Recipes

El Cielo Recipe: Smoky Norteña Beef Tinga is a speedy, pressure-cooked brisket, shredded and simmered in Cocina Mestiza’s fiery chipotle-peanut Salsa Norteña, served in warm tortillas or tostadas for a fuss-free taco night for two.

(Makes about 4–5 tacos/tostadas, perfect for 2 people)

Ingredients

• 🥩 300 g beef brisket or bolar blade, trimmed (left-over roast chook works too)
• 🌶️ 3 Tbsp Cocina Mestiza Salsa Norteña
• 🧅 ½ brown onion, halved
• 🧄 2 garlic cloves, peeled
• 🍃 2 bay leaves
• 🍅 2 ripe tomatoes, quartered
• 🧂 Salt & cracked black pepper, to taste
• 🛢️ 1 tsp neutral oil
• 🌮 Warm corn tortillas or tostadas, to serve
• 🥬🥑🧀🍋 Optional toppings: shredded cos lettuce, avo slices, crumbly feta-style cheese, lime wedges
  

Method

1. Cook the beef 🔥
   Place beef, half the onion, 1 garlic clove, bay leaves, salt & pepper in a pressure cooker. Add just enough water to cover. Cook on High 20 min (or simmer on the stove ~1 ½ h until tender).
2. Shred 🍴
   Quick-release, lift out beef and shred with two forks. Reserve ½ cup cooking liquid.
3. Blend the sauce 🌀
   In a blender, whizz reserved liquid, tomatoes, remaining onion & garlic, a pinch of salt and the Salsa Norteña until smooth.
4. Sauté & thicken 🍳
   Heat oil in the same pot over medium. Strain sauce in; simmer 5 min. Fold in shredded beef; cook 5 min more, stirring, until thick and glossy ✨.
5. Serve 😋
   Spoon tinga into warm tortillas/tostadas. Add your fave toppings, squeeze lime and dig in!

Extra Aussie-Friendly Idea: Norteña BBQ Prawn Skewers 🍤🌶️🍍🔥

Toss 300 gr peeled green prawns with 3 Tbsp Salsa Norteña and 1 Tbsp olive oil. Thread onto skewers with capsicum and pineapple chunks, then grill over medium-high heat for 2–3 min a side. Finish with lime cheeks and an icy lager. Summer backyard perfection!

El Cielo Recipe: This recipe takes a medley of colourful Aussie veg, coats them in luxurious 20-Spice Fine-Herb Salt, and roasts everything to charred, smoky-herb perfection in under 30 minutes. An effortless main or vibrant side that lifts any weeknight plate or backyard barbie. 

(Makes a generous meal for 1 or an easy side for 2)

🥗 Gourmet Rainbow Vegetable Roast with Mexican Seasoning Salt 20 Herbs 🌈

Ingredients

• ½ red (or yellow) capsicum, chunky-cut 🌶️
• ¼ brown onion, cut into petals 🧅
• 2 portobello mushrooms, thick slices 🍄
• 1 small zucchini (~100 g), 2 cm rounds 🥒
• 1 cup cauliflower florets (~100 g) 🥦
• 1 clove garlic, minced 🧄
• 1 small ripe tomato, wedges 🍅
• 4–5 asparagus spears, trimmed 🌱
• ½ cob sweet corn, cut into 2–3 chunks 🌽
• 1 Tbsp extra-virgin olive oil 🫒
• ½–1 tsp Mexican Seasoning Salt 20 Herbs, or to taste 🧂

Method

1. Heat it up – Pre-heat oven to 200 °C (fan 180 °C) or fire up your BBQ hotplate.
2. Prep the rainbow – Rinse & pat dry veggies, then spread them on a baking/BBQ tray.
3. Oil & garlic love – Drizzle with olive oil, add minced garlic, toss to coat.
4. Season to perfection – Sprinkle Fine-Herb Salt generously so every piece sings with flavour.
5. Roast or BBQ - Cook 25–30 min, turning once, until lightly charred and tender.
6. Serve & enjoy -  Delicious next to grilled barramundi 🐟, lamb chops 🐑, in wraps 🌯 or a warm grain bowl 🥗.

