Images/2013/6/12/RU185604.jpg.rendition.largest.jpg' alt='Taco Al Pastor Rotisserie' title='Taco Al Pastor Rotisserie' />Tacos al Pastor recipe Epicurious. This was fabulous Two small deviations 1 I used a pork shoulder, left it whole, and put it into the slow cooker for 6 hours on low then shredded it for serving. I grilled the pineapple rounds and left them for serving on the side as were not fans of pineapple in food, but love it alongside of it. My sisters and brother in law came over for leftovers, one took a bite and thrillingly exclaimed that Id made Mexican street tacos AAwesome. My husband is Mexican and he loved it. Definitely pretty tasty the marinade is excellent omitted pineapple and subbed lime and sugar as suggested by other reviewers, and I loved the grilled pineapple pairing, although my husband found it a bit strange. However, the pork loin made for a pretty dry taco filling next time Ill try using pork shoulder for a higher fat content and more flavor. A creamy addition like guacamole or sour cream would be a good addition as well. L/xwVS5q7nWvvoXHZdSMksw3pB.jpeg' alt='Taco Al Pastor San Jose' title='Taco Al Pastor San Jose' />Taco Al Pastor MarinadeAlso, for reference it takes 1. And fry pork in cast iron skillet at high temp until it browns nicely. Also cook the leftover marinade, mix with onions and jalapeos and cabbage, and use as a salsa for the dish. It was awesome. Fabulous recipe. I was able to find some dried Guajillo peppers and someone suggested warming them in a super hot skillet for 3. These pineapple and pork tacos are the original fusion food a cross between Middle Eastern shawarma and the guajillorubbed grilled pork. Realdeal tacos al pastor are made by cooking stacked, marinated pork shoulder slices in front of a vertical rotisserie. Heres how to get the same slowcooked. Al Pastor is a ModernMexican Eatery located in Eagleview Town Center in Exton, PA. New Line Model Double Griddle Deluxe. The Green Machine 2. The Silver Bullet with Sink. I see why. It enhanced the fruity flavor they have. The second time we made the tacos we substituted pork tenderloin, which was nice, and we added guacamole and mango to the table, which were good with the tacos too. Now that we have made this a few times now, the one thing we changed was the salsa. We did this. 1. 2 oz black plum tomatoes. Vidalllia onion. 14 fresh cilantro. Guajillo chile sauce we made some and we used store bought both were good. We gave it a few pulses in the food processor and it provided us with fruity, moderately spicy, and very smoky salsa. Liked it far better than the recipe provided with the tacos. Ive lived in Mexico for extended periods, and this recipe is as close to real tacos Ive found. I use it all the time. I did follow other suggestions and left the pineapple out of the marinade. I also usually double the marinade and reserve half as a salsa as well as cooking downsanitizing the leftovers of the marinade. I make a tableful of salsas, and this one is always gone. Delicious I would give it an even higher rating if I could My husband and BFF were blown away with the dish Were lucky to have a Mexican market nearby so it was very easy to find all the ingredients. My husband mentioned several times that my rendition was superior to those he had had in restaurants. I ground the chilis in a spice grinder and then gave everything a good blend in my Ninja. Question though what is a large onion or small chipotle. Extract measurement would really help it makes it so much easier to reproduce. I made it Tex Med by serving it with middle eastern Green Sauce greek yougurt with cilantro, jalapeno, and lime and home made hummusThen added salsa, sliced jalapenos, cilantro, and a squeeze of lime. Excellent I first had Tacos al Pastor at Big Star in Chicago. The impression I had was wonderful, and Ive been looking for a way to replicate this. I had to modify the recipe because my family prepared it in the winter. Instead of cooking in a smoker, we cooked a cut of pork in a Crockpot for several hours until the meat would shred with a fork. The blend we made was similar, and we put a portion of the pineapple marinade in the pot with the meat for the last hour of cooking to create a better sauce. Tacos al pastorde adobada shepherd style are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical. The Mexican Taco Provides, a great mobile taco cart catering service in Orange County, Los Angeles and San Diego California. We specialize in Authentic Taco Catering. ABOUT. El Pastr is a taqueria, serving tacos with tortillas