[2 - 2] this is a special taco it deserves your
[3 - 4] respect and if you are lucky enough to live near
[4 - 6] and if you are lucky enough to live near a taco shop that has a good one
[16 - 19] let's be honest making al pastor at home
[20 - 21] it's actually probably impossible to
[21 - 23] make it the way they do in mexico carved
[24 - 26] by a jude with a sword who's been doing
[26 - 27] it his entire life
[27 - 29] the marinade part is actually pretty
[29 - 30] easy dried chilies
[30 - 32] annatto pineapple but when it comes to
[32 - 34] cooking it it gets pretty tricky to
[34 - 36] replicate i've tried different cuts of
[36 - 37] pork i've tried braising it
[37 - 39] pressure cooking it straight up grilling
[39 - 41] it and nothing has gotten me that close
[41 - 43] until recently so what are we looking
[43 - 44] for here what is best case scenario for
[44 - 46] a homemade taco sal pastor
[46 - 47] in my mind we're looking for charred
[47 - 50] pork with fat that is just beginning to
[50 - 52] render a little bit of a pequent flavor from
[52 - 53] a little bit of a pequent flavor from dried chilies in a natto
[53 - 56] some garlic some cumin and a definite
[56 - 58] sweetness for some charred pineapple
[58 - 59] so with today's recipe i'm gonna try and
[59 - 62] replicate the tacos i had in mexico
[62 - 63] on the street for this recipe you're
[63 - 65] gonna need one cup of pineapple chop
[65 - 66] three to three and a half pounds pork
[66 - 68] shoulder roast three guajillo chilis
[68 - 70] two encho chilis if you don't have dried
[70 - 71] chilies you can sub in two tablespoons
[72 - 73] of chili powder here two tablespoons of
[73 - 75] olive oil one chipotle and adobo
[75 - 77] a quarter cup white distilled vinegar
[77 - 79] and a quarter cup water the spice blend
[79 - 80] here is one tablespoon natto seed or
[80 - 82] five grams two tablespoons salt and two
[82 - 84] tablespoons sugar or 10 grams each one
[84 - 87] tablespoon cumin or 5 grams and 5 garlic
[87 - 89] cloves anato is a pretty important ingredient
[89 - 91] anato is a pretty important ingredient here delivers some of the signature
[91 - 92] alpaca store flavor we are looking for
[92 - 94] it's available at whole foods and
[94 - 95] international grocery stores but that
[95 - 97] being said it's not a total deal breaker
[97 - 98] if you can't find it you can still make
[98 - 100] very good tacos without it the pork
[100 - 101] roast i got is bone in so i'm going to
[101 - 102] bone it out real quick
[102 - 105] afterward deboned cut the pork in half
[105 - 106] and then into two to three inch slices
[106 - 108] that are about a quarter to a half inch
[108 - 109] thick once you've got those all sliced
[109 - 111] we're going to set those aside and pile
[111 - 112] all of our ingredients into the blender
[112 - 114] puree on high until a smooth paste is
[115 - 116] formed we're going to pour that over our pour
[116 - 118] we're going to pour that over our pour this is important i did not capture this
[118 - 119] on film but at this point you need to
[119 - 121] set aside a half cup or so of this
[121 - 122] marinade before you start rubbing down
[122 - 124] the pork shoulder this is crucial to
[124 - 125] finishing our pork later and it's very
[126 - 127] important sorry it's not on video
[127 - 129] but make sure you set that half cup
[129 - 130] aside now once we're coated on the pork
[130 - 131] we're going to throw that in the fridge
[131 - 133] we're going to let the enzymes in this
[133 - 134] pineapple do their thing to our pork for
[134 - 136] about four hours or up to 24.