Tip: Fine-Herb Salt’s built-in herb mix saves you juggling spice jars and works a treat on the barbie too!

El Cielo Recipe: A vibrant, refreshing, and zesty dish perfect for Easter Sunday! This Mexican-style mango ceviche is packed with sweet, tangy, and spicy flavors, making it a delicious appetizer or light meal. Serve it with prawns marinated in Ki Gourmet - La Llorona Morita Chili Salsa for an extra layer of smoky heat.

Ingredients

✅ 1 large ripe mango, peeled, pitted, and cut into 2cm dice
✅ 1 large red onion, thinly sliced
✅ Juice of 1 lime (plus extra for blending)
✅ Juice of 1 orange
✅ 1 habanero chili 🌶️, seeded and finely chopped
✅ ½ bunch fresh cilantro, finely chopped
✅ Salt to taste

Instructions

1️⃣ Prepare the onions – Sprinkle the sliced red onion with salt and soak in cold water for 10 minutes. Rinse and drain.
2️⃣ Prepare the mango – Dice the mango and reserve a few pieces for blending.
3️⃣ Mix the base – In a large bowl, combine diced mango, red onion, a bit of chopped cilantro, and a pinch of salt. Add lime juice and let it sit.
4️⃣ Blend the sauce – In a blender, combine the reserved mango pieces, orange juice, habanero chili, remaining lime juice, and salt. Blend until smooth.
5️⃣ Combine & marinate – Pour the sauce over the mango mixture, add the remaining cilantro, and mix well. Adjust salt if needed. Let it marinate in the fridge for at least 30 minutes for the best flavor.

✨ Serving suggestion: Pair with juicy prawns marinated in El Cielo’s Morita Chili Salsa for an authentic Mexican seafood experience!

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El Cielo Recipe: A stunning fusion dessert crafted by the renowned Master Chef Joshua Clarke in collaboration with El Cielo Ingredients!

This unique creation combines the creamy, cinnamon-infused flavor of Mexican horchata with the delicate texture of Italian panna cotta.

Topped with a vibrant compote of blueberries and blackberries, the dish is given a surprising twist with a subtle chile kick, balancing the dessert’s sweetness with a hint of warmth. It's an elegant blend of cultures and flavors that will captivate any gourmet enthusiast.

Ingredients

For the Horchata Panna Cotta:

• 2 cups milk
• 1 cinnamon stick
• ¼ cup white sugar
• ½ cup cream
• 1 ½ tsp gelatin
• 1 cup long grain rice, washed thoroughly

For the Blackberry Chile Compote:

• ½ cup blueberries
• 1 tbsp water
• 5 tbsp Ki Gourmet - Cielo Rojo - Blackberry and Morita Chili Salsa (adjust to taste) or use  Huapango - Mango and Three Chilies Salsa for a Mango version.

Instructions

Horchata Panna Cotta:

1. In a saucepan, combine the milk, cinnamon stick, and sugar. Heat over medium heat until it reaches a hot simmer, allowing the sugar to dissolve. Remove from heat and set aside.
2. In a small bowl, bloom the gelatin by mixing it with the cream. Let it sit for 5-10 minutes.
3. Add the bloomed gelatin and cream mixture to the saucepan with the warm milk. Stir to combine and heat gently for 1-2 minutes, ensuring it doesn’t boil.
4. In a large bowl, combine the heated mixture with the thoroughly washed rice. Mix well and let it soak at room temperature for about an hour, or until it’s cool enough to touch.
5. After soaking, blend the entire mixture in a high-speed blender until smooth. Strain the blended mixture into a separate bowl to remove the rice solids.
6. Ladle the panna cotta mixture into shallow bowls and refrigerate for at least 4 hours, or until set.

