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First try: Tacos Al Pastor

Timvanee
Timvanee Posts: 43
in Pork

Tried out a new recipe today despite the cold temperatures outside: Tacos Al Pastor. Given my proximity to mexican stores, I was able to get all the ingredients pretty easily. Let me know what you think!

1) Got 1 pound of porkloin and pounded out thinly

2) Created a "adobo" of different mexican peppers (Ancho, Guajillo, Chipotle), spices, vinegar and rubbed the meat, let it rest for 4 hours

3) Fired up the BGE to about 500 degrees, direct, no plate setter

4) Grilled the thin cutlets of meat for about 10 minutes, flipping after 7 minutes

5) Dressed fresh corn tortiallas with meat, crema, salsa verde, lime and cilantro

 

The tacos came out great! Awesome flavor that rivals that of a taqueria!

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Comments

  • SaturdayFatterday
    SaturdayFatterday Posts: 468
    That looks amazing.  Al pastor is my all-time favorite taco.

    [Northern] Virginia is for [meat] lovers.
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  • henapple
    henapple Posts: 16,025
    How hot were they?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • caliking
    caliking Posts: 18,896
    Oh man, i could so go for a plate of those. They look great!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Mickey
    Mickey Posts: 19,695
    Where do you live? How close is that to me?
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • Griffin
    Griffin Posts: 8,200
    They look really tasty. Got any more details on that adobo you made? Like that you used crema and not sour cream. More authentic, IMHO.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Mickey
    Mickey Posts: 19,695
    I like that you cooked your tortilla, people forget that and makes all the deference.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 

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  • GATraveller
    GATraveller Posts: 8,207
    That looks AMAZING.  I had Tacos al Pastor at a local restaurant last Friday night and they were a total disappointment.  Looks like I'm gonna copy this and have them at home from now on.  Thanks!!

    "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                  -Umberto Eco

    2 Large
    Peachtree Corners, GA
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  • SoCal_Griller
    SoCal_Griller Posts: 516
    Agree, Tacos Al Pastor are the best.  Throw a little pineapple on there as well and it over the moon.
    Simi Valley, California
    LBGE, PBC, Annova, SMOBot
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  • Timvanee
    Timvanee Posts: 43
    Thanks all!

    Henapple: They were medium hot I would say, but the crema (or sour cream) is a good cooling factor indeed
    Mickey: Philadelphia area! Always welcome for some tacos! I "roasted" the tacos on the open flame of my gas range

    Made some more this evening (did not finish everything yesterday) and they were even better.. Kept them in the marinade overnight which added better flavor.

    As far as the adobo goes, this is what goes into it:
    - 2 dried Anchos
    - 2 dried Guajillos
    - 1 Chipotle pepper in adobo sauce
    - 2 teaspoons of adobo sauce itself
    - 1/4 cup white vinegar
    - 1 teaspoon cumin
    - 1 teaspoon oregano
    - 1 teaspoon chili powder
    - 2 tablespoons oil
    - chicken stock

    What you do is the following: 
    1) Bring the chicken stock to a boil and put in the dried peppers (I removed some seeds inside first)
    2) Put oil in a skillet, add cumin, oregano and chili powder
    3) Put in the Chipotle pepper and adobo sauce, cook for a couple minutes
    4) Put the mix in a blender, add in the peppers and some of the chicken stock the peppers sat in (about 1/2 cup)
    5) Blend, put over the meat, let sit for 4-36 hours

    Let me know how it comes out when you try this out.


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  • blukat
    blukat Posts: 354
    These look awesome, have to try this!
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  • chashans
    chashans Posts: 418
    That looks wonderful! Nicely illustrated with clear instructions. Great photos! Are those flour or corn tortillias?
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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  • chashans
    chashans Posts: 418
    chashans said:
    That looks wonderful! Nicely illustrated with clear instructions. Great photos! Are those flour or corn tortillias?
    Opps...I see it now. Corn tortillas.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

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