From ayala@hayesassociates.com Wed Jan 7 12:35:44 1998 Date: Thu, 18 Dec 1997 12:56:19 -0800 From: "Luis K. Ayala" To: Judy Howle , Chile-Heads@globalgarden.com Subject: [CH] Tacos Al Pastor - Recipe Judy et al., here's the translation of the original Spanish recipe I have for Tacos Al Pastor...This recipe assumes you don't have a "trompo", so it is not the real deal, but as close as one can get. Enjoy! Luis "Burnin' Love" Ayala * * * * * Ingredients: For the adobo: 10 Pasilla peppers 10 Guajillo peppers 1/2 garlic head, pealed 1/4 liter white vinegar (1 cup?) 1/4 Tbs (ground?) cumin 5 cloves salt to taste For the meat: 2 lbs. Pork, any cut, just make sure it is sliced THIN 1 Large onion, finelly chopped 1/2 cup Pineapple chunks (or juice) Preparation: 1. Clean the peppers and simmer them in the vinegar until they are soft. Add remaining ingredients and puree. If it is too thick, add some more vinegar. 2. Return to stove and bring to a boil, stirring continuosly so as not to burn it. When it reaches boiling point, remove from heat and allow to cool. 3. Spread adobo over each of the pork slices, layering the pieces on top of each other forming a neat pile. Cover and let sit for at least 5 hours in refrigerator. 4. Add a little bit of oil to a hot pan/skillet, and sear each piece of meat on both sides. When done searing all the meat, chop it into small (1/8") pieces and return to skillet, this time adding the onion and the pineapple pieces or juice. Let it simmer for a couple of minutes, the wonderful smell will let you know when it is done! Goes great with home-made corn tortillas.