Blackberry Chile Compote:

1. In a small saucepan, combine the blueberries and water. Heat over medium heat, bringing it to a boil for a few minutes to soften the blueberries.
2. Mash the softened blueberries to your desired consistency using a fork.
3. Stir in the Cielo Rojo - Blackberry and Morita Chili Salsa, adjusting the amount to your preferred level of heat and spice.

For a mango version replace Cielo Rojo - Blackberry and Morita Chili Salsa, with Huapango - Mango and Three Chilies Salsa

To Serve:

Once the panna cotta has set, ladle the blackberry chile compote over the top. Add any additional toppings you desire, such as strawberry gel or pistachio crumble.

Enjoy!

El Cielo Recipe: Discover the taste of Oaxaca state in our El Cielo foods Black Mole Recipe.

Perfect for Australian palates!

Our Mexican Mole, made from almonds, sesame seeds, bread crumbs, cookie crumbs, chocolate, ground cookies, pumpkin seeds, and nuts it's a symphony of aromas in every bite.

Enhanced with Serrano peppers and fresh herbs, this Black Mole recipe offers a gentle kick and subtle flavour, ideal for those seeking a delightful culinary experience.

SERVES: 4

COOKING TIME: 50 mins

INGREDIENTS

Included in Cooking Kit: Black Mole Negro Cooking Kit

• 1 x Black Mole Negro Oaxaca Style Paste 210g
• 1 x El Cielo - 3Chiles Red Sauce 150ml
• 1 x Tortillas - White Corn 14cm 10Pack

Fresh Ingredients:

• 500g of assorted chicken pieces (or get an already cooked BBQ chicken and shred) for vegan and vegetarian options, cook with your favourite vegetables

Pantry Ingredients:

• 1 Ltr of Chicken stock or water (use veggie stock for a vegetarian version)
• Your favourite Oil to cook the chicken
• Salt and pepper

COOKING INSTRUCTIONS

1. Blend the Black Mole Cocina Mestiza with 1 litre of stock or water
2. Heat the Mole mixture ensuring to stir constantly on medium heat to reduce and achieve a thicker consistency ensuring all mole paste is disolved. 
3. Remove from  the heat, and proceed with the next steps.
4. Clean and season the chicken pieces with salt and pepper. (or shred the already cooked BBQ chicken for a faster turn arround)
5. Heat oil in a large, deep pot.
6. Brown the chicken pieces and turn them to ensure they are browned all over.
7. Remove the excess oil and pour the mole over the chicken pieces. (if you used a BBQ chicken just add the chicken in the mole sauce and cook for a few minutes)
8. If necessary, add more stock or water, but only if the mixture became too thick.
9. Cook over medium heat for 10 minutes and check for doneness.
10. Serve in warmed up corn tortillas and  a side of your favourite rice and  Bayo Refried Beans

Recomend to serve with heated El Mexicano - Bayo Refried Beans 800g

Enjoy!

El Cielo Black Mole Cooking Ingredients:   Black Mole Negro Cooking Kit

El Cielo Recipe: Expect a delightful fusion dessert created by renowned Master Chef Antonio Cruz in collaboration with El Cielo ingredients.

This unique cheesecake blends the creamy richness of a classic dessert with the tangy, slightly spicy kick of Morita chili sauce. The smooth, velvety texture of the cheesecake is perfectly complemented by the depth and balance of sweetness and heat in the sauce, making it a must-try for those who love innovative gourmet flavour combinations.

