![]() ![]() Since pork shoulder is high-collagen meat, it wants to go through a stall. The major difference between the loaf-pan method and the spit method is that there is much, much more exposed surface area when you stack your meat on a vertical spit. While the marinade and basic ideas are very similar to the method we wrote about before, there are significant thermal differences that arise from the change in geometry. Today we bring you another version, but this time on a vertical spit. You may or may not remember that we published a post on tacos al pastor some time ago wherein we discussed their history, their descent from Lebanese shawarma, and a terrific method of making them without a spit. Yes, we’re going to be making tacos al pastor here, but by all means use this method for cooking the meat in burritos, tortas, scattered over a plate of nachos, or even atop french fries along with salsa, cotija cheese, and sour cream or crema. This method of preparing pork is so delicious that it makes no sense to confine it to tacos alone. ![]() One of the major taco styles in Mexico is the taco al pastor, meaning “in the style of the shepherds.” It is made of pork, usually tough cuts like shoulder, sliced thinly and marinated in a rich and spicy paste, stacked on a spit and roasted-gyro style-before being sliced from the spit with a knife and piled into warm corn tortillas with fresh or grilled pineapple and strafed with onion and fresh salsa. Yes, you know we’ll be breaking out the thermometers, in this case, Smoke X2™ and our Classic Super-fast ® Thermapen ®. For this reason, we bring you this post about cooking tacos al pastor: so you can go out and make some wicked good tacos for your family.Īnd, since we’re ThermoWorks, you know we’re going to guide you through the thermal principles involved in this cook so that you not only how to cook it but understand why you’re cooking it that way. This gem in the culinary crown of the great global cuisine that is Mexican Food shines even more brightly when you manage to make it yourself. And, look, I know Cinco de Mayo is not a holiday that almost anyone in America celebrates for the right reasons and that it has a different meaning to the people of Mexico, but I’ll take any excuse to cook and eat tacos. Savory meats, fresh ingredients, bright, spicy toppings-there is so much to love. The goal is a super-thin tortilla that’s see-through before cooking.O, tacos! Will I ever tire of writing about you? I think not! If I haven’t said it before, I’ll say it now, and if I have said it before, I’ll say it again: tacos are one of the best foods. It’s important to roll all the way over the edges of the tortillas so that they are the same thickness all around. I like placing the ball of dough between two pieces of wax paper before rolling it out. Although this Mexican cooking tooldoes create uniform, round, thin tortillas, a rolling pin works just as well. No, you don’t need a tortilla press to make this tortilla recipe. Do I need a tortilla press to make this recipe? Traditional tortillas are made with lard, but not these! You can reduce saturated fats and cholesterol in your meals easily with simple swaps, such as substituting lard with Mazola Corn Oil to make homemade flour tortillas! The best part is that by making this swap, your flour tortillas are way more tender than traditional lard based tortillas. They’re the perfect vehicle for the Shredded Pork Al Pastor filling. My homemade flour tortillas are so tender and chewy, you’ll never use store-bought again after learning how to make tortillas. ![]()
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