Name: Crepe Ring al Pastor
Prep time: 100 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.