Serves: 4 to 6

Baking Time: 2 hours 

El Cielo Ingredients 

• 1 x Ki Gourmet - Cielo Rojo - Blackberry and Morita Chili Salsa 
• 1 X  Ki Gourmet Huapango - Mango and Three Chilies Salsa  (Recommended)

Crust

• 160g Marie biscuits crushed
• 100g melted butter
• 50g sugar
• Pinch of salt

Cheesecake batter

• 500g cream cheese
• 75g sugar
• 20g all purpose flour
• 40g sour cream
• 1 egg
• Vanilla
• Lemon zest (optional)

Topping

• Blackberry and morita El Cielo sauce ( or any other El Cielo salsa 😛)
• Ki Gourmet Huapango - Mango and Three Chilies Salsa  (Optional)

BEAKING INSTRUCTIONS

1. Pre-heat oven at 150C
2. Crush the biscuits and add to a bowl with the melted butter, sugar and salt.
3. Mix till everything is well combined then press into a springform pan (this are usually easier to cut and serve) or any cake tin you want to use
4. Bake for 10-12 minutes and set aside to cool
5. For the cheesecake batter, in a stand mixer fitted flat beater, add all the ingredients except for the flour, set to a medium speed and mix to combine
6. Scrape the sides, add the flour and increase the speed to high for a couple of minutes
7. Pour your cheesecake batter on top of the pan with the baked base, and place in the oven for 20 minutes, then lower the temp to 120 and bake for 25-30 minutes more.
8. Take out of the oven allow to cool and refrigerate for at least 4 hours, but ideally overnight
9. To serve, cut a good slice of your delicious cheesecake and top with  Cielo Rojo - Blackberry and Morita Chili Salsa  OR  Huapango - Mango and Three Chilies Salsa . 

Enjoy this INCREDIBLE dessert, sweet, spicy, smokey, creamy and tangy! What else could you wish for?

STEP BY STEP - CHEESCAKE WITH MORITA CHILI SAUCE - VIDEO INSTRUCTIONS

El Cielo Recipe: How to Use Limestone (Calcium Hydroxide) for Homemade Corn Nixtamal

Want to make authentic Mexican tortillas, tamales, sopes, and more from scratch? The secret lies in nixtamalization, the traditional process of soaking corn in limestone (calcium hydroxide) to enhance its flavour, texture, and nutritional value. With this simple technique, you can prepare your own fresh masa (corn dough) at home, just like it’s been done in Mexico for centuries.

In this guide, we’ll walk you through the nixtamalization process, share expert tips, and show you how to turn your homemade masa into tortillas, tamales, tlacoyos, arepas, and other delicious Mexican and Latin American dishes.

Discover the art of making fresh nixtamal at home with El Cielo!

Order Here:

https://elcielo.shop/products/limestone-for-nixtamalization-calcium-hydroxide-900g

Watch the video Here:

https://www.youtube.com/watch?v=XgXnuL0KRLU

El Cielo Recipe: Birria is a traditional Mexican stew from the state of Jalisco. It is made from slow-cooked fall-apart juicy and tender goat, lamb, or beef. Marinated in a rich and flavorful red chile broth. 

It’s usually enjoyed as a savoury stew served with toppings like cilantro, onions, and freshly squeezed lime juice. 

Birria Quesa-Tacos with a Master Chef touch 

Seves: 2 

Cooking time: 3 hours

Get all the necessary ingredients to cook this recipe here -  El Cielo Birria Cooking Kit - by Chef Antonio Cruz

El Cielo Ingredientes:

• 2 El Cielo Dried Guajillo Chillis 
• 1 El Cielo - Ancho Chile Dried  
• 2 El Cielo - Arbol Chile Dried 
• 1 El Cielo - Pasilla Chile Dried 
• 2 El Cielo - Morita Chile Dried
•  10gr La Anita - Achiote Paste Condiment 
• 1 tbsp El Cielo - Mexican Oregano Dried
• 1 x El Cielo Tortillas - Home Style White Corn (recommended order separately)
• 1 x El Cielo - Natural Green Habanero Sauce  ((recommended order separately)

Fresh Ingredients:

• 500gr Short rib bone in
• 1/2 L Beef stock
• 1/2 Brown onion (quartered)
• 1/2 White onion (finely chopped)
• 1/2 bunch of coriander
• 2 limes
• Tomato
• 3 Garlic cloves

