Ever since I made a food Instagram I’ve been so lazy about posting on here, but I was looking through all the food I’ve made in the past few months and thinking what a shame it is that I haven’t posted any of it, so I’m gonna try and play catch up while I procrastinate on everything else I probably should be doing. Speaking of procrastinating, at the end of last semester during the weekend before final exams, I took an entire day to make tacos al pastor from scratch with my brother’s wife. We used the recipe from tasty.
The marinade for the pork consisted of achiote paste (which was very difficult to find even in LA), guajillo chili powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice.
I love any recipe that lets me stir a bunch of things in a giant bowl, so I had lots of fun making sure the pork was coated in marinade. We ended up using a bit thicker pieces of pork than the recipe called for, and I think that thinner pieces would have upped the flavor a bit by letting the flavor really seep through the meat. We let that sit for about three hours.
What the video doesn’t show is how difficult it is to keep the sticks upright with that much meat piled on. We did our best and managed to get one of the two towers to stand up fairly straight, the other was a bit more of a problem and we had to keep picking it up in the oven until we ultimately gave up and let it sit on its side.
The meat baked at 350ºF for about two hours, I think it took a little longer than the recipe suggested, again because we used thicker meat.
Finally, we carved the meat and ate a lot of it as we were carving. The pieces on the end that were more heavily marinated were fantastic. The others were still good but didn’t completely live up to what you get from a taco truck.
We made a couple different types of salsa and had plenty of pineapple, onions, and cilantro ready for topping.
My final verdict is they were good and I’m really glad we did it, but they weren’t as good as the ones you can get from taco trucks on every street corner in Los Angeles for a mere $1.50, or $1.25 at the awesome new taco stand I found across the street from my house. So I think it’s safe to say I’ll be generally sticking to street tacos, but it’s also good to know these are totally doable if you’re willing to put in the time.