Oregano, Cumin and milk. Accompany with pineapple.
Enjoy this crepe al pastor thread recipe and surprise your guests with its incredible flavor. Also, this recipe is a very rich idea.
Ingredients
- 3 guajillo chilies, without stems or seeds, hydrated in hot water, for the marinade
- 1 ancho chile, without stem or seeds, hydrated in hot water
- 1/2 cups of liquid achiote
- 1/4 onions, roasted
- 2 garlic cloves, roasted
- 1 cup pineapple juice
- 3 tablespoons of apple cider vinegar
- 1/2 teaspoons whole pepper
- 1 teaspoon cumin, whole
- 1 teaspoon oregano
- enough of salt
- 500 grams of pork steak
- 2 tablespoons vegetable oil, for the meat
- 1 box of Tres Estrellas Flour for Crepes, 300 g box
- 600 milliliters of milk, for the crepe mixture
- 1/4 onions, roasted, for the sauce
- 2 garlic cloves, roasted
- enough of grain salt
- 1 slice of pineapple,
- 2 green tomatoes, roasted
- 2 habanero chiles, roasted
- 1/4 cups lemon juice,
- to taste pineapple, chopped, to accompany
- to taste lemon, in thirds, to accompany
Preparation
Prepare the meat al pastor: blend the hydrated guajillo chiles, the ancho chile, the achiote, the roasted onion, the roasted garlic, the pineapple juice, the apple cider vinegar, the whole pepper, the cumin, the oregano and enough salt to obtain a homogeneous mixture. Pour over the pork and marina steak in the fridge for 40 minutes.
Heat a grill over medium heat, add a little vegetable oil and cook the marinated steaks.
Subsequently, remove from the heat and cut into small pieces on a board, to later prepare the crepes. Reserve the meat al pastor hot until use.
Prepare the crepe batter! Pour the box of Tres Estrellas Crepe Flour into a bowl, then add the milk and mix with a balloon whisk until the lumps are broken. Let the crepe batter rest for 5 minutes.
Heat a nonstick skillet over medium heat, pour in a ladle of the mixture and spread so that the crepe is not too thick.
Cook the crepe on both sides, remove from the heat and repeat until the mixture is finished. Keep crepes warm until use.
Prepare the tatemada sauce: place the onion, garlic and enough grain salt in a molcajete, press until crushed.
Subsequently, add the roasted pineapple, the roasted habanero peppers, the lemon juice and cilantro, then continue blending to integrate all the ingredients. Booking.
Fill the crepes with al pastor meat: arrange the crepes in the shape of a bagel on a plate, place the tatemada sauce in the center and accompany with pineapple and thirds of lemon. Serve the rosca de crepas al pastor and enjoy.