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Chile Taco Stuffed with Pastor

2h
40 mins
Low
76
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We promise that this easy recipe will exceed your expectations, because it is a delicious water chili taco stuffed with pastor meat, topped with San Juan® Egg, bathed in arbol chile sauce, sprinkled with panela cheese and parsley . An explosion of flavors on your palate.
Learn more about Huevo San Juan®

Ingredients

6 portions
  • 4 guajillo chilies, soaked and seedless
  • 1/4 cups pineapple
  • 2 chipotle chilies
  • 1/2 cups annatto, liquid
  • 1/2 cups Pineapple juice
  • 1/4 cups white vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon oregano
  • to taste salt
  • to taste black pepper
  • 1 kilo pork leg, diced
  • enough vegetal oil
  • 6 chilis, of water
  • 4 San Juan® Eggs
  • to taste salt
  • 1 teaspoon baking soda
  • enough vegetal oil, to fry the weathered chili
  • enough vegetal oil, for the chile de arbol sauce
  • 5 tomatoes, for the chile de arbol sauce
  • 1/4 onions, for the chile de arbol sauce
  • 2 cloves garlic, for the chile de arbol sauce
  • 1 teaspoon ground cumin
  • to taste sea salt
  • to taste black pepper
  • 4 chile de árbol peppers, for the chile de arbol sauce
  • 1/4 cups chicken soup
  • enough corn tortilla
  • enough panela cheese, fallen apart
  • enough parsley, to decorate
Learn more

Preparation

To marinate the pastor, blend the guajillo chili with the pineapple, the chipotle chili, the achiote, the pineapple juice, the vinegar, the cumin, the oregano, season with salt and pepper. Place the pork in a dish and pour the previous preparation, marinate for 30 minutes in the refrigerator.
In a skillet over medium heat, heat the oil and fry the meat, cook for 20 minutes. Reservation.
Roast the chile de agua until it turns black, place in a plastic bag for 15 minutes. Make a cut in half and remove the skin and seeds. Fill with the shepherd's meat and close with the help of a toothpick to prevent it from opening.
Separate the whites from the San Juan® Egg yolks into two containers.
For the weathered, place the San Juan® egg whites in a bowl and beat until smooth, add salt and the baking powder, add until a consistent mixture is obtained. Pour in the San Juan® egg yolks one by one, beat until completely integrated.
Dip the chiles in the weathered mixture until they are completely covered. Fry in hot oil on both sides. Drain on absorbent paper.
For the chile de arbol sauce, add a little oil, the tomatoes, the onion, the garlic, the pepper, the cumin, the grain salt and the chile de arbol, the chicken broth and cook for 15 minutes. . Blend perfectly and reserve.
To form the taco, serve the chili in a corn tortilla, pour a little of the sauce, decorate with panela cheese, and parsley. Enjoy.

PRESENTATION

Serve the taco bathed with the sauce, sprinkle with the cheese and parsley.

TIPS

Try not to burn the chile de arbol when cooking it as it tends to bitter.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
196.8
kcal
9.84%
Carbohydrate, by difference
5.7
g
1.9%
Protein
12.5
g
25%
Total lipid (fat)
13.4
g
20.62%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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