[136 - 138] you can do this a day ahead it really is
[138 - 139] better but four hours is the minimum
[139 - 141] amount of time it takes to break down
[141 - 143] this meat sufficiently for us to have it
[143 - 144] tender swallow our meat is marinating let's
[144 - 146] swallow our meat is marinating let's talk about what is a pastor the word al
[146 - 147] pastor in spanish
[147 - 150] actually translates to shepherd style
[150 - 151] which makes sense because
[151 - 152] there was a wave of lebanese immigrants
[152 - 154] that made their way to mexico
[154 - 155] who back in the middle east were
[155 - 157] traditionally shepherds this taco is
[157 - 159] their attempt to recreate something like
[159 - 161] donner or euro using the mexican pantry
[161 - 163] so the pork for al pastor
[163 - 166] is usually leg shoulder belly meat
[166 - 167] that's sliced thin
[167 - 169] and marinated overnight it's then
[169 - 170] stacked onto something called a trumpo
[170 - 171] which is basically
[171 - 173] a stick that goes on a spit and these
[173 - 175] things can get really big
[175 - 177] 50 60 pounds and they go into a case in
[178 - 179] and it spins around all day getting
[180 - 181] charred on the outside and when you want
[181 - 183] to get a taco they shave it off to order
[183 - 184] and there you go
[184 - 185] from what i can tell my brief experience
[185 - 187] being in mexico is the taco alpaca store
[187 - 189] is ubiquitous it's everywhere and people
[189 - 189] love it and it
[190 - 192] tastes really good okay let's get back
[192 - 193] to it let's make some salsa for our
[193 - 195] dried chili salsa you're gonna need five
[195 - 197] garlic cloves a quarter red onion two
[197 - 199] ancho chilies a quarter cup crushed
[199 - 201] tomato three guajillo chilies and five
[201 - 203] chili to our bowl now pictured here is
[203 - 204] some water and white distilled vinegar
[204 - 205] that we're going to be adding a little
[205 - 207] bit later on this salsa is a total
[207 - 209] homage to the salsa i had in mexico with
[209 - 210] that street cart alpa store i was
[210 - 212] talking about it was super smoky a lot
[212 - 214] of beautiful fruity raisiny sweetness
[214 - 215] from the chilies so i'm making this one
[216 - 217] a lot less hot though i'm going to be
[217 - 218] seeding these chilies
[218 - 219] as you can see here and then we're going
[219 - 221] to dry toast them in a preheated saute
[221 - 223] pan over high heat for about 5 to 10
[224 - 225] minutes i'm throwing in the garlic and
[225 - 225] then the onion
[226 - 227] as well to get a char on those too after
[227 - 229] about 10 minutes of roasting these
[229 - 230] things should be smelling pretty toasty
[230 - 232] and fruity so i'm gonna add my tomato in
[232 - 234] two cups of water we're gonna bring that
[234 - 235] to a simmer we're gonna add a lid and
[235 - 236] we're gonna cook that until things are
[236 - 238] more tender about eight minutes
[238 - 239] once we're nice and tender we're going
[239 - 240] to transfer that mixer to our blender
[240 - 242] and we're going to puree it briefly to
[242 - 243] break things down i think i slightly
[243 - 245] over spun mine this is not a flavor
[245 - 247] thing but more of like a texture thing i
[247 - 248] like it slightly more rustic than this
[248 - 250] but it still tastes really good i'm
[250 - 252] adding also a teaspoon of salt here and
[252 - 253] a touch more water to bring this salsa
[253 - 255] to the texture that i like we want to
[255 - 256] get a little bit saucy so if it comes
[256 - 258] out tight in your blender add a little
[258 - 259] bit of water don't worry about that
[259 - 260] just make sure it's seasoned well with
[260 - 262] salt we're also going to be adding about
[262 - 263] a tablespoon of white distilled vinegar
[263 - 265] in the blender this salsa is dope it's
[265 - 267] really unique different than anything
[267 - 268] you're going to find at the store it's
[268 - 270] smoky tons of dried chili flavor and if
[270 - 272] you had some chunky taqueria style chips
[272 - 273] it makes a really fun alternative to
[273 - 275] salsa verde or pico de gallo we're going
[275 - 276] to set that aside and we're going to
[276 - 277] take our pork to the next step
[277 - 279] that starts with breaking down a fresh
[279 - 280] pineapple basically i'm peeling it
[280 - 282] taking off the sides we're gonna dice
[282 - 283] the sides into one and a half inch
[283 - 285] chunks they're gonna fit onto a skewer
[285 - 286] if you want to use canned pineapple feel
[287 - 288] free grab the pork out of the fridge and some
[288 - 290] grab the pork out of the fridge and some wooden skewers i've soaked these skewers
[290 - 292] in water for four hours while the pork
[292 - 293] was marinating this keeps them from
[293 - 294] turning to ash on the grill
[294 - 295] that's right we're gonna be grilling
[296 - 298] this alpa store and this pineapple to
[298 - 299] build the skewers go pineapple
[299 - 302] pork pork pork pineapple pork pork pork
[302 - 304] pineapple repeat this until you have no
[305 - 306] i got too much pineapple here so you
[306 - 308] probably need half a freshie instead of
[308 - 309] a full pineapple once we have our
[309 - 310] skewers built we're gonna head outside
[311 - 313] one full chimney starter of charcoal or
[313 - 314] preheat your gas grill to medium-high
[314 - 315] before we start cooking the pork on the
[316 - 317] grill let's double back and talk about
[317 - 319] the process here and why i'm using it
[319 - 320] like i said before
[320 - 322] i failed many times with various
[322 - 324] techniques to make all pastor that i
