Tacos of meat to the shepherd of easy preparation, a Mexican dish that no one can resist and what better way to enjoy this delight of the Mexican cuisine that cooks it at home.
Learn more about Carlos Ibáñez Brambila
Ingredients8 portions
Preparation
In a container place a little of the marinade, cover with a layer of Milanese, then more marinade, Milanese, until finished.
Marina in the refrigerator for one to two hours.
Peel the pineapple, cut 4 slices and place it to roast on a griddle over low heat. Turn it around once in a while.
The pineapple will take 30 to 45 minutes to appear toasted but without burning too much.
Remove the center of the pineapple, pin it and reserve.
Marinated meat should be chopped before placing it in a casserole with all the marinade.
Cook over low heat with the lid on. Check that it does not dry, if necessary add water. In about 20 minutes check the cooking.
Add the chopped pineapple, stir and let stand 5 minutes before turning off.
Serves in tacos.
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