Recipe - Tacos Al Pastor

FOR THE ADOBO
10 Pasilla peppers
10 Guajillo peppers
One half Garlic head; pealed
One fourth l White vinegar; (1 cup?)
One fourth tablespoon (ground?) cumin
5 Cloves
Salt to taste

FOR THE MEAT
2 pound Pork; any cut, just make
sure it is cut or sliced up THIN
1 lg Onion; finelly chopped
One half cup Pineapple chunks; (or juice)

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.

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 homemade corn tortillas.

Posted to CHILEHEADS DIGEST V4 #241 by "Luis K. Ayala"
ayala@hayesassociates.com on Dec 18, 1997