Cont. 56 gr
What you need
1 small ripe pineapple, 1kg meat (pork shoulder or chicken thighs), 160ml pineapple juice, 50ml cider vinegar, 2 tsp salt, 2 garlic cloves, 3 tbsp oil and your choice of serving accompaniments.
Toast, soak, blend and sieve dried chillies before adding to pineapple juice to make a paste for marinating meat.
-Serves 6 (enough marinade for 1kg meat)
-Preparation Time: 30 mins, plus minimum 1 hr marinating, preferably overnight; Cooking time: 20 mins.
-Serve thinly sliced Al Pastor meat on freshly warmed Cool Chile Corn Tortillas with grilled pineapple, a squeeze of lime, diced onion and fresh coriander or alongside rice, beans and sliced avocado, with corn tortillas on the side.
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