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Tacos al Pastor

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All over the map
All over the map Posts: 28
edited November -1 in EggHead Forum
I know there are a few of you following along on how to do this. I just found this cool video talking about how it's really done. It's a government food safety video.


http://www.cfsan.fda.gov/~retrsk4/MaricopaCounty-tacos.html
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  • Wasted Words
    Wasted Words Posts: 161
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    That's the ticket! A little bit different process than I thought. Did you pre-slice the pork on your last attempt. I'm thinking that you could make a spit and put it on a lowered grid. However, not sure how to keep it rotating. Thanks for the post on this. :)
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  • All over the map
    All over the map Posts: 28
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    I'm planning to marinade the pork which is about 1/4 inch slices for two days and then grill normally as if they were steaks. When I'm ready to make the tacos, I'll cut them up and fry them until crispy in a skillet. I don't think the slow cooking will really add anything. I found another video that shows how thin the slices really are: http://www.youtube.com/watch?v=ukFuYWiBwyI&feature=related

    I made the marinade last night. If it's any good, I'll post what I did!
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