Today is the day we try our homemade tacos al pastor and see how they compare with the ones at the restaurant.
We’re using this recipe because it looks more like what I think we get at the restaurant.
Yesterday I sliced the meat about 1/4″ thick.
Next, the meat was coated with the marinade, vacuum sealed in a container to marinate overnight.
Today, the fun part began.
We bought this pineapple at the Mexican market and it was the juiciest, sweetest pineapple I think I’ve ever bought.
The meat is cooked on a skewer with pineapple on top or bottom or, at our house, on both top and bottom! There are several ways to cook the meat – Instant Pot, grill, slow roasted in the oven. I’m doing the slow roasting in the oven.
Once it’s cooked, it’s all left on the skewer and sliced off the sides, top to bottom, like at a Brazilian steakhouse.
It’s in the oven now . . should be ready in about three hours. I love experimenting and trying to cook new things.
Dottie Newkirk says
Wait! You can’t leave me hanging. What did it look like when it was done? How long did you cook it. Was it as yummy as you were hoping?
Judy Laquidara says
Fixing to do a blog post right now.
Great recipe and I like that there are variations available in size (thin or cubed) and cooking methods (IP, grill, oven, slow cooker).
Looking forward to the reviews.