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| Tacos al Pastor |
Tacos al Pastor
is the Mexican version of Greek gyros. Only it is made with pork,
flavored with pineapple and served on corn tortillas. It is a very
popular street food in Mexico City. Since not too many of us have a gyro
spit, called a trompo in Mexico City, I've adapted it for the backyard
bbq. I made a batch the other day marinating and basting the meat with Larry's Southwestern Ranchero Sauce and pineapple. Everyone in my family loved it.
2 lbs boneless country pork ribs or tenderloin
1 teaspoon each salt and freshly ground black pepper or to taste
1 16 oz. jar Larry's Southwestern Ranchero Sauce
1 16 oz. can crushed pineapple
16 soft corn tortillas
1 cup mined onion
1. Place the pork in a large mixing bowl and sprinkle with salt and pepper.
2.
Mix the ranchero sauce with the pineapple and pour over the meat. Cover
and marinate for two hours or overnight in the refrigerator.
3.
Remove the meat from the marinade and cook on a gas grill or charcoal
cooker (or in a broiler) over medium high heat, basting with the
marinade until the meat is cooked through, about 8 to 10 minutes.
4. Meanwhile, heat the remaining ranchero pineapple marinade until bubbling and hot for about five minutes.
5. Remove the meat from the grill, chop into small pieces and keep warm.
6. Warm the tortillas on the grill, cover and keep warm.
7.
Place a spoonful of meat on each soft corn tortilla, spoon the heated
ranchero pineapple sauce over that, sprinkle the minced onion over that,
fold the tortillas in half and serve. Serves 4.
