![]() ![]() Start by slicing a pineapple into 1/2″ thick circles. TIP: Cool off the marinade to room temperature so it doesn’t cook the meat prematurely. Strain, and then add the sauce back in with the citrus juice and spices. Pack the chiles, onions, and garlic in the blender and blend until smooth. TIP: Heating the whole cumin and oregano seeds for a minute in a hot skillet will bring out the aromatics in each and increase the flavor.Ĭombine the citrus juices (pineapple and orange) with the seasonings, some apple cider vinegar for balance, and the spices – including the Mesquite Seasoning with the ancho powder from our website if you have any – and set it aside. While the water boils, get whole cumin, whole oregano and cinnamon sticks. TIP: Removing the seeds from the chiles before boiling makes the sauce easier to strain later.īoil for about 10 minutes or until those chiles are really plump. I am going to rehydrate these by boiling them for a while in a large pot of water with two onions and two of the biggest garlic cloves I can find. Start by gathering dried cascabel, guajillo and New Mexico chiles. I love the flavor of traditional dried chiles, and we get to use them for this marinade. You can also ask your butcher to do this or purchase pork steaks. ![]() TIP: Taking the time to separate the muscles before slicing will increase the tenderness of the finished pork. If the shoulder bone is still inside just slice the bone off the meat and slice the remaining meat into 1/2 inch slices. The pork butt we are using is sliced into 1/2 inch slices and marinated for 12 hours so whatever you don’t fit on the spit can be grilled and served with the rest. Pork butt marinated in a rich red chile based sauce is stacked up on the spit and roasted low and slow until it’s tender and crispy. TIP: If the spit comes with two different size stakes, make sure the one you use can fit under the lid of your grill or smoker. The trompo slowly spins and restaurants cut the meat off of the spit as customers order it, ensuring everyone gets the crispy, caramelized edges. Tacos al Pastor is traditionally made on a ‘trompo” – a large vertical roasting spit that can sometimes hold up to 200 lbs. It’s so delicious that your neighbors are going to come knock on the door and ask what that good smell is, so make extra. Schwarma is a delicious street food, and tacos al pastor was born of the same cooking methods, but with Mexican chiles and spices for flavor. Vertical roasting was brought to Mexico by Lebanese immigrants. But, the skewer does make for good presentation and easy basting while grilling. The one I’m using you can get herefrom Amazon, but don’t worry – you can also throw the pork directly on the grill. To make these right, you’re going to need a vertical spit. We are fixin’ to have a fiesta today, because I am going to teach you how to make the most tender, juicy, authentic tacos al pastor you can ever imagine. Y’all know how much I love good street food. Howdy, everyone and thanks for joining me in the backyard today. ![]()
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