Tacos de al pastor
A taco is a traditional Mexican dish comprised of a rolled or folded, pliable maize tortilla filled with an edible substance. According to the Real Academia Española, the word taco originally meant (and still means) a plug (rolled paper used to plug a hole) or paper or cloth patch for musket balls . Care should be taken when using the word taco outside of Mexico, as the RAE lists 27 possible meanings for the word. A taco is normally served flat on a tortilla that has been warmed up on a comal; since the tortilla is still soft, it can be folded over or pinched together into a U-shape for convenient consumption. In the variant known as the taco dorado (fried taco), flauta (Flute in English, because of the shape), or taquito, the tortilla is filled with pre-cooked chicken or barbacoa, rolled into a cylinder and deep-fried until crisp.
Recipe
TACOS DE AL PASTOR
10-12 pasilla chilies
10-12 guajillo chilies
1/4 liter of white vinegar or cider vinegar
1/4 tsp. cumin
5 garlic cloves
salt to taste
sliced pineapple
pork meat cut into thin, bite sized cubes
limes
fresh cilantro
corn or flour tortillas
1. Remove seeds and stems of chilies, then cut and soak in water until softened. Note: You may want to wear gloves when handling hot peppers). Blend together with vinegar and bring to a boil until it makes a heavy paste. Be careful not to burn (stir often)! Let paste cool.
2. Cut meat into thin, bite-sized cubes (the meat I use is a pork butt with bone). Combine the cooled paste with the meat and let marinate from 6 hours to overnight.
3. Now you can either cook in frying pan or slowly cook in the oven. Put meat and sauce in a frying pan with pineapple and cook on low heat until the sauce starts to burn (well roasted) or slow cook in the oven with pineapple until sauce begins to brown.
Serve with corn tortillas and lime. Sprinkle with chopped cilantro.