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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-19-2019, 11:56 PM | #1 |
Babbling Farker
Join Date: 04-05-12
Location: Escondido, CA
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Tacos al pastor
I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico. With the “I Love Big Butts” Throwdown going on I finally decided to try my hand at making some. Forgive me as this is a long one.
I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don't have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
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Primo Oval XL, 60" Members Mark Gasser, Red Weber 22.5" Limited, Jumbo Joe and Akorn Jr. |
3 members found this post helpful. |
Thanks from: ---> | Ag76, bbqwizard, Big George's BBQ, BillN, bowhnter, bschoen, CircleW, cowgirl, D&D BBQ, DanB, EatonHoggBBQ, HogGrog, jermoQ, Joshw, Kanco Connection, KClandcruiser, KevinJ, legendaryhog, LordRiffenstein, Moose, mwmac, oifmarine2003, PaSmoker, Pierdog, robert-r, rocky2298, Ron_L, Servo, ShadowDriver, SOSM, Speeed, ssv3, sudsandswine, thirdeye, tom b, zippy12 |
05-20-2019, 06:21 AM | #4 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Amazing cook and great pictures!
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20x40" Nette Lette offset - BBQ PitBox RF vault - Yoder YS640 Comp Cart - BBQ mates SM grill - Weber OTG 22.5" - Weber GA - 13" mini kamado - wood fired oven |
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05-20-2019, 08:03 AM | #9 |
Full Fledged Farker
Join Date: 03-31-19
Location: Fort Lauderdale
Name/Nickname : Cole
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Very Nice! I would be all over that!
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[FONT="Arial Black"][COLOR="Navy"]Capt. Cole [/COLOR][/FONT] Old Country Pecos Stick Burner / Weber One Touch Platinum / Camp Chef Flat Top 600 / Caja China (Pig Box) / Weber Spirit Gasser / Weber Q 1200 Tailgator / Ooni Pro Pizza Slayer / Vision Kamado Pro |
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05-20-2019, 08:50 AM | #11 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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YUM I want some of that
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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05-20-2019, 09:32 AM | #12 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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05-20-2019, 11:53 AM | #14 |
somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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That looks crazy good DH
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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Tags |
Al Pastor, DerHusker, mexican, pork butt, tacos |
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