Al Pastor Tacos - South of the Border - From Central Mexico - Jeronimo's Food Photography

Al Pastor Tacos - South of the Border - From Central Mexico - Jeronimo's Food Photography

Hello Steemians,

This is lunch on Friday and my entry to #smartphonephotography. This is "Al Pastor Tacos" and the recipe below to go with it. I hope you enjoy this one @princessmewmew and @stewsak.

Al pastor (from Spanish, "shepherd style"), better known in Mexico as al pastor Tacos, is BBQ pork on a cooking spigot and was developed in Central Mexico. The Pork is marinated with dried chilies, spices and, pineapple juice. Put on a rotating spigot that turns automatically and cooks while slices of pineapple are placed on top and the heat allows the juice to drip down the sides of the meat as it cooks.

The INGREDIENTS
1 large white onion, cut into half
1 pineapple, remove skin, cut across(Circular) into 1/2-inch-thick circles
1/2 a cup of fresh orange juice
1/4 cup of distilled white vinegar
1/4 cup of some guajillo chile powder
3 garlic cloves, cut into half
2 teaspoons large granulated salt
1 teaspoon of dried oregano leaves (preferably from Mexican)
1 teaspoon of ground up cumin
1 large chipotle chili or 2 small chipotle chiles and 1 to 2 teaspoons adobo sauce from canned chipotle chiles in adobo sauce
(Chipotle chili is a smoked dried jalapeno chili)
2 and a half to 3 pounds of pounds boneless pork loin that's been cut up into 1/4 inch to 1/2 inch slices
1/4 cup of nicely chopped up fresh cilantro leaves and 1/4 cup of chopped up onions for the topping
Corn tortillas for the taco
A pico de Gallo salsa or salsa of your choice
Lemon or Lime wedges

The PREPARATION

1. Chop up 1 half of an onion into very small pieces.
2. Chop up 2 pineapple circles, remove and throw away the core.
3. Cover up the rest of the pineapple and put it in the refrigerator to chill.
4. Put the chopped up onion and pineapple into a blender.
5. Add the orange juice and then the next 7 ingredients on the list
6. Puree the marinade until it is completely smooth.
7. Place your pork into a large, resealable plastic bag and add the blended marinade into the bag to marinate.
8. Release any extra air in the bag and Chill in the refrigerator for at least 4 hours and up to 24 hours.

When you prepare your barbecue. Bring it to a medium to high heat.
Grill up the remaining pineapple from the day before and cook until warm and a little charred, 4 to 6 minutes per each side.

1. While grilling the pork meat. Make sure they are well marinated and grill until they are a little charred and cooked all the way through. Approximately 3 to 4 minutes per side.
2. Bring the cooked pineapple and pork to work surface where you can chop pineapple into 1/8-inch cube pieces.
3. Chop pork into 1/4 slices about 2 inches in length. Transfer to a bowl and mix to combine the pork and pineapple.
4. Now chop the rest of the onion half and put it into a medium bowl.
5. Add your cilantro mix it up to combine ingredients.
6. Grill (Or Warm on the stove or flat pan) tortillas until warm and slightly burned, about 10 to 15 seconds for each side.
7. Now Serve the cooked pork, pineapple, tortillas and the onion/cilantro mix, A pico de Gallo salsa or salsa of your choice, and lime wedges. All Done!!!

Have an Amazingly Blessed day Steemians. Love, Jeronimo Rubio

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