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Gringas al pastor with pork neck, mozzarella and pineapple

By chef Gulasch

Tortillas filled with marinated al pastor meat and cheese, browned until golden. Popular street food made at home.

14 min
Medium

5 min prep · 9 min cook

Gringas al pastor with pork neck, mozzarella and pineapple
907 kcal · per serving
Protein 53g Carbs 61g Fat 49g
Ingredients

What you will need

8 items · serves 1
  • Pork Neck 1 pcs
  • Tortilla 15 cm 3 pcs
  • Mozzarella 0.5 pcs
  • Pineapple pieces 50 g
  • Garlic 1 clove
  • Cumin 0.5 tsp
  • Olive Oil 0.5 tbsp
  • Lime 0.25 g

Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.

Method

Steps to cook

7 steps · 9 min cook

  1. Prepare the ingredients. This is what awaits on the plate – crispy tacos filled with juicy meat, cheese and pineapple, prepare your ingredients in advance so the work goes smoothly 🌮🔥

  2. Marinate the meat. Slice the pork into thin slices and mix it with pressed garlic, cumin, olive oil and salt so it is evenly coated with the marinade.

  3. Slice the mozzarella. Slice the mozzarella.

  4. Sear the meat. Heat oil in a pan and sear the meat quickly until golden on both sides, 2-3 minutes per side, then remove it from the pan.

  5. Fill the taco. On a tortilla or taco flatbread arrange the cheese, seared meat and pieces of pineapple.

  6. Toast the taco. Toast the taco dry in a pan, weigh it down with a plate so it doesn't open, and brown it on both sides until golden. 2 minutes on each side

  7. Serve. Serve hot and crispy 🌮✨

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