Crispy Pork and Pineapple Quesadillas — Gringas al Pastor
Mexican griddled flour-tortilla quesadillas of pork shoulder marinated in achiote and pineapple, layered with melted Oaxaca cheese, charred pineapple, onion, and cilantro, crisped golden on both sides.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 4 guajillo chiles in a dry pan over medium 30 seconds per side until pliable. Soak in hot water 8 minutes, drain, blend with 120ml soaking liquid, pineapple juice, vinegar, garlic, achiote, oregano, cumin, and salt until smooth. Toss 400g pork shoulder slices with marinade, rest 10 minutes. Dice 60g onion, chop 16g cilantro, cut pineapple into 1cm slices, shred 160g queso Oaxaca.
Sear
Heat 2 tbsp oil in a large heavy skillet over medium-high 1 minute. Add marinated pork in a single layer (cook in batches if needed to avoid crowding), sear 3 minutes per side until deeply caramelised and opaque throughout.
Char
Push pork to one side. Add pineapple chunks to the cleared space, char 2 minutes turning, until lightly blackened at the edges. Toss pork and pineapple together briefly.
Toast
Warm 1 flour tortilla in a dry skillet over medium 30 seconds per side until pliable. Sprinkle half the queso Oaxaca over, top with half the pork-pineapple mixture, cap with the second tortilla.
Crisp
Cook the quesadilla over medium 90 seconds per side, pressing lightly with a spatula, until cheese melts and tortillas crisp to deep gold. Repeat with remaining 2 tortillas, cheese, and pork-pineapple mixture.
Plate
Cut each quesadilla into wedges, top with cilantro and onion, serve with lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.