Welcome back food family!
Today I made this delicious and super easy Al Pastor Picadillo.
I was crazy busy today so having store bought sopes and refried beans at home was super convenient and made the prep work alot shorter 😌 I’m sure you can relate!
My family enjoyed the picadillo on sopes. It can also be enjoyed with tacos or tortas!
The longer you let it marinate, the better and tastier it will be. I let it marinate overnight but at minimum two hours will do the trick. 😉
Servings: 12
Sauce Ingredients:
2 Dry Chipotle peppers
6 Guajillo peppers stem, seeds removed and cut in squares
1/4 pc Onion
4 Garlic Cloves
3 Bay Leaves
1/4 tsp Cumin
1/4 tsp Mexican Oregano
1 tsp Peppercorn
1 tsp Coriander
1/2 tsp Cloves
1/3 cup Water
1/3 cup Pineapple Juice from the can of pineapple chunks
1/4 cup Apple Cider Vinegar
1/2 (3.5 oz) bar Achiote
Other Ingredients:
3 lbs Ground Pork
1 medium Onion sliced
1 (20 oz) can Pineapple Chunks
1 cup and 4 tbs Oil (Canola, Avocado or Vegetable)
Garnish Ingredients:
Refried Beans
Onion chopped
Sour Cream
Cilantro chopped
Fresco Cheese
Instructions:
1-In a pan over medium heat add a tablespoon of oil. Once hot add the Chipotle, Guajillo, Onion and Garlic Cloves. Sauté for about a minute then add about 1/4 cup of water. This will hydrate the peppers. Keep stirring until the peppers are toasted. About 2 minutes. Make sure not to burn.
2-Add the toasted veggies to the blender along with the rest of the sauce ingredients. Blend to a smooth sauce consistency.
3-Place the Ground Pork in a bowl. Pour the sauce over the pork. Using a spoon or spatula mix the sauce with the pork making sure it gets fully coated.
4- Cover the bowl with plastic wrap. Place in the refrigerator overnight.
5-When you are ready to cook the picadillo, add a tablespoon of Oil to a pan over medium heat. Once hot add the Pineapple Chunks. Sauté until they get golden brown. About 10 minutes.
6- Move the pineapple to the sides of the pan. Add a tablespoon of oil. Once hot toss in the sliced Onions. Mix with the pineapples. Keep stirring until they get soft and translucent. About 5 minutes.
7-Move the pineapple and onions to the sides of the pan. Add a tablespoon of oil. Add the picadillo. Mix with the pineapple and onion. Keep stirring about 10 minutes or until fully cooked.
8-Fry the sopes in about a cup of hot oil. You can use store bought or make your own if you prefer. Place on a paper lined plate to dry. Top the sope with refried beans, picadillo, onion, sour cream, cilantro, salsa and fresco cheese.
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