re: What Food Dish Do You Think You're The GOAT At Making?

quote:

---

Care to share recipe? My favorite taco and want to learn a good one

---

Here ya go..
Tacos Alpastor

2 cups pineapple juice
1/2 cup olive oil
3 ounces achiote paste (you can get this in any Latin market. I've also seen it in Walmart of all places)
8 chipotles in adobo sauce plus 2 tbsp of the sauce.
1/2 tsp salt
3/4  tsp cinnamon 
3/4 tsp ground cloves 
1 tblsp oregano 
1 tblsp cumin 
1 tblsp chipotle chili powder 
1 tblsp garlic powder 
3/4 cup white vinegar 

I use an immersion blender to really puree this marinade.

I think this is enough for 3-4 lbs of pork steaks or country spare ribs or whatever but maybe not. If it doesn't seem like enough, mix a little more. Just make sure it's sliced thin. That's why I usually just buy the pork steaks, they're sliced thin. The average thickness of a pork steak works well. Or you can buy a butt and slice it up yourself, whatever you want. Before I marinade though, I do trim away excess fat.

Anyway, cut around the bones. The pieces might end up a little small but no matter. You just don't want them so small, they slip through the grill grate.

Marinate the pork over night. I grill it over gas. Charcoal is a big pain in the arse just to grill something like this. Don't shake off the marinade when you grill it. Give it time. Despite how wet it is, it will char. And speaking of charring, you want just enough but not too much. You'll know when to pull it.

I love this. I've played around with lots of recipes and this is what I've settled on. Also, DO NOT skip the cinnamon and cloves. The proportions are perfect and the flavor is just right there.

Of course after you're finished grilling, just dice it up.