Tacos al Pastor2014-10-10
- Prep Time : 30m
- Cook Time : 30m
- Ready In : 7:000 h
Tacos al Pastor is perhaps the best tacos you could ever try. The problem is that good tacos are hard to find in the United States since the recipe is such a secret/has many variations.
In Mexico City there are taquerias dedicated mostly or even exclusively to tacos al Pastor. Tacos al Pastor are made from pork meat that has been marinated in a secret recipe and then cooked in a rotisserie with pineapple on top. The tacos should be very small (almost like 2 bites size) and garnished with cilantro (coriander), chopped onion and pineapple. – Shaodan
This recipe is taken from Tacos Al Pastor, which I found after craving tacos al pastor from when I lived in Mexico. This tacos are definitely better (In my opinion) than most of the tacos you can get here in the U.S.
I tried this recipe, after almost giving up since other recipes just didn’t quite had the flavor of original tacos al pastor.
I hope you enjoy this magnificent tacos, and if you like them, I have a recipe for my grandma’s tacos de Mixiote (Ram meat), but the ingredients are very hard to find if you don’t live close to the south border.
- 10 chiles Pasilla
- 10 chiles Guajillo
- 1/2 garlic bulb
- 1/4 litter White Vinegar
- 1/4 tsp. Cumin
- 5 cloves
- pineapple (fresh or canned)
- 2 lbs thin pork meat
- 1 onion
- Fresh cilantro (coriander)
- 1 Beer
- 2 Limes
Pre-cooking: * Cut the pork meat in thin steak or slices if necessary. Normally each steak would rest on top of each other while marinating and cooking.
The following is the recipe for the marinade, this is a lot so you won't have to make it very often. * Take the seeds out of the chiles, cut them in little pieces and mash them together with the garlic, cloves, and cumin, avoid touching the chiles and vinegar with your bare hands if possible. The vinegar and chiles can "cook" your hands, trust me. A food processor would help here. * Boil the ingredients from the above step in the vinegar until it makes some sort of a heavy paste. Making sure that it won't burn, so mix it often.
* Once fully cooked drink the beer while you let the marinade cool down. Apply the paste to the meat putting one steak on top of the other. At a real taqueria they would form a top that eventually goes into the rotisserie. Since we do not have the rotisserie you simply pile the meat together and store in the fridge for at least 6 hours or overnight. (Example of a "Trompo de Pastor" here)
Cooking: * In a taqueria they would roast the "top" of meat with pineapple on top of it so that the juice gives the meat some of its flavor. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco.
Chop the cilantro and onion. * Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. * Use a frying pan and cook the meat with small pieces of pineapple making sure the pork is fully cooked and just about to burn in some cases (well roasted).
Cut the limes in quarters. * Serve the tacos with chopped cilantro, onion, and the limes. Add your favorite hot sauce.
Tips: * Squeeze a lit bit of lime juice in the taco before you eat it and add habanero salsa. * If you only have large tortillas, cut them using a small plate of the size you want and a knife. * For microwave, add 15 seconds per tortilla and heat them between paper napkins.