On Nov 5, 8:11*pm, Rolly Brook > wrote:

> http://rollybrook.com/ar-pastor.htm

The recipe calls for a whole cup of white vinegar.

Can anybody explain the function of vinegar in Mexican cooking?

I don't much like the taste of vinegar used in commercially prepared
enchilada and taco sauces.

Is vinegar supposed to soften and pre-digest the meat?

If so, I prefer lime juice.