Stuffed Gorditas with Al Pastor

Enjoy this delicious pork al pastor garnacha on the griddle, its flavor is delightful and ideal for celebrating Mexican pride, and paired with Harina P.A.N.®, it will make the preparation of your dishes easier.
Ingredients
6
Servings
  • 4 guajillo chiles, seedless and veined, hydrated in hot water, for the marinade
  • 1/2 cups achiote, liquid, for the marinade
  • 1/4 onions, for the marinade
  • 2 cloves garlic, for the marinade
  • 1/2 tablespoons oregano, for the marinade
  • 1/2 tablespoons cumin, whole, for the marinade
  • 1/4 cups white vinegar, for the marinade
  • 1 cup orange juice, sour, pitted, for the marinade
  • coarse salt, for the marinade
  • 1 kilo pork steak, in medium strips
  • 2 3/4 cups chicken broth, hot, for the dough
  • 1/4 cups lard, for the dough
  • 2 1/2 cups PAN® pre-cooked white corn meal
  • 2 tablespoons vegetable oil, for the meat
  • pineapple, in cubes, for garnish
  • cilantro, finely chopped, for garnish
  • onion, finely chopped, for garnish
  • lime, in quarters, for garnish
  • guacamole, for garnish
Preparation
1h 15 mins
20 mins
Low
  • For the marinade, blend the guajillo chiles with the achiote, onion, garlic, oregano, cumin, white vinegar, sour orange juice, and coarse salt until you obtain a homogeneous mixture.
  • Pour the blended mixture over the pork until completely covered and marinate for 45 minutes in the refrigerator.
  • While the meat is marinating, prepare the dough. In a bowl, mix and incorporate the hot chicken broth with the lard; then gradually add Harina de Maíz Blanco Precocida P.A.N until you obtain a smooth and uniform dough.
  • Once the marinating time has passed, cook the meat in a skillet with hot vegetable oil over medium heat, making sure to stir the meat occasionally; if necessary, cover to prevent the meat from losing moisture. Keep warm.
  • Prepare the gorditas. Form medium-sized balls of dough and flatten them with your hands until you obtain a tortilla about one centimeter thick. In a hot griddle, cook the gorditas for 7 minutes on each side over medium-low heat. Using a serrated knife, cut the gorditas horizontally without separating the sides, fill with the al pastor meat, and serve hot.
  • Serve with chopped pineapple, onion, cilantro, lime, and guacamole to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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