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Al Pastor Gringa Recipe

Name: Toscana Divinos Al Pastor Gringa Recipe
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs pork shoulder, trimmed and cut into 1/4–1/2 inch slices; 2 tbs achiote paste; 3 pcs dried guajillo chiles, seeded and stemmed; 1 pc dried ancho chile, seeded and stemmed; 1 cup fresh pineapple, cored and cut into chunks; 3 tbs white vinegar; 1 cup orange juice (fresh preferred); 4 pcs garlic cloves; 1 tbs chipotle in adobo (or 1 tsp smoked paprika if not available); 1 tsp ground cumin; 1 tsp dried oregano (Mexican if possible); 0.5 pcs bay leaf, crushed; 1.5 tsp salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 8 pcs flour tortillas (6-inch); 2 cups monterey jack cheese, shredded; 0.5 cup pineapple, thinly sliced (for topping); 0.5 cup white onion, finely chopped; 0.25 cup fresh cilantro, chopped; 4 pcs lime wedges; 0.25 tsp salt; 2 tsp butter or oil (for griddling)

Inspired by Toscana Divino

Time1h 45m

Serves4

Make Al Pastor Gringa Recipe in just 1h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & meat

1 1/2 lbs pork shoulder, trimmed and cut into 1/4–1/2 inch slices

2 tbs achiote paste

3 pcs dried guajillo chiles, seeded and stemmed

1 pc dried ancho chile, seeded and stemmed

1 cup fresh pineapple, cored and cut into chunks

3 tbs white vinegar

1 cup orange juice (fresh preferred)

4 pcs Garlic cloves

1 tbs chipotle in adobo (or 1 tsp smoked paprika if not available)

1 tsp Ground cumin

1 tsp dried oregano (Mexican if possible)

1/2 pcs bay leaf, crushed

1 1/2 tsp Celtic sea salt

1/2 tsp black pepper

2 tbs Tuscany sunflower oil

Assembly & garnish

8 pcs flour tortillas (6-inch)

2 cups Monterey Jack cheese, shredded

1/2 cup pineapple, thinly sliced (for topping)

1/2 cup white onion, finely chopped

1/4 cup Fresh cilantro, chopped

4 pcs Lime wedges

1/4 tsp Celtic sea salt

2 tsp butter or oil (for griddling)

Method

Marinade & meat

Prepare chiles

Remove stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for 20–30 seconds per side until aromatic but not burned.

Rehydrate chiles

Place toasted chiles in a bowl and cover with hot (not boiling) water. Let sit 15 minutes until softened. Reserve 1/3 cup of the soaking liquid before draining.

Blend marinade

In a blender combine rehydrated chiles (drained), reserved soaking liquid (or water), achiote paste, pineapple chunks, orange juice, white vinegar, garlic, chipotle in adobo, ground cumin, dried oregano, crushed bay leaf, 1 tsp salt, 1/4 tsp black pepper and 1 tablespoon vegetable oil. Blend until very smooth (30–60 seconds). If marinade is too thick, add up to 2 tbsp of water or more reserved chile liquid to reach a pourable consistency.

Marinate pork

Place sliced pork in a large bowl or resealable bag. Pour the marinade over the pork, rubbing to thoroughly coat every piece. Cover and refrigerate at least 4 hours, preferably overnight (up to 24 hours) to allow flavors to penetrate.

Cook pork

When ready to cook, remove pork from refrigerator and let sit 20 minutes. Heat a large skillet or cast-iron pan over medium-high heat and add remaining 1 tablespoon vegetable oil. Working in batches if necessary, add marinated pork in a single layer (reserve excess marinade). Cook without moving for 2–3 minutes to get a good sear, then stir and continue cooking until pork is cooked through and edges are caramelized, about 6–8 minutes total per batch. If you have reserved marinade, simmer it in a small saucepan for 3–4 minutes until thickened and glossy and pour over cooked pork for extra flavor.

Finish with pineapple

During the last 2 minutes of cooking, add 1/2 cup chopped pineapple (from the 1 cup used earlier) to the pan and cook until pineapple is slightly caramelized and heated through. Taste and adjust salt (add remaining 1/2 tsp if needed). Remove from heat and let rest 5 minutes.

Assembly & garnish

Prep toppings

While pork rests, warm tortillas on a dry skillet or comal over medium heat for 20–30 seconds per side until pliable. Toss chopped onion with 1/4 tsp salt and set out cilantro and lime wedges. Thinly slice the reserved pineapple for topping and warm briefly if you prefer it grilled.

Build gringas

To assemble each gringa: place one warmed flour tortilla on a work surface, sprinkle about 1/4 cup shredded Monterey Jack evenly over half the tortilla, add 2–3 tablespoons of the cooked al pastor pork and a few pieces of caramelized pineapple, fold the tortilla over to make a semi-circle. Repeat to make 8 gringas (or adjust quantities to serving size).

Grill until melty

Heat a large skillet or griddle over medium heat and melt 1/2 teaspoon butter or brush with oil. Place folded gringa seam-side down and cook 1.5–2 minutes per side until tortilla is golden brown and cheese is melted, pressing gently with a spatula. Work in batches, adding more butter/oil as needed.

Serve

Slice each gringa in half if desired. Serve immediately topped with chopped onion, cilantro, extra pineapple slices, and lime wedges for squeezing. Offer salsa roja or verde on the side if desired.