Stuffed Gorditas with Al Pastor

Name: Stuffed Gorditas with Al Pastor
Prep time: 95 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

Harina P.A.N.

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.

Reviewed by Editorial Team of Kiwilimón

Published: 30-04-2021

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.