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Tacos El Pastor - Making this dish for the first time at home
Posted on 9/22/19 at 11:22 am
Posted on 9/22/19 at 11:22 am
One of my favorite and iconic Mexican dishes, I got some un-used pork shoulder and wanted to give this a go at home.
Recipes are similar for the most part that I've found
Marinade that I know I can find my local Walmart (don't say shite, it's all I got in rural Arkansas
)
Adobo
oregano
Garlic cloves
Chili powder
cumin
salt
pepper
apple cider vinegar
pineapples & pineapple juice
brown sugar
My issue comes to the way to cook it - I don't have a rotisserie machine to make it the traditional way, but would it be possible to kabob the meat and stand it vertical in the oven? I don't want to slow cook it as I want a little char on it, but I'm open to suggestions from the TD chefs
Also I'm open to any suggestions on the recipe as well
Recipes are similar for the most part that I've found
Marinade that I know I can find my local Walmart (don't say shite, it's all I got in rural Arkansas
) Adobo
oregano
Garlic cloves
Chili powder
cumin
salt
pepper
apple cider vinegar
pineapples & pineapple juice
brown sugar
My issue comes to the way to cook it - I don't have a rotisserie machine to make it the traditional way, but would it be possible to kabob the meat and stand it vertical in the oven? I don't want to slow cook it as I want a little char on it, but I'm open to suggestions from the TD chefs
Also I'm open to any suggestions on the recipe as well
3
Posted on 9/22/19 at 11:32 am to Codythetiger
How is the meat cut? If you have thin slices then grill it hot & fast if you want char. Then chop it for tacos.
Posted on 9/22/19 at 11:36 am to BigDropper
I've thinly sliced it and was going to layer it on top of each other kabob style. Wasn't sure if that would work in the oven or not, I have a basic grill so I don't really have a way to use that, unless I turned it horizonal and rotated it manually
Posted on 9/22/19 at 12:07 pm to Codythetiger
Posted on 9/22/19 at 5:46 pm to Codythetiger
Add some achote paste for the pastor red coloring
I'd slice thin and grill hot, as the other poster said. Then chop to serve after you get a good char
I'd slice thin and grill hot, as the other poster said. Then chop to serve after you get a good char
Posted on 9/22/19 at 6:00 pm to fillmoregandt
I didn't have the paste so I went with what I listed in the OP
been marinating it since like 2:30pm, I'm going to finish watching Patrick Swazye's Roadhouse and get them skewered up. Going to try to use the oven method and hold it together between 2 pineapple chunks.
I was going to make my own tortillas but I'll just go with store bought for now.
We'll see how it turns out
been marinating it since like 2:30pm, I'm going to finish watching Patrick Swazye's Roadhouse and get them skewered up. Going to try to use the oven method and hold it together between 2 pineapple chunks.
I was going to make my own tortillas but I'll just go with store bought for now.
We'll see how it turns out
Posted on 9/22/19 at 6:09 pm to Codythetiger
Posted on 9/22/19 at 9:10 pm to Martini
turned out great, the only issue, I didn't measure the adobo pepper properly 
I like spicy, but ole lady had to put extra pineapple bits on her taco to mellow it out
I like spicy, but ole lady had to put extra pineapple bits on her taco to mellow it out
Posted on 9/22/19 at 9:17 pm to Codythetiger
Whatever you do, if you stand it up in your own, make sure it is secured well. I set one up a long time ago and it fell over after about 30 minutes. That was a mess.
Posted on 9/23/19 at 8:29 am to Jibbajabba
It was well secured, didn't even lean all that bad
The pineapple chunk on the bottom gave me a good surface area to build on, I cut the pork into thinly sliced about 1/4 inch thick and then layered them on each other.
I rotated the pan about half way into the cooking process and ended up with better charring that I expected.
The taco for me only consisted of corn tortilla, fresh red onion, and cilantro with a squeeze of lime. Knocked out 4 of them bad boys and I got plenty left
Ole lady did flour tortilla and the same taco set up as me, but with the pineapple since the adobo was too hot for her.
FYI 1 can of adobo pepper in sauce is too much for 2 lbs of pork
The pineapple chunk on the bottom gave me a good surface area to build on, I cut the pork into thinly sliced about 1/4 inch thick and then layered them on each other.
I rotated the pan about half way into the cooking process and ended up with better charring that I expected.
The taco for me only consisted of corn tortilla, fresh red onion, and cilantro with a squeeze of lime. Knocked out 4 of them bad boys and I got plenty left
Ole lady did flour tortilla and the same taco set up as me, but with the pineapple since the adobo was too hot for her.
FYI 1 can of adobo pepper in sauce is too much for 2 lbs of pork
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