[324 - 326] actually like so these are the two moves
[326 - 327] that we're using today to get as close
[327 - 329] as i've come to creating good al pastor
[329 - 331] number one is pineapple juice in the
[331 - 333] marinade all the marinades that i had used before
[333 - 335] all the marinades that i had used before this will use water or stock as the base
[335 - 337] pineapple juice though has an enzyme in
[337 - 339] it that breaks down the protein in meat
[340 - 342] acts as a mimetic for slow roasting pork
[342 - 344] meaning that you get the same outcome
[344 - 345] with a different process so i add
[345 - 347] pineapple juice to the marinade now and
[347 - 349] that helps break down the flesh of the
[349 - 351] pork just like we were slow roasting it it
[351 - 353] just like we were slow roasting it it gets it a lot more tender it fully
[353 - 354] seasons it and that helps us
[354 - 357] skip the step of having pork on a trumpo
[357 - 359] slow roasting the second thing is the
[359 - 361] refry i'm gonna be taking this meat throwing
[361 - 362] i'm gonna be taking this meat throwing it on the grill to get some char on the
[363 - 364] outside and to get it mostly cooked through
[364 - 366] and to get it mostly cooked through we're gonna rest it and bring it inside
[366 - 368] and then we're gonna slice it thin i'm
[368 - 370] gonna take those thin slices of meat put
[370 - 371] them into a saute pan and get a little
[372 - 373] bit of a fry on them
[373 - 374] with the resting juices and a little bit
[374 - 377] of the rendered fat grilled pork alone
[377 - 379] good grilled pork that is then sauteed
[379 - 380] in its own fat and juices
[380 - 382] very good we're using the grill just to
[382 - 384] bring that signature charred flavor from
[384 - 385] this is more of a sear on the outside
[385 - 387] than anything we aren't looking to cook
[387 - 389] this pork all the way we're just looking
[389 - 390] to get great char
[390 - 392] great flavor all over these chunks of
[392 - 393] pork and pineapple don't sweat cooking
[393 - 395] the meat all the way here i repeat
[395 - 397] do not sweat cooking this meat all the
[397 - 399] way on the grill we're gonna finish that
[399 - 400] off inside all you need to do here is
[400 - 402] have fun grilling some pork and maybe
[402 - 404] drink a beer it takes about 10 to 15
[404 - 405] minutes to get a proper char on these
[405 - 406] once we're happy with the color
[406 - 408] they're going to look like this charred
[408 - 410] all over looking really nice we're going
[410 - 411] to bring this pork inside
[411 - 412] and we're going to create a large
[412 - 414] non-stick pan just like we did for the
[414 - 415] barbacoa we're going to finish this meat
[416 - 419] or we're going to take the pork and the
[419 - 421] pineapple off the skewers and run our
[421 - 422] knife through it we're going to slice
[422 - 424] this pretty thin maybe a quarter inch or
[424 - 425] so make sure to break up the pineapple
[425 - 426] quite a bit too
[426 - 428] we want a lot of surprise pops of that
[428 - 430] in our tacos huge chunks of hot
[430 - 431] pineapple aren't the tastiest thing i'd
[431 - 432] rather have them small
[432 - 434] once our pan is hot and our pork is
[434 - 435] chopped we're going to saute this pork
[436 - 437] high heat don't worry about adding any
[437 - 439] fat to the pan plenty will come from the
[439 - 440] pork we're looking to get some
[440 - 441] additional color
[441 - 442] some crispiness and we're going to
[442 - 444] finish cooking the meat in this pan any
[444 - 445] juices that ran out under the cutting
[445 - 446] board should be added here as well this
[446 - 448] pan should be quite hot
[448 - 449] to get the color and texture that we
[449 - 451] want this helps get our port to that
[451 - 453] essential crispiness that recreates that
[453 - 454] spit roasted vibe after
[454 - 456] five to six minutes of this the pork
[456 - 457] should be looking good we're gonna add
[457 - 459] in our half cup of reserved marinade
[459 - 460] here and we're gonna cook that down just
[460 - 462] to glaze the meat that should take about
[462 - 463] an additional two minutes or so
[463 - 465] toss toss toss at this point taste it if
[465 - 467] you think it needs a little bit of salt
[467 - 468] now would be the time
[468 - 470] and that's it it's charred it's tender
[471 - 473] pineappley i've got some warm tortillas
[473 - 474] in the styrofoam goya joint that i
[474 - 476] showed you in the last taco video we got
[477 - 479] some cilantro some sliced limes at the
[479 - 480] ready maybe a chilled servi
[480 - 483] maybe a marg so grab someone you love
[483 - 497] and share a taco
[515 - 515] that pork's crispy dog hmm
[515 - 519] little smoky salsa quite tender as well
[519 - 521] the thing i love about all pasta tacos
[521 - 523] is really like the charred pineapple
[523 - 525] such a surprise every time this is like
[526 - 527] my ten thousandth one
[527 - 529] so there you have it al pastor tacos
[529 - 531] that are easy to make and super fun to
[531 - 532] eat these are really close to some of
[532 - 535] the best al pastor tacos i've ever had
[535 - 536] they don't need a lot of gear and they
[536 - 538] don't take all day to make all you need
[538 - 539] is a strong appetite for tacos
[539 - 542] like your number one taco boy b-boy so
[542 - 543] if you guys likie
[543 - 545] what we're doing here a good way to
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[551 - 552] people like you
[552 - 554] as always guys thank you so much for
[554 - 555] your time and attention thank you for
[555 - 556] sticking around
[556 - 573] and we'll see you next time [Music] [Music] you