How Do I Make Tacos al Pastor?

Skiptown · 04-23-2006

My wife and I like almost everyone does, fell in love with all of the great food on our trip thru the Yucatan and Quintanna Roo. We have learned how to make a pretty good Poc Chuc and Pibil but I would like to make tacos pastor. I looked on the search site and came up with lots of sites with people saying how good they are but no recipe for them. I have not found them locally but did find a great store for items such as the sour orange and achiote paste used in so many dishes. Anyone out there have a good pastor recipe to share?
Thanks
Skiptown

playavince · 04-23-2006

Try this recipe for the making the beef.
Simple ingredients and delicious......:p

http://www.playa.info/playa-del-carm...ra-recipe.html

**james** · 04-23-2006

Quote:

Originally Posted by playavince

Try this recipe for the making the beef.
Simple ingredients and delicious......:p

http://www.playa.info/playa-del-carm...ra-recipe.html

except tacos al pastor are made exclusively with marinated pork.

Skiptown · 04-23-2006

But it's a GREAT Arracherra recipe! Thanks!
Mrs. Skiptown

**Jesus** · 04-24-2006

The only tacos al pastor I like are the ones made on the roticery at the restaurants or taco stands, all the other that are cooked on a grill or pan just don´t have the texture nor the consistency, the flames makes a big difference.

And I haven´t found a good recipe, all the taco places are very jelous with theirs.

Jimontheriver · 04-25-2006

Check out www.batista.org/pastor.html

**Jesus** · 04-25-2006

Quote:

Originally Posted by Jimontheriver

Check out www.batista.org/pastor.html

Very good one, I like his approach, very sincere and right to the point.

And is true, here nobody wants to share the recipe, or they will give you a quick one just for you to stop asking, but once you get home and think of it, there are missing ingredients or steps in the process.
But I stress, the main thing is the rotticery.

**james** · 04-25-2006

I think if you mix some recado rojo with something sweet (could use tamarind pulp or brown sugar) and some vinegar, let it marinate overnight, you'll be very close. use fresh pineapple, small tortillas (some of the ones I saw in the US and Europe were like throw rugs) and a great red salsa (or the pumpkin seed sauce recipe from Carboncitos... MMMMM!!!!) and you're almost there.

As Jesus mentions, the trick is in the texture of the meat. You really have to edge cook it.

Dijo · 04-26-2006

will post how it goes and recipe if it works. Marinade sure does smell good and spicy.

**Heather** · 04-26-2006

Yet another bonus for living here. At this time, I have absolutely no interest in this recipe. Why would I go to all that trouble when I can head to the corner and get tacos al pastor for 4 pesos each??

Lucky me! If I ever live outside of Mexico again, however, I'll be crying like a little girl.

beer_dude · 04-26-2006

I wonder if you can get the marinated pork at one of the carniceria's that we have around town? You would be half way there!

Dijo · 04-26-2006

might be a little spicy for some. I have absolutely no measurements, but here it is.

I purchased a boneless pork loin and sliced it as thinly as possible. Obviously, the slices weren't equal in size or thickness.

Made a marinade of: orange juice, chipolte peppers in adobe sauce (2 whole peppers mashed) and spoonfuls of sauce, poured in some Triple Secs, lime juice and marinated for the day.

Soaked wooden skewers and then threaded the marinated pork on with chunks on pineapple in between each piece of pork. Balanced skewers over a pan and placed under the oven broiler. This way I'd catch any juice and baste. Took the leftover marinade and simmered down in a small pot until thick.

Brushed tortillas with olive oil and placed on baking sheet on rack placed under pork. It didn't take long to cook the pork, it was just keeping them turned over and basted. Brushed cooked marinade on tortillas, put on pork and pineapple and topped with cheese.

Made pico de gallo, had salsa and sour cream handy. We really enjoyed these except I should have made twice as much. How do you know?

**Jesus** · 04-27-2006

Buen provecho, the adobo is not needed in the marinade unless (of course) you like it that way.
Like in Cochinita Pibil, if you don´t have sour oranges, you can add a little vinegar, and next time you go to a Mexican grocery buy the Achiote paste.

Dijo · 04-27-2006

will be in Playa or Cozumel. Achiote paste? Like I'd have have a snowball's hope in hell of finding it where we live. We go to Michigan to get corn tortillas or else I make my own.

I'll definitely put it on my list for next year, but we did enjoy our rendition on al pastor. I am now hoarding my Controy as I can't find any place here or Michigan where you can purchase it. I've "googled" and still come up empty. For some reason I prefer it's taste to that of Grand Marnier, Contrieux (sp?) or Triple Secs.

Skiptown · 04-27-2006

James, yes the pumpkin seed sauce was nearly addictive and this is from someone who does not like pumkin in a pie or any other way.
I have spent the last week hunting down any place that serves Tacos al Pastor and on the way home tonite I found one!! The owner was so proud of them he said if we come and have them and don,t think they measure up to what we have had in Play they are free. I am now waiting for the Mrs to get home so we can go try. We are pretty diverse here, 40,000 pop. with 50% hispanic.
WE are going to expermint with the "coke a cola" marinade this weekend.

