinade
2 tablespoons apple cider vinegar, for the marinade
salt, for the marinade
pepper, for the marinade
250 grams pork, in pieces
1/2 kilos corn tortillas
cooking spray, for greasing
3 cups Oaxaca cheese, shredded
3 cups pineapple, grilled, in cubes
1/4 cups cilantro, finely chopped
1/4 cups onion, finely chopped
Preparation
15 mins
15 mins
Low
For the marinade, blend: the chiles, pineapple juice, onion, garlic, apple cider vinegar, and season with salt and pepper. Set aside.
Heat the oil in a pan over medium heat and add the onion; once it is shiny, incorporate the pork meat, and when it starts to change color, pour in the marinade. Cook until the pastor meat is tender.
Place the tortillas on a baking tray and grease them very well with oil on both sides, then place the cheese on top and bake for 5 minutes at 180° or until the tortilla is slightly golden and the cheese is melted. Remove.
Add enough meat on top of the cheese, place the pastor volcanes on a plate, and garnish with pieces of pineapple and sprinkle with cilantro and onion.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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