Tacos Al Pastor

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Tacos Al Pastor Ingredients

FOR THE ADOBO	5 Cloves
10 Pasilla peppers	Salt to taste
10 Guajillo peppers	FOR THE MEAT
1/2 Garlic head; pealed	2 lb Pork; any cut, just make
1/4 l White vinegar; (1 cup?)	1 lg Onion; finelly chopped
1/4 tb (ground?) cumin	1/2 c Pineapple chunks; (or juice)

Instructions for Tacos Al Pastor

Judy et al., heres the translation of the original Spanish recipe I have for Tacos Al Pastor...This recipe assumes you dont have a "trompo", so it is not the real deal, but as close as one can get. Preparation: 1. Clean the peppers and simmer them in the vinegar until they are soft. Add remaining ingredients and puree. If it is too thick, add some more vinegar. 2. Return to stove and bring to a boil, stirring continuosly so as not to burn it. When it reaches boiling point, remove from heat and allow to cool. 3. Spread adobo over each of the pork slices, layering the pieces on top of each other forming a neat pile. Cover and let sit for at least 5 hours in refrigerator. 4. Add a little bit of oil to a hot pan/skillet, and sear each piece of meat on both sides. When done searing all the meat, chop it into small (1/8") pieces and return to skillet, this time adding the onion and the pineapple pieces or juice. Let it simmer for a couple of minutes, the wonderful smell will let you know when it is done! Goes great with home-made corn tortillas. Posted to CHILE-HEADS DIGEST V4 #241 by "Luis K. Ayala" on Dec 18, 1997

Main Ingredient: Cuisine: Uncategorized

Ingredient Insight - look inside this recipe

Cloves

Cumin

Garlic

Onion

Pineapple

Pork

Salt

White Vinegar

for flavor and categorization

TACOS AL PASTOR The cooking method is the most important to prepare the real tacos al pastor. With ADOBO OVEN. A revolutionary oven that allows its user to cook the meat of the “pastor tacos” while displaying the process inside any restaurant. This allows the restaurant patrons to experience the feeling of eating in a real Mexican “taquería”. We realized that Mexican restaurants in the US lack the original “trompo de pastor” (traditional display pastor ovens), and we quickly learned that the reason for this is because traditional pastor ovens do not conform to the regulations imposed by the Health Department. A closer look at the issue revealed that with a conventional pastor oven, the rack of meat is slowly cooked from the outside, leaving a percentage of the meat in the inside at risk for bacteria reproduction. ADOBO OVEN prevents this vulnerability by cooking the meat in a revolutionary way. Along with the burners on the outside, it also has an inside heating mechanism that cooks the meat from its core, thus allowing the whole rack of meat to reach the adequate temperature. ADOBO OVEN meets all of the requirements of the US Health Department and its revolutionary technology assures that the meat will always be safe and healthy. Clients will enjoy the show of watching the “taquero” prepare tacos by cutting thin slices from the rack of pastor meat and placing them in a small corn tortilla along with onion, cilantro and the traditional small chunk of pineapple. I can give you the recipe for the tacos al pastor. For more information visit us at www.adobooven.com Best regards, Juan Antonio Rodriguez Adobo Oven. 210-827-1757