04-23-2006	#1 (permalink)
Skiptown añejo Join Date: Jan 2006 Location: Where the Columbia and Snake Meet Posts: 1,589	How Do I Make Tacos al Pastor? My wife and I like almost everyone does, fell in love with all of the great food on our trip thru the Yucatan and Quintanna Roo. We have learned how to make a pretty good Poc Chuc and Pibil but I would like to make tacos pastor. I looked on the search site and came up with lots of sites with people saying how good they are but no recipe for them. I have not found them locally but did find a great store for items such as the sour orange and achiote paste used in so many dishes. Anyone out there have a good pastor recipe to share? Thanks Skiptown

04-25-2006	#8 (permalink)
james beach geek admin Join Date: Apr 2001 Location: 10 year Playa resident lost in Kullavik, Sweden Posts: 9,931	I think if you mix some recado rojo with something sweet (could use tamarind pulp or brown sugar) and some vinegar, let it marinate overnight, you'll be very close. use fresh pineapple, small tortillas (some of the ones I saw in the US and Europe were like throw rugs) and a great red salsa (or the pumpkin seed sauce recipe from Carboncitos... MMMMM!!!!) and you're almost there. As Jesus mentions, the trick is in the texture of the meat. You really have to edge cook it. __________________ Get your own signature countdown image!

04-26-2006	#9 (permalink)
Dijo reposado Join Date: Dec 2005 Location: Southwestern Ontario Posts: 1,083	Got my experiment marinating now .... will post how it goes and recipe if it works. Marinade sure does smell good and spicy.

04-26-2006	#12 (permalink)
Dijo reposado Join Date: Dec 2005 Location: Southwestern Ontario Posts: 1,083	We loved it...... might be a little spicy for some. I have absolutely no measurements, but here it is. I purchased a boneless pork loin and sliced it as thinly as possible. Obviously, the slices weren't equal in size or thickness. Made a marinade of: orange juice, chipolte peppers in adobe sauce (2 whole peppers mashed) and spoonfuls of sauce, poured in some Triple Secs, lime juice and marinated for the day. Soaked wooden skewers and then threaded the marinated pork on with chunks on pineapple in between each piece of pork. Balanced skewers over a pan and placed under the oven broiler. This way I'd catch any juice and baste. Took the leftover marinade and simmered down in a small pot until thick. Brushed tortillas with olive oil and placed on baking sheet on rack placed under pork. It didn't take long to cook the pork, it was just keeping them turned over and basted. Brushed cooked marinade on tortillas, put on pork and pineapple and topped with cheese. Made pico de gallo, had salsa and sour cream handy. We really enjoyed these except I should have made twice as much. How do you know?

04-27-2006	#14 (permalink)
Dijo reposado Join Date: Dec 2005 Location: Southwestern Ontario Posts: 1,083	Next time I go to a Mexican grocery store.... will be in Playa or Cozumel. Achiote paste? Like I'd have have a snowball's hope in hell of finding it where we live. We go to Michigan to get corn tortillas or else I make my own. I'll definitely put it on my list for next year, but we did enjoy our rendition on al pastor. I am now hoarding my Controy as I can't find any place here or Michigan where you can purchase it. I've "googled" and still come up empty. For some reason I prefer it's taste to that of Grand Marnier, Contrieux (sp?) or Triple Secs.

04-23-2006	#2 (permalink)
playavince ruined Join Date: Oct 2004 Posts: 83	Try this recipe for the making the beef. Simple ingredients and delicious......:p http://www.playa.info/playa-del-carm...ra-recipe.html

04-23-2006	#4 (permalink)
Skiptown añejo Join Date: Jan 2006 Location: Where the Columbia and Snake Meet Posts: 1,589	But it's a GREAT Arracherra recipe! Thanks! Mrs. Skiptown

04-24-2006	#5 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,885	The only tacos al pastor I like are the ones made on the roticery at the restaurants or taco stands, all the other that are cooked on a grill or pan just don´t have the texture nor the consistency, the flames makes a big difference. And I haven´t found a good recipe, all the taco places are very jelous with theirs.

04-25-2006	#6 (permalink)
Jimontheriver life=playa Join Date: Nov 2004 Location: Illinois on the Mississippi Posts: 870	Check out www.batista.org/pastor.html

04-26-2006	#10 (permalink)
Heather employee of the month Join Date: Jan 2003 Location: Playa del Carmen Posts: 9,869	Yet another bonus for living here. At this time, I have absolutely no interest in this recipe. Why would I go to all that trouble when I can head to the corner and get tacos al pastor for 4 pesos each?? Lucky me! If I ever live outside of Mexico again, however, I'll be crying like a little girl.

04-26-2006	#11 (permalink)
beer_dude reposado Join Date: Sep 2005 Location: Colorado Posts: 1,202	I wonder if you can get the marinated pork at one of the carniceria's that we have around town? You would be half way there!

04-27-2006	#13 (permalink)
Jesus Nutty Peep Join Date: Sep 2002 Location: Mexico City, Mexico Posts: 4,885	Buen provecho, the adobo is not needed in the marinade unless (of course) you like it that way. Like in Cochinita Pibil, if you don´t have sour oranges, you can add a little vinegar, and next time you go to a Mexican grocery buy the Achiote paste.

04-27-2006	#15 (permalink)
Skiptown añejo Join Date: Jan 2006 Location: Where the Columbia and Snake Meet Posts: 1,589	James, yes the pumpkin seed sauce was nearly addictive and this is from someone who does not like pumkin in a pie or any other way. I have spent the last week hunting down any place that serves Tacos al Pastor and on the way home tonite I found one!! The owner was so proud of them he said if we come and have them and don,t think they measure up to what we have had in Play they are free. I am now waiting for the Mrs to get home so we can go try. We are pretty diverse here, 40,000 pop. with 50% hispanic. WE are going to expermint with the "coke a cola" marinade this weekend.

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