x
Harina

Harina P.A.N.

ImagenReceta
3 Photos
x
Select File


Validate Cancel
3

Gorditas Stuffed with Pastor

1h 15 mins
20 mins
Low
78
Favorites
Collections
Glider
Super List
Upload a picture
To print
Enjoy this delicious Grenache of carne al pastor al comal, its flavor is delicious and ideal to celebrate Mexican pride and, accompanied by Harina PAN®, it will facilitate the preparation of your dishes.
Learn more about Harina P.A.N.

Ingredients

6 portions
  • 4 guajillo chiles, without seeds or veins, hydrated in hot water, for marinade
  • 1/2 cups achiote (annatto), 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, seedless, for marinade
  • sea 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 mass
  • 2 1/2 cups PAN® precooked white corn flour
  • 2 tablespoons vegetable oil, for the meat
  • pineapple, in cubes, to accompany
  • coriander, finely chopped, to accompany
  • onion, finely chopped, to accompany
  • lime, in quarters, to accompany
  • guacamole, To accompany

Preparation

For the marinade, blend the guajillo chiles together with the achiote, onion, garlic, oregano, cumin, white vinegar, sour orange juice and grain salt until a homogeneous mixture is obtained.
Pour the smoothie over the pork until completely bathed and marinate for 45 minutes in the refrigerator.
While the meat is marinating, prepare the dough. In a bowl, mix and integrate the hot chicken broth with the lard; then add the Precooked White Corn Flour PAN little by little until you obtain a smooth and uniform dough.
Once the marinating time has passed, cook the meat in a pan with hot vegetable oil over medium heat, try to move the meat occasionally; if necessary, cover to prevent the meat from losing moisture. Reserve hot.
Prepare the gorditas. Form medium-sized balls of dough and flatten them with your hands until you get a one-centimeter-thick tortilla. On a hot comal, cook the gorditas for 7 minutes on each side over medium low heat. With the help of a serrated knife, cut the gorditas horizontally without separating the sides, fill with the pastor meat and serve hot.
Accompany with chopped pineapple, onion, coriander, lemon and guacamole to taste.

PRESENTATION

Accompany with pineapple, coriander, onion, lemon and guacamole.

TIPS

Add a teaspoon of baking powder to your dough, in this way you will make your gorditas puff easier.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
143.6
kcal
7.18%
Carbohydrate, by difference
12
g
4%
Protein
9.1
g
18.2%
Total lipid (fat)
6.4
g
9.85%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (0)
Be the first to give a rating

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES

Gorditas from Suadero

10 Comments

Chips from Nata Home

42 Comments

Pastor style Mexican Lasagna

10 Comments

Bean Gorditas

2 Comments
ADVERTISING
ADVERTISING
ADVERTISING