My son described what he had been told about tacos al pastor
and asked me to find a cooker for his restaurant in Flamingo
Bay, Costa Rica. Interested in finding out more about this
dish, I've found nearly every taqueria in the DFW area has
this on the menu but meat and preparation vary widely. Only
one apparently used pineapple.

All searches for tacos al pastor/pastur/pasture have failed.
Any recipes would be appreciated.

"Thurman" > wrote in message
...
> My son described what he had been told about .
---snip---

You can start with a very simple, yet exquisite combination by flipping your
rotisserie on end and skewing fin layers of lean pork upon which you have
brushed nothing more than adobo (bought from any supermarket shelf) and
garlic salt. Rotate so it is cooking the outer layer all the time and slice
thin cuts of the layered meat and put into small, thin corn tortillas which
have been heated with the help of a drop or two of oil. Put the tortilla on
butcher's paper cut into little squares. Have at least three salsas handy;
one green, red and chile de arbol along with roasted green onions on the
side along with radishes floating in water and ice. Serve with beer or your
favorite soda pop. As you carve the meat become an artist and experiment
with pear shape, etc. The pineapple is just to hold the meat on the skewer
top and bottom through pressure. It also looks good.

Wayne
www.rcsailcars.com

On Sat, 18 Oct 2003 11:14:32 -0500, Thurman >
wrote:

>All searches for tacos al pastor/pastur/pasture have failed.
>Any recipes would be appreciated.

Here's a link I found a year or so ago:
http://www.batista.org/pastor.html

David

"David Wright" > wrote in message
...
> On Sat, 18 Oct 2003 11:14:32 -0500, Thurman >
> wrote:
Great site David! Which makes me amend my previous posting - please add
cilantro as a key ingredient to have on the counter along with the salsas.

Thurman wrote:

> My son described what he had been told about tacos al pastor and asked
> me to find a cooker for his restaurant in Flamingo Bay, Costa Rica.
> Interested in finding out more about this dish, I've found nearly every
> taqueria in the DFW area has this on the menu but meat and preparation
> vary widely. Only one apparently used pineapple.
>
> All searches for tacos al pastor/pastur/pasture have failed. Any recipes
> would be appreciated.
>

Try adobada or adovada. Also, this cooker is country kin to the one
Greeks use for gyros.


jim

Title: Home-made Tacos Al Pastor
Subject: iso al pastor home recipes
From: (~Rose~)
Date: 11/8/02 5:02 PM Central Standard Time
Message-id: >

Headnote:

Ingredients:

2 cloves garlic, chopped
1 onion, chopped
4 fresh jalapeno peppers, chopped
4 dried red chilis, chopped
sprig of cilantro
1/2 cup honey
1 tablespoon vinegar
1 tsp. chili powder
1 tsp. ground cumin

Instructions:

Put above ingredients into a food processor and make this into a paste.

2 pounds pork butt sliced thin
2 cups pineapple juice
2 cups chopped pineapple

Take 2 pounds of pork. Slice thin. Using a fork, roll meat in paste until
coated. Cover and put in refrigerator over-night. Next day, pour 2 cups of
pineapple juice over
meat, stir. Cover and refrigerate 2 hours. Start grill. Make sure coals are
very hot.
Put the pork strips on grill covering them with chunks of pineapple. You can
baste them with the marinade sauce. Should cook quickly. Cut pork and
pineapple into bite sized pieces.

Serve pork in warmed corn tortillas with the pineapple pieces and your
favorite salsa.