BEST AUTHENTIC HOMEMADE TACOS AL PASTOR
As a Mexican living abroad, it is not easy for me to satisfy the craving for eating really good Tacos al Pastor or Tacos de Trompo, as we call them in my hometown. Something happens inside taco trucks or Mexican-style restaurants outside of México that cannot explain in this short space, but you can see that there is a Mexican-looking guy cooking in the kitchen but the food doesn’t taste anything like the real thing.
I know they are focusing their business to the local clientele’s palate but please, why change the flavors 180 degrees? That is why I am always looking for ways to recreate those flavors at home as much as possible and this recipe is one of them.
Photo courtesy of Mexico Alternativo
Tacos al pastor are cooked on a vertical spit, the meat is stacked in the shape of an inverted top. Over the years, I tried different methods to mimic the tacos as they are sold in Mexico. One method was stacking the meat and bake it in the oven, it just doesn’t work, the result was soft meat and not the crispier texture of the vertical pit, then the classic skillet versions where the meat sticks a little bit to the pan, the kabob style got better results than the previous cooking methods until one day I happen to visit blogger Kalofas and saw his Gyro recipe. Using a rotisserie to make it. Bingo!
I had found what I needed, a vertical rotisserie oven small enough to place on your countertop. And after doing some shopping via eBay and 26 dollars, including shipping and handling, I am the proud owner of a Carousel Rotisserie. For me, this is the only way to cook tacos al pastor and also Tacos Arabes, Gyros, Chicken Shawarma, and a whole chicken, too. You can buy a newer version of this
- This is my old Rotisserie but you can buy the new version of the Vertical Rotisserie.
- This adobo sauce is great with the pork meat for your tacos, choose your own cooking method as shown below.
- 1 oz. guajillo peppers cleaned and seed removed (About 4 peppers)
- 1 oz. achiote paste
- ¼ cup pineapple juice (you could use the juices from the sliced pineapple can)
- ¼ cup white vinegar
- 3 garlic cloves
- 1 tsp. Mexican oregano
- 1/2 tsp. ground cumin
- ¼ tsp. ground black pepper
- 2 cloves
- 1 ¼ tsp. salt
FOR THE TACOS
- 2 Lbs. pork butt (Shoulder) cut in 1/3 inch steaks
- Salt and pepper to season the meat
- 1 medium size white onion cut in slices
- 1 can of pineapple rings
- 1 medium size bunch of cilantro, washed and finely chopped
- 1 medium size onion finely chopped
- Corn tortillas
- A good spicy salsa of your choice
Amazon.com Widgets INSTRUCTIONS:
Now for the cooking process: