Maybe you know and mebbe you don't. But I think Al Pastor ROCKS:coldone:.
Normally skewered on a vertical spit, family recipe'd marinated pork, and blazed by flame until crisp. You can recognize this by the pineapple and onion resting on top. Normally served with saute'd onions and a bit of white queso.
Let's discuss!
Heading down, so will be hunting them takos down and shooting them with my camera. Back in a flash (after the weekend).
I had a dish like this in Seattle a few years back. The Seattle Center has a summer time deal were hundreds of restaurants setup booth's to represent there foods they serve ( The bite of Seattle). It was a Lebanese booth and I believe lamb they cooked like this with pita bread. I would love to find it cooked in good tender pork with Mexican twist. Yummy :-) I am getting hungry now !
Kenny,
Just after I wrote the post I googled it and found many recipe's. I did a search a year ago because I wanted to set up a way of making my own when I come down and couldn't find any.
Kenny,
Just after I wrote the post I googled it and found many recipe's. I did a search a year ago because I wanted to set up a way of making my own when I come down and couldn't find any.
Rick
Cholla Bay
It looks like you can put your own little twists on the basic recipe,:chef: and make it to suit your own taste. As far as how the meat is cooked, that shouldn't be a problem.
Directions:
Since Most of us don’t have a rotisserie or spit, here’s another method to prepare tacos al pastor.
Marinate the pork in the vinegar for about 2 hours. Remove and drain well. Boil the guajillo, pasilla, and ancho chilis in about 3 cups of water until soft. Remove the veins and seeds. In a blender, combine the chilis, tomato, half the onion, garlic, cumin and cloves and blend until smooth. Add the pineapple juice and salt to taste. Heat one table spoon of the oil in a skillet over medium heat. Add the sauce, reduce heat, and simmer for about 5 minutes, stirring frequesntly. Remove from the heat and cool. Marinate the pork in the sauce for at least half an hour. Heat the other tablespoon of oil in the same skillet. Add the remaining chopped onion and cook until tender. Add the pork and cook until done. Slice the pork into smaller pieces if necesary. Warm up the tortillas and serve the meat on the tortillas taco-style.
Remember, it’s usually 2 stacked tortillas per taco as they are quite small. Serve with the lime wedges, cilantro, pineapple, and salsa to taste.
El Poblano, by the baseball stadium I saw the cook come out of the bathroom and not wash his hands, so that ended that pastor place, so now I go for pastor to the other el poblano on Simon Morua, caddy corner from the church, they dont have a bathroom, so if they went to the bathroom before they come to work and didn't wash they're hands, there is a chance it rubbed off on the other guys food and I dont have to worry about it.
We went to El Poblano last night and other than waaayyyyyy to much cilantro and not enough guacamole, they were delish! Next time it's hold the cilantro and bring on the guac..........
