It is a good idea to cook a pound of meat 3 to 4 times in order to avoid overcrowding. When the pan is dry, tip it over with 1 Tablespoon of oil. Stir in a wok or large heavy skillet over high heat for 3 minutes to ensure that the ingredients are well-balanced. You will have more control over your taco cook and achieve taco perfection if you use a high-accuracy thermometer such as the ThermaQ Blue. Cook the pork for 20 minutes on the grill, then turn it out.Ĭooking al pastor loaf to 180-190F (82-88C) ensures that taco meat is both tender and delicious. Place the pork in the refrigerator for at least 30 minutes or until it is completely coated. To soften guajillo peppers, soak them in hot water for 15 minutes.Īfter soften them, remove the stem and turn them upside down 80-90% of the softened pieces should fall out. Rather than a whole pineapple, I prefer to roast canned chunks of pineapple. Traditionally, canned pineapple is served with roasted pineapple slices that have been cut from the top of the vertical spit. The best quality chile is available online at prices much lower than at a good Mexican grocery store, so it’s the best way to get it. This recipe is simple and delicious, and it is very close to what we would find on the street. You can’t 100% replicate a flame-powered vertical spit at home because you won’t have it. Slow-roasted pork is served with anal pastor, which is a Mexican dish that has been slow-roasted on a vertical spit. With just a few simple steps, you’ll be able to make your own al pastor in the oven, without the hassle of a spit. This oven-baked al pastor recipe is surprisingly simple and uses common ingredients to create a delicious, savory meal that your whole family will love. While it is usually cooked on a spit, there is an easier way to make it at home: in the oven. It is usually served in tacos but can also be enjoyed in burritos, quesadillas, and even over rice. Serve the tacos with chopped cilantro, onion, and the limes.Al pastor is a tasty and flavorful Mexican dish that is traditionally made with pork, marinated and slow-cooked on a spit. 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).
Without a rotisserie, our only choice is to cut the pork in small bits so that it can be eaten easily in a taco. The meat would be rotated constantly as the cook cuts very small slices of meat and pineapple to be served in a taco. 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. 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. After the paste cools down, apply the paste to the meat putting one stack on top of the other.Īt a real taqueria they would form a top that eventually goes into the rotisserie. Making sure that it won't burn, so mix it often. Avoid touching the chiles and vinegar with your bare hands if possible.īoil the ingredients from the above step in the vinegar until it makes a heavy paste. The following is the recipe for the marinade: Take the seeds out of the chiles, cut them in little pieces and mash them together in a molcajete or food processor with the garlic, cloves, and cumin. Normally each stack would rest on top of each other while marinating and cooking. Cut the pork meat in thin stacks or slices if necessary.
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