Tacos Al Pastor

Tacos Al Pastor are popular in the state of Morelos and are basically "street" food. According to Mexican food and more,  "some people say that Lebanese immigrants brought the concept with them when they arrived in the sixties. The original dish apparently was made from lamb marinated in herbs, various pieces being stacked one on top of the other on a spit and slow roasted rotisserie-style in front of a flame. Then small pieces of the meat were shaved off and put on a pita." However in Mexico the pork replaces the lamb and a marinade made up of dried chilies subs for the herbs. 

Last night's version adapted from Bon Appetit had cubes of pork (I used sirloin) marinated in a combination of onion, pineapple, orange, garlic and chilies. I used lemon juice instead of orange since my cupboard's getting kinda' bare, and added a jalapeno for more heat. Also I was unable to find guajillo chile powder or fresh guajillo's for that matter, so had to make do with some ancho chiles.

I thought they tacos were good, but certainly not up to par with the Maui taco's we've enjoyed previously on this site. They just needed more "oomph" to us, but that's our tastebuds which run to the ridiculous sometimes in the spice department. I made a Mango Salsa to accompany our tacos and we also made use of that Avocado cream and the rest of the Roasted Pineapple Salsa from earlier in the week. And, no we're not tired of Mexican food yet, even though our week is almost over. Come to think of it, I'll make these again using the recipe from Mexican Food And More's site. It looks absolutely superb!

So what's on the agenda today? We're off to do our weekly grocery shop then the big guy's going to start building a gate for the entry into our little citrus grove so we can keep our four legged monster out of there. Max is allergic to something around and/or under the grapefruit tree. Just what it is remains a mystery but imagine a schnauzer with hives. It's not a pretty sight. Tonight we're off to the end of semester barbecue so I've a night's reprieve from the kitchen - actually, I've the whole weekend off. What on earth am I going to do with all this spare time, but more importantly what am I going to brag about tomorrow? Stay tuned to find out!

Sorry about the quality of the photo. It was late when we ate (dark) and consequently the lighting is not "au natural". Some day we'll get that photography stuff down pat, but I'll tell ya - it seems every day is a crap shoot in that respect. 

Comments

[Nanan]

Still looks good enough to eat! Love soft tacos! And you are getting your money's worth of that pineapple salsa and Avocado cream!!! They must be tasty!!! Enjoy your weekend!

[June]

Lea - we just finished the last of the pineapple salsa and the avocado cream. They both held very well in the refrigerator and in fact, were better though it could be we fell in love with the flavors of both. I'll be making them again pdq.