Pantry Ingredients

• 2 cloves
• 3-4 Bay leaves
• 10-15 Peppercorns
• 1 Cinnamon stick
• 2 tsp ground cumin
• 250g low moisture mozzarella (preferably Oaxaca cheese) shredded

Cooking Instructions

1. Preheat oven to 180C
2. De-seed all the chiles and put in a pot with boiling water together with the tomato, set aside to rehydrate for 15 minutes
3. Salt and sear the beef till VERY golden.
4. Drain the chiles and add to a blender with the tomato, quartered brown onion, garlic, oregano, cumin, 1.5 cups of the cooking liquid from the chiles and blitz till a paste forms.
5. Add the paste to the beef, add the beef stock and some salt.
6. Add your aromats (bay leaf, peppercorns, cloves, cinnamon stick, and half of coriander bunch).
7. Bring to a simmer, cover with the lid and cook in the oven for 2-3 hours.
8. Take the beef out of the pot, and skim as much fat as you can from the pot (a trick is to place everything into a bowl and let it chill overnight then you can scrape the solidified fat from the top)
9. Add 1/2 litre of water back to the pot, stir and bring to a slow simmer.
10. Shred the beef and place in a bowl ready for assembling the quesa-tacos.
11. In a cast iron skillet or a pan, place the tortilla after being dipped in the cooking fat.
12. Place a good amount of cheese and a lot of the delicious shredded beef on top.
13. Wait till the cheese melts and close the taco.
14. Fry till is nice and crispy.

To serve

1. In a small jug place some of the consome (soup).
2. Open the tacos and add some finely chopped white onion, finely chopped coriander and close.
3. Add the toppings to the consome.
4. Dunk away and enjoy the most delicious birria tacos you'll ever have!

STEP BY STEP - BIRRIA-QUESA TACOS RECIPE - VIDEO INSTRUCTIONS

El Cielo Recipe: Embrace the essence of traditional Mexican cuisine with this flavorful Pozole Soup, crafted by renowned Master Chef Antonio Cruz in collaboration with El Cielo ingredients. 

Embrace the warmth of winter with a hearty bowl of Mexican Pozole Soup, where tender hominy corn, savoury broth, and rich spices meld into a comforting symphony of flavours. Let each spoonful take you on a journey to Mexico, perfect for warming up at home and bringing joy to your taste buds!

Authentic Mexican Pozole Soup with a Master Chef Touch!

Serves: 2

Cooking time: 1.5 hours

INGREDIENTS

El Cielo Pozole Cooking Ingredients 

• 1 can x  Maiz Blanco White Hominy Corn 800gr
• 2 pz x El Cielo - Ancho Chile Dried 
• 2 pz x El Cielo - Guajillo Chile Dried 
• 2 pz x El Cielo - Arbol Chile Dried
• 2 pz x El Cielo - Habanero Chile Dried (optional)
• 1 tbsp El Cielo - Mexican Oregano Dried

Fresh Ingredients 

• 500gr Pork butt or shoulder chopped into small cubes
• 6 cloves of garlic
• 1/2 Big brown onion quartered
• Bunch of coriander

Pantry Ingredients 

• 1.5 tbsp tomato paste
• 1 tbsp white vinegar or apple cider vinegar
• 3 Bayleaves
• 750ml Veggie stock
• Black Peppercorns
• Salt and pepper to taste

Toppings

• Thinly sliced cabbage
• Finely chopped white onion
• Thinly sliced radishes
• Fresh coriander
• Avocado
• Lime wedges

COOKING INSTRUCTIONS

1. De-seed your chiles and soak them in boiling water for 15 minutes
2. Saute the onion, garlic with a little salt till they get nice and brown.
3. Blend your re-hydrated chiles with the onion and the garlic with the help of some of the soaking water till you get a paste, and reserve for later.
4. On a very high heat sear your pieces of pork till they are nice and brown, then add the tomato paste and cook for 2-3 minutes.
5. Make your bouquet of flavor by wrapping the coriancer, bay leaves and peppercorns into a cheese cloth and some butchers twine. (this is for easy removal)
6. Add your chilli paste, oregano, vinegar, your aromat bouquet and top up with veggie stock.
7. Bring to a simmer and lower to a very low heat.
8. Cook covered for 1 hour.
9. Drain the hominy corn and add to the pot with the pork and cook for 30 minutes more.
10. Check for seasoning.

