Like most savory recipes, there are plenty of things that can be substituted or added to make it work for you! Here are a few suggestions: Instead of the dried chiles, we use fresh poblano peppers and sauté them until they are a bit charred. Instead of using pork butt or pork loin, we use ground pork to make the tacos al pastor meat. So, how do we get a days-long process down to 30 minutes or less? By making some smart substitutions!įor this homemade Tacos Al Pastor recipe, I worked backwards to mimic the flavors of traditional Tacos Al Pastor, without all the time (or the vertical rotisserie)! In place of the al pastor marinade, I use pineapple juice, tomato paste and a seasoning blend with chipotle, garlic and other flavors. I would argue that it’s worth it, but making traditional al pastor tacos is probably saved for a special occasion in our busy lifestyle. The traditional way of making homemade al pastor takes at least a day. They’re truly my favorite type of taco to order at Mexican restaurants!Īl Pastor means “shepherd style,” a style of preparing meat that originated in central Mexico, but has spread in popularity! You will also hear these tacos refferred to colloquially as “Tacos de Trompo.” For serving, the tacos are topped with pineapple slices, salsa verde, white onions and cilantro and served on warm corn tortillas. The juicy cooked pork is then cut into pork slices or chunks and combined with fresh pineapple for the taco meat. The best Tacos Al Pastor take time! Authentic Tacos Al Pastor are made with boneless pork shoulder or pork loin is marinated in achiote paste, a combination of pineapple juice, orange juice and/or lime juice, and some dried chiles (guajillo chiles, chipotle chile and/or pasilla chiles) before being roasted on a vertical spit. Want to try authentic Yucatan roasted pork? Try my Mexican Cochinita Pibil Recipe. The result? Flavorful, tender pork tacos. This easy recipe achieves the great flavor of al pastor in just a fraction of the time. And, I have to say, I think we’re 95% there! So, I worked to reverse engineer this traditional recipe to work for taco night at our house! I’m proud that I got the recipe down to 30 minutes by using smart swaps. I have to be honest, a recipe that takes over a day of prep doesn’t really fit in our life at this point.įor this recipe, I wanted to achieve the flavors of Al Pastor in a recipe that would work on any weeknight, even the busy ones when my son has practice or activities! What did I learn? Well, that’s quite time consuming! Recently, I noticed when we’re out at Mexican restaurants, my husband has been ordering Tacos Al Pastor (or Tacos de Trompo)! So, I started to research how to make this very popular dish at home. Taco, the trompo’s black hue is a natural byproduct of the process of making a spicy paste called recaudo negro, “a traditional Mayan technique of burning chiles to a paste, and flavoring it with spices.” That paste is then slathered all over thin cuts of pork, then the pork is layered onto a spit and grilled vertically with, of course, pineapple on top in keeping with classic trompo.Want the flavor of Al Pastor Tacos in less than 30 minutes? This stovetop recipe is made with ground pork, pineapple and lots of seasoning. The black trompo, or trompo negro, became a major point of conversation among taco junkies after the dish, prepared at a taqueria in Monterrey, Mexico, appeared on Netflix’s the Taco Chronicles.Īfter seeing that episode, Alex Garcia decided that he wanted to make his own version and went to the taquero in Monterrey for permission to recreate the dish. A duo of Los Angeles taqueros dubbed the Evil Cooks is headed to Dallas, and they’re bringing a trompo with them that’s as pitch-black as your cold, dark, soul.Ĭhefs Alex Garcia and Elvia Huerta, better known as the Evil Cooks, will bring their “goth trompo” to Dallas on October 22 for a pop-up dinner in collaboration with Anastacia Quinones, executive chef at Jose.
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