made from scratch in house every day. From the Hart Brothers and Crispin Somerville, the name is taken. I followed the recipe more or less as written, using pork loin thinly sliced on the diagonal to get more meat surface per slice. I marinated overnight, and did see a bit of the mushiness problem others have noted. Next time, i think Ill try adding a bit of acid lime juice or vinegar and sugar rather than pineapple in the marinade and use a pork butt. Taco Al Pastor RecetaThe salsa recipe linked to in the recipe is excellent, although the dried chiles only need to be softened in hot water for about 2. LOVE IT AND AS WELL ALL MY CUSTOMER AT RUFF NEK TAKOS IN SAN ANGELO TX. THANKS I USE IT ALL THE TIME. AS WELL I USE IT ON BEEF IT IS REALLY GOOD YALL SHOULD TRY IT WITH THE BEEFI suppose shepherds eat pork too, but generally Al Pastor would refer to something made from sheep or goats. After trying this recipe and many other like it in the past couple years, I decided to try something different. Taking a clue from Americas Test Kitchen St. Louis BBQ pork steak recipe http www. I didnt marinade at all, but rather I simply salt and peppered a couple pork steaks, grilled until browned and then slipped them into a pan with the Al Pastor marinade, covered with aluminum foil, and set on a cool side of the grill to braise for 1. This was definitely my most successful Al Pastor recipe yet. I dont think much is gained by grilling pineapple. I made this with the little plastic cups of pineapple and it worked out well. I suppose Id use fresh pineapple for a party just for presentation. Why kosher salt This is one of the dumbest thing to mention. I guess, kosher is the authentic ingredient whenn cooking a mexican dish, especially one including porkDuh I love the marinade, but I have a simple twist on this recipe that I think takes it to the next level. My wife and I made this using a pork butt roast, I think around 2 3 pounds, instead of pork loin. Rather than grilling it, we prepared the meat by pan searing the roast on all sides and then tossing in a crock pot on high heat for a little over 2 hours on high heat. These were hands down the best tacos, if not best home cooked meal Ive ever had. Going to make these for the mother in law next weekendThis recipe was a. The yield is much. My butcher sliced. Baby Bok Choy Stir Fry on this page. I. had sliced with a. If you dont. have access to a. After the pork went. I put. the left behind. I tossed. them all in the hot. Since I had omitted. I would recommend it by cooking the marinade for 5 min or so at boiling. This destroys SOME, not all, of the enzymes that break down the pork. You will be happy that you did Very good recipe. I tweaked it so you can use pork loin chops for easier prep for a small group were just two. I also made my own version of chipotle salsa which was easier. I always have trouble finding exotic chiles in my neighborhood. Enjoy http www. Delicious Took the. During. winter, we also make. Delicious Agree with other reviewers that it is better to drop the pineapple from the marinade. Instead I added a pinch of sugar to help replace the sweetness of the fruit. Also, good balance of acid with the sweet smokiness of chipotle is key, and since different brands can be more or less concentrated, taste adjust the marinade Final tip if youre short on marinating time, slice the pork very thinly and marinate at room temperature for at least 3. In the meantime, brown the pineapple in a pan and then saute the pork in the same pan. Its still yummy I made the recipe, switching out only the fresh pineapple with canned to avoid the mushiness that some of the reviews complained about. I marinated it overnight and had very little mushiness around the edges. The flavor was good the grilled pineapples definitely brought it up another notch. BTW, guajillo powder is just plain red chili powder. Austin is the first place I have had this dish. Many restaurants in town are famous for it. I should have known when I smelled the marinade that this wouldnt work. There is absolutely no depth to the flavor, and thats exactly what pork requires. This was terrible. I only took one bite. I braised the pork in the marinade, in the oven. It was amazing, not too sweet at all. I served grilled pineapple, cilantro and fresh lime all on the side. I will be making this again. Leftovers made awsome migas for breakfast. I didnt have guajillo powder so I added some of the dried peppers straight to the blender. Also make sure you have enough heat, it goes great with the pineapple and pork.