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Name: Tacos Al Pastor
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt to taste; 2 lb Pork any cut; 10 Pasilla peppers; 10 Guajillo peppers; 5 Cloves; 1/2 head Garlic pealed; 1 lg Onion finely chopped; 1/4 tb ground cumin; 1/4 cup White vinegar (up to 1 cup); 1/2 c Pineapple chunks (or juice)

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Tacos Al Pastor

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

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"  <ayala@hayesassociates.com> on Dec 18, 1997

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excellent'e keep them recipes coming! CCheryl
CCheryl

Nutrition

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Serving Size: 1 Serving (1722g)
Recipe Makes: 1

Calories: 5853
Calories from Fat: 5132 (88%)

Amt Per Serving		% DV

	Total Fat 570.2g	760 %
	Saturated Fat 203.9g	1019 %
	Monounsaturated Fat 265.1g
	Polyunsanturated Fat 61.7g
Cholesterol 609.3mg		187 %
Sodium 4872.9mg		168 %
Potassium 4780.1mg		126 %
Total Carbohydrate 128.1g		38 %
	Dietary Fiber 41.2g	165 %
	Sugars, other 86.9g
Protein 73.8g		105 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5853

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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

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Tacos Al Pastor

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INGREDIENTS

INSTRUCTIONS

NOTES

Nutrition

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