Smokey Lew
Head Chef
Al pastor (Spanish; "Shepherd style") is a dish developed in Central Mexico, likely as a result of the adoption of the shawarma spit-grilled meat brought by Lebanese immigrants to Mexico.[1] Having derived from the shawarma, it is also similar to the Turkish doner kebab and the Greek gyros. Whereas döner is usually lamb-based (thus the "shepherd style" name), gyros and tacos al pastor in Mexico are made from pork.
This definition of "Al Pastor" comes from Wikipedia and pretty much describes the origin of the tacos we had for dinner last night. I got the packaged al pastor from a local Mexican market. You can't beat the price and it comes out delicious. I also bought two kinds of salsa, one red and one green, and the pico de gallo, also known as salsa fresca.
The idea is to cook the al pastor down in a CI pan until the edges of the pork get crispy and the marinade mixture cooks down providing a nice caramelization to the meat. After the tortillas are toasted on the grill, the rest is easy . . . just assemble and eat!
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This definition of "Al Pastor" comes from Wikipedia and pretty much describes the origin of the tacos we had for dinner last night. I got the packaged al pastor from a local Mexican market. You can't beat the price and it comes out delicious. I also bought two kinds of salsa, one red and one green, and the pico de gallo, also known as salsa fresca.
The idea is to cook the al pastor down in a CI pan until the edges of the pork get crispy and the marinade mixture cooks down providing a nice caramelization to the meat. After the tortillas are toasted on the grill, the rest is easy . . . just assemble and eat!
Uploaded with ImageShack.us