- 2 lbs ground pork shoulder (alternatives include: beef or plant based meat)
- 3 oz EL MATADOR ADOBO Rub
instructions
In a large bowl, use your hands to mix the ground pork (or beef), with EL MATADOR ADOBO Rub.
To cook, fry the chorizo in a large skillet over medium heat. Break up the sausage with a spatula or fork as you go so that the finished product is loose and not chunky. Drain off any excess fat.
Use immediately in your favorite recipe calling for Mexican chorizo or refrigerate or freeze the sausage in an airtight container for later use. Serve and enjoy.
- 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
In a large skillet, bring olive oil and brown onions to high heat, add the chicken tenderloins and a EL MATADOR CHICKEN FAJITA SEASONING once chicken is cooked through taste and add more seasoning and sliced bell peppers until softened. Serve with warm tortillas.
- 1 lb pork shoulder
- 1 lb pork loin*
- 1 large white onion
- 3 slices of pineapple
- Cilantro
- Limes
- Hot sauce
- Diced onion
- 20 tortillas (corn or flour)
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.
Grill each of the slices of meat to direct heat along with the pineapple slices until the meat is fully cooked and pineapple had browned. Serving / Garnish: chopped / sliced all meat in small pieces, pineapple cut in small cubes and mix with the meat. Place meat and pineapple in top a warmed tortilla and add garnish to taste: cilantro, onion, more pineapple, hot sauce