Plate a good amount of the pork , corn and the delicious broth and add all your toppings! You can even fry some corn tortillas with your Pozole!

Enjoy!

#winterwarmers #soup #pork #chiles

Step by step cooking video  

El Cielo Recipe: Chipotle Mayo is the perfect condiment to elevate any Mexican dish, sandwiches, tacos, burritos, salads, dips, and more. It's creamy texture and smoky flavour add a delightful kick to your favorite foods.

To make homemade Chipotle Mayo, you'll need just a few ingredients and minimal prep time.

Once your Chipotle Mayo is ready, use it as a spread, dip, or topping to enhance your favorite dishes. Whether you're grilling up tacos for Taco Tuesday or enjoying a classic BLT sandwich, BBQ, this homemade condiment is sure to impress.

Try making your own Chipotle Mayo today and add a burst of flavor to your meals!

SERVES: 4

COOKING TIME: 5 mins

INGREDIENTS:

El Cielo Chipotle Mayo Cooking Ingredient:

• 3 Tbsp  Ki Gourmet - La Adelita Chipotle Chili Salsa 380g
• 3 Tsp El Cielo - 3Chiles Red Salsa 150ml

Pantry Ingredients:

• 1/2 cup mayonnaise
• Pinch of salt if desired

COOKING INSTRUCTIONS

1. Add all of the ingredients to a food processor or blender.
2. Process until smooth.
3. Taste and adjust to your personal preferences.

Replace your mayo with this mixture and enjoy each bite. 

STEP BY STEP - CHIPOTLE MAYO - VIDEO INSTRUCTIONS  

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El Cielo Recipe: Our Al Pastor Chipotle Chicken Recipe is easy to follow. It captures the richness of flavours reminiscent of the Al Pastor Mexico City street food experience.

Experience the bold flavours of our Al Pastor Chipotle Chicken Recipe, where succulent chicken meets the smoky essence of chipotle peppers.

Try it yourself!

SERVES: 4

COOKING TIME: 90 mins

INGREDIENTS:

Included in El Cielo Cooking Kit: Al Pastor Chipotle Style Marinade Kit

• 1 x El Cielo Chipotle pepper in adobo sauce 
• 1 x El Cielo Dried Mexican Oregano 
• 1 x El Cielo Guajillo dried chillis 
• 1 x El Cielo Ancho dried chillis
• 1 x La Anita - Achiote Paste Condiment

We recommend adding:

• 1 x El Cielo Pineapple and Habanero Fiesta Sauce
• 1 x Tortillas - Home Style White Corn 14cm 10Pack

Ingredients for Marinade:

• 4 Guajillo chiles, de-stemmed and deseeded
• 2 Ancho chiles, de-stemmed and deseeded (pour boiling water over the chiles to soften)
• 1 tsp dried Mexican oregano
• 2 chipotle peppers in adobo
• 2 tbsp achiote paste
• 1 tsp salt
• 1 tsp cumin
• 6 garlic cloves
• 1 small brown onion, quartered
• 2 tbsp apple cider vinegar

Instructions for marinade:

Marinade time: 4 hours

1. Add the softened chiles, garlic, oregano, chipotle peppers, achiote paste, onion, apple cider vinegar, cumin, and salt to a blender or food processor.
2. Add some of the water used to soak the chiles and blend until smooth.
3. Pour the marinade over 1 kg of chicken thighs or breasts and let marinate for at least 4 hours, preferably overnight.

