While walking through Academy I did what any good egghead would do and strolled through the BBQ / Grill isle and when I stumbled upon this turkey fryer stand and thought about making it into a spit on the egg.
So we decided to make some Tacos al pastor. I used bits and pieces from a few recipes out there and made one of my own. First off was to find some pork to use, after looking at the butts I decided that a pork loin should be easier to freeze for a little bit and slice.
Out came the electric knife and make some slices around ½'" thick
Then I put the slice in-between a cut ziplock bag
and pounded it expanding the size to help with stacking it on the spit.
Once all the slices were pounded out to about the same size it was time to make the marinade.
I put two Guajillo and two pasilla chiles seeded and stemmed in a pan and dry pan and toasted them till the kitchen smelled like chiles.
Then added the entire bag of achiote powder (I couldn't find paste like most recipes call for) four chipotles in adobo, plus four tablespoons of the adobo, 1/4 cup vegetable oil, and 3/4 cup water in a blender with the chilies. Plus the juice that was left from one pineapple after I used my pineapple cutter.
Not the best picture but here are all the slices of pork getting happy for 24 hours.
Fast forward to the next day and it was time to roast some veggies for the two kinds of salsa and guacamole.
It was a beautiful afternoon and a great day to be out cooking on the BGEs.
Up next was making a batch of Masa tortillas
We found a oiled up ziplock split in half makes for a good way to make the tortilla in the press
Then onto the cast iron comal on the large egg.
After the tortillas were made it was time for the cooks to rehydrate.(I think the gnome was jealous)
After cutting a hole in a pie plate it was time to start stacking the pork.
With a hole just slightly off center the slices were shingled around the spit.
I used my CGS spider
and the grate from my small egg to get the spit setup right over the coals. Dome temp was just under 400°
Once the spit was on the egg it was back to the guacamole and salsas. First up was Rick Bayless Grilled Garlic and Orange Guacamole
I have made this a few times and usually get asked for the recipe, the orange is a unexpected hit. Segmenting can be a pain but as anything gets easier with practice.
Six of the roasted garlic cloves go in the mortar and pestle.
Then the roasted red onion and one roasted jalepeno.
Then two large avocados and a some salt and lime juice to taste. When that is mixed together gently stir in the orange segments and cover and chill in the fridge until dinner.
Put two grilled garlic cloves, one jalepeno, and the roasted tomatillos in the blender along with 1/4 of a white onion, six sprigs of cilantro, and 1/4 cup water. Season with salt after blending.
three garlic cloves
one can fire roasted tomatoes diced
1/4 cup cilantro
juice from one lime
salt to taste
Back to the al pastor!
Looking good a little over an hour on the egg.
At a hour and a half the backyard smelled so good.
Time to throw the pineapple on.
Then it was time to trim off the outer layer and get some bark on the inside
Everything is looking good!
Quick flip of the pineapple
We shaved it down one more time and then decided to bring it inside and wrap it in foil till it was almost time to eat.
The comal went back in the egg and was heating up while we waited for the guests to arrive. Then what slices weren't cut already were cubed up and tossed on the comal to crisp up and stay warm.
The spread of all the homemade goodies
The finished tacos with a little fresh white onion, cilantro sprigs, grilled pineapple, tomatillo salsa and just a dab of the roasted tomato salsa on a homemade corn tortilla.
You can't have a feast without dessert! Mexican Brownies with caramel and cinnamon topped with a scoop of vanilla ice-cream. Perfect end to a great meal with friends and family!