ingredients
- 2 lbs ground pork shoulder (alternatives include: beef or plant based meat)
- 3 oz EL MATADOR ADOBO Rub
instructions
ingredients
- 1 lb of boneless chicken breast tenderloins
- 1 large white onion thinly sliced
- 2 large bell peppers (green/red) thinly sliced
- EL MATADOR RED FAJITA SEASONING
- Tortillas for serving
instructions
ingredients
meat
- 1 lb pork shoulder
- 1 lb pork loin*
- 1 large white onion
- 3 slices of pineapple
*The pork could be substituted with any protein of your choosing (Beef, chicken, or fish)
Marinade
paste garnish
- Cilantro
- Limes
- Hot sauce
- Diced onion
- 20 tortillas (corn or flour)
instructions
marinate
Thinly slice the meat and rub the meat with the EL MATADOR Adobada Pastor Paste, and leave marinate for at least two hours, preferably overnight. For Baking: Add 1 tbsp of vegetable oil to a high heat skillet and sauté for 30 seconds each side. In a baking pan, stack all the meat slices, (stacks are 3-5 slices) and add a slice of pineapple on the top of each stack, to maintain the stacks you can use toothpicks. Preheat the oven to 390°F and bake the meat for 30-40 minutes for browning.