Burgers al Pastor

Reprinted with permission from Mexican Made Easy by Marcela Valladolid, Clarkson Potter copyright (c) 2011
View

Photo: Burgers al Pastor

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD:
LEVEL: --

ingredients

  • 6 dried guajillo chiles, stemmed, seeded, and soaked
  • 2 teaspoons crumbled dried marjoram
  • 2 teaspoons crumbled dried oregano
  • 2 garlic cloves, peeled
  • 1 small white onion, chopped
  • 3/4 cup sweetened pineapple juice
  • Salt and freshly ground black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Drain the chiles and put them in a blender with the marjoram, oregano, garlic, one-fourth of the chopped onion, and the pineapple juice, and puree until smooth. Season the marinade generously with salt and pepper.

Put the pork in large bowl and pour the marinade on top. Using a wooden spoon, mix well. Cover with plastic wrap and refrigerate for 30 minutes.

Heat a grill pan over medium-high heat.

Divide the pork mixture into 8 equal portions. Shape each portion into a 1/2-inch-thick patty. Oil the grill pan. Working in batches, grill the burgers until cooked through, 6 to 8 minutes per side. Transfer the burgers to a plate and cover with aluminum foil to keep warm. Let rest for about 8 minutes.

Meanwhile, brush the grill pan with a little more oil and grill the pineapple slices until golden brown, 2 minutes per side.

Spread mayonnaise on the cut sides of each bun and warm on the grill pan for 2 minutes.

Top the bottom of each bun with a burger, a slice of grilled pineapple, some cilantro, and some of the remaining chopped onion. Cover with the bun tops and serve.
Reprinted with permission from Mexican Made Easy by Marcela Valladolid, Clarkson Potter copyright (c) 2011

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Taco Trip

Get Cooking Channel on your TV.