Cooking the Chicken:

1. Preheat your oven to 200°C with the broiler on.
2. Line a baking sheet with foil. Remove the chicken from the marinade and place on the sheet.
3. Cook until fully done and charred, either by baking, skewering and cooking upright, or grilling on a barbecue.
4. Once the chicken is cooked through and charred, remove it from the heat and let it rest before slicing.

Pico de Gallo Ingredients:

• 3 large tomatoes
• 1/3 cup cilantro (coriander) leaves, roughly chopped
• 1/4 cup finely chopped white onion
• 1½ tbsp finely chopped jalapeño or serrano chili (adjust to taste)
• 1–2 tbsp lime juice (adjust to taste)
• ½ tsp salt

Instructions:

1. Cut the tomatoes in half and scoop out the seeds and watery centers. Dice into 1 cm pieces.
2. Combine the diced tomatoes, cilantro, onion, jalapeño, lime juice, and salt.
3. Let sit for 5 to 20 minutes before serving. This can be made up to 1 day ahead; leave out the lime juice and salt until just before serving.

Taco Assembly:

1. Start with a warm tortilla.
2. Add slices of the juicy charred chicken.
3. Top with Pico de Gallo.
4. Finish with a drizzle of El Cielo Pineapple and Habanero Fiesta Sauce

El Cielo Al Pastor Cooking Ingredients: El Cielo Al Pastor Cooking Kit 

El Cielo Recipe: Turn your taste buds on with these mouthwatering Pork Tostadas topped with Pineapple Fiesta Sauce!

Indulge in the flavours of authentic tostadas al pastor, made easy and perfect for sharing with friends and family.

Try our Pork Tostadas with Pineapple Fiesta Sauce, and let us know your thoughts!

El Chielo Recipe

SERVES: 4

INGREDIENTS:

El Cielo Cooking Ingredients 

• ½ cup   Ki Gourmet - La Adelita Chipotle Chili Salsa 
• 1/3 Cup El Cielo - 3Chiles Red Salsa 
• 2 Tsp La Anita - Achiote Paste Condiment
• 1 Tsp El Cielo - Mexican Oregano Dried 
• Drops of El Cielo - Pineapple Fiesta Sauce

 Fresh Ingredients:

• 1 ½ kg boneless pork loin
• 1 small onion, chopped
• 1 small orange, juiced
• 2 large garlic clove

Pantry Ingredients:

• 1 Can pineapple chunks in juice
• 2 Tbsp apple cider vinegar
• 1 Tsp salt
• 1 Tsp ground cumin
• 1 Cup chicken or vegetable broth
• 10 Corn tortillas
• Olive oil to spray the tortillas

Toppings:

• Fresh cilantro
• El Cielo - Pineapple Fiesta Sauce
• Lime wedges

COOKING INSTRUCTIONS

1. Shredded the Pork
2. Add onion, garlic, orange juice, vinegar, salt, achiote, cumin, oregano and  broth to the blender and blend it all for 2 minutes or until smooth.
3. Place pork loin in a large bowl and add the marinate with the chipotle chilli pepper sauce and the 3 chiles red salsa mix everything, cover, and refrigerate for at least 30 mins.
4. Place the marinated pork in a pressure cooker.
5. And cook for 2 hours, or until the pork fall-apart tender.
6. Remove the pork and let cool for 15 minutes. until cool enough to handle. Shred the meat by hand or with a fork and place in a bowl.

Tostadas

1. Preheat oven to 200 c degrees
2. Spray the tortillas with olive oil.
3. Lay out the tortillas on two cookie sheets, and place them in the oven for 8 mins or until crisp.
4. Spoon the pork meat on the tostadas. Top with the tortillas pineapple, cilantro, lime juice and with our delicious Pineapple fiesta chilli sauce 

Recipe created by Chef Aly Utrera from @biglatinflavours Follow her for more recipe ideas and delicious latin dishes! THANK YOU CHEF!!! 👩‍🍳❤️🌶

Step by step Pork Tostadas with Pineapple sauce- Video Instructions