Stuffed Water Chili Taco with Pastor

Huevo San Juan®
Huevo San Juan®
We promise this easy recipe will exceed your expectations, as it is a delicious water chili taco stuffed with pastor meat, battered with San Juan® eggs, drenched in árbol chili sauce, and sprinkled with panela cheese and parsley. An explosion of flavors on your palate.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
96
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 4 guajillo chiles, soaked and seedless 4 guajillo chiles, soaked and seedless
  • 1/4 cups pineapple 1/4 cups pineapple
  • 2 chipotle chiles 2 chipotle chiles
  • 1/2 cups achiote, liquid
  • 1/2 cups pineapple juice 1/2 cups pineapple juice
  • 1/4 cups white vinegar 1/4 cups white vinegar
  • 1 tablespoon ground cumin 1 tablespoon ground cumin
  • 1 tablespoon oregano 1 tablespoon oregano
  • salt salt
  • pepper pepper
  • 1 kilo pork leg, in cubes
  • vegetable oil vegetable oil
  • 6 chiles, water
  • 4 San Juan® eggs 4 San Juan® eggs
  • salt salt
  • 1 teaspoon baking powder
  • vegetable oil, for frying the battered chili
  • vegetable oil, for the árbol chili sauce
  • 5 tomatoes, for the árbol chili sauce
  • 1/4 onions, for the árbol chili sauce
  • 2 cloves garlic, for the árbol chili sauce
  • 1 teaspoon ground cumin
  • coarse salt
  • pepper
  • 4 árbol chiles, for the árbol chili sauce
  • 1/4 cups chicken broth
  • corn tortillas
  • panela cheese, crumbled
  • parsley, for decoration
Preparation
2h
40 mins
Low
  • To marinate the pastor, blend the guajillo chili with the pineapple, chipotle chili, achiote, pineapple juice, vinegar, cumin, oregano, season with salt and pepper. Place the pork meat in a baking dish and pour the previous preparation over it, marinate for 30 minutes in the refrigerator.
  • In a pan over medium heat, heat the oil and fry the meat, cooking for 20 minutes. Set aside.
  • Roast the water chili until it turns black, place it in a plastic bag for 15 minutes. Make a cut down the middle and remove the skin and seeds. Stuff with the pastor meat and close with a toothpick to prevent it from opening.
  • Separate the egg whites from the San Juan® egg yolks into two bowls.
  • For the batter, place the San Juan® egg whites in a bowl and beat until frothy, add salt and baking powder, mix until you get a consistent mixture. Gradually add the San Juan® egg yolks and beat until fully integrated.
  • Dip the chiles in the batter mixture until completely covered. Fry in hot oil on both sides. Drain on paper towels.
  • For the árbol chili sauce, add a little oil to a pan, the tomatoes, onion, garlic, pepper, cumin, coarse salt, and the árbol chili, chicken broth, and cook for 15 minutes. Blend perfectly and set aside.
  • To form the taco, serve the chili in a corn tortilla, pour a little of the sauce, and garnish with panela cheese and parsley. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by