On Mon, 7 Nov 2011 10:28:00 -0800 (PST), el krustero
> wrote:

> 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.

Try it with lime if you prefer the taste... or less vinegar. It's
just a recipe.

--
All you need is love. But a little chocolate now and then doesn't hurt.