Take this from a Mexican chef and a lover of street food in my beautiful México, you sir did a great job on making tacos al pastor in every single way, from the marinade to the way you cooked it and sliced it along the way!. Best video of an american guy making authentic tacos al pastor!
airtempo sorry but my experience with a whole pork shoulder is in a smoker over low hear for over ten hours to be tender. I cant understand how it cooks on the spit. Slices to be cut with the grain or against it?
@@Gabyrizk1978 it would be against the grain. And the reason why it's still tender is because as it turns and slowly roasts, you're not actually cooking the whole thing until juicy, it's more of a slow process where the outer pieces are being cooked, then you slice as it continues to cook on the inside, and then just keep slicing until you're done eating the whole thing. That's why he said this is something that you are serving as your guests are there, just chatting, having a few beers, you slice as you go and start preparing some tacos, while everyone is eating it continues to cook the inside, so you continue to slice as you go.
So not only is this recipe delicious I used it in a food competition and took first place. I had to cook everything in a wok. I also made homemade tortillas and a green salsa with Mexican street corn. Thank you for this video it got me a spot to compete in the world food championships. I modified it with pork tenderloin for the hot and fast. Love your videos.
Great recipe. I'm Mexican and I can approve it 🌮. The only thing that I'd add is some lime juice and salsa. Keep up the amazing work. Loving your videos
Este wey es mi héroe. This guy made it scratch using traditional Mexican ingredients such as achiote paste and piloncillo. This guy deserves more likes and subscribes
The place I used to go had pineapples placed between the meats as well. This way, as it was being sliced, bits of pineapples fell off too. You should try grilling some cactus, onions, and jalapenos on the side to eat with the tacos.
Dude, as a mexican grill enthusiastic and obviously a tacos al pastor lover it's cool to watch others make this recepies, good job man. Greetings from mexicali, mexico.
I made this recipe and followed the instructions and this was just out of this world. I grilled the pork on a 22 weber kettle with the rotisserie and put a 12” leave cast iron pan underneath when I was cutting off the bits. Awesome technique all the way from start to finish.
You are a wonderful teacher. Not only are your recipes great, but you walk thru and hand hold your viewers each step of the process. I finally subscribed tonight and am glad I did. thumbs up......again.
I am mexican and as i read the title i thought it wasnt going to be a good recipe but chef tom does justice to every damn recipe he uploads! Nice job man you do need some salsa de arbol.tho
i lived in el paso for a couple of years, that marinade and the way you cooked the pork was absolutely spot on. In my opinion, the only thing i would change is to dice up the pineapple a little finer, caramelize it slightly in a pan, and use white onion instead of red and chop up the cilantro and mix it with the onion before serving on top and squeeze a fresh lime on a corn tortilla instead of flour. Either way, that dish looked absolutely amazing. Well done sir.
Thanks Steven! It is always great to hear from folks who have regional experience appreciating the recipe and technique. It's also great to have folks share the way they would prepare and serve. Our recipes are intended to spark interest and creativity, with the hope folks will put their own twists on it and make it their own. New videos every Tuesday and Friday, hope you'll join us.
Man, you are like the best doing Mexican stuff, that being said, in Mexico if a taco does not have lemon and spicy sauce (yes, besides the Adobo) is not a taco, BTW, made the Smoked Ceviche from the other day this weekend, it was perfect!, keep the good work up!
love the system you set up to get your charred al pastor. For a long time I've been pondering how to make that possible at home, I'm definitely buying the rotisserie equipment to load up my grill. thanks again.
New to your UA-cam site and I'm instantly hooked. I can't wait to find out what else you've made. So far it appears you're willing to take on some pretty challenging or extravagant dishes. Being from Phoenix, Al Pastor is one of my favorites. Another Mexican favorite I'd love to see you take on is pork Carnitas. I love the slight sweet garlicky flavor with the crispy caramelized outer crust, almost like burnt ends. When it's done right, it's amazing! While I'm making suggestions on your Al Pastor video, watching the meat turn on the rotisserie makes me think of another favorite. It would awesome if you made a homemade Gyro. I look forward to seeing if you take on the challenge and I'll keep watching for your other amazing dishes!
Made these today, amazing recipe and this video was super helpful! A couple of notes: - Used a picnic shoulder roast, so I didn’t get as many even slices as I would have liked after dealing with the bone and skin. - Was low on chipotle peppers so added a big arbol with the guajillo and chipotle peppers. - Had a heck of a time getting the achiote paste to dissolve. Doubled the cider vinegar and olive oil and still had to add water just to get something of a decent consistency. Was still rather pasty in the end. Is 14oz. too much.? Still turned out great! Was super happy with the adobo, first shot at the whole thing.
Looks Amazing! Can't wait to give this a shot. I have been in love with pastor since I first tasted it. Props for making that fresh adobo. I slice & dice my onions like you too.
I've been obsessed with wanting to make these ever since I had them at el taco gordo in Vegas last summer. This recipe looks to be a dead ringer for theirs, can't wait to try them.
Great video! I would suggest to strain your sauce before you marinate the meat. Other than that, this is one of the best recipes in UA-cam 100%. Long live chef Tom!!!!
Looks delicious as always!! Only disadvantage I can think of with regards to roasting it horizontally instead of vertically is that the pineapple really doesn't gets to "unleash it's potential" as the juices drip down off the skewer instead of running down through the meat.
Yeah man! Chef Tom, Al Pastor is my favorite taco as well. I make Grills and smokers, and I am designing an old style wood burning vertical rotisserie specifically for Al Pastor and Gyros... BTW- your channel is by far the best in the BBQ genre on UA-cam... thankn you
Great recipe, but I want to add why vertical grilling is important: if you turn the spit horizontally, the fat will end up in the grill and the meat will dry out faster. With vertical grilling, the fat runs down along the meat, keeping it moist and allows for a slower cooking method, which utlimately results in a more tender, flavorful meat.
Great recipe chef tom, looks delicious. Can you make a video showing how to make pescado zarandeado ( whole fish butterflied over coals). I would love to see your take on the recipe.
This is pretty accurate and impressively close to how I was taught to make adobo marinade and al pastor tacos from my great grandfather. Wouldn't change anything but he might use bitter orange and not the super sweet oranges so common in the US these days.
Damn they look so scrumptious. I am drooling over my phone. Have you considered doing Tandoori Chicken tacos..that would be the best fusion food ever..!!
PROFOUND BEEFINESS ...or maybe tandoori chicken and naan bread? I would love to see that recipe Tom! Tandoori ovens are made of clay, so I guess a Kamado would work perfectly.
I appreciate your fine efforts here. One important question that has not been addressed though. How do you continue to shave off the cooked meat now that you've gotten down to the rotisserie spikes?
New subscriber, this looks amazing, we had one of these at my brothers wedding in Mexico six years ago, you may have to invest in a vertical spit, I can see doing this at home, yum!!!
Its hard to say, Mike. Blending the whole can might be more spicy than what you want. On top of that, the quantity of Adobo sauce required for this recipe would mean purchasing several of those little cans you're talking about. I know that's an awfully vague response, but I hope it's at least somewhat helpful.
Great!! Remember adobo paste and al pastor marinating sauce are different, the second one has many more different spices than axiote and Chilis, like cinnamon, etc. One is from Northern Mexico called adobada tacos, the al pastor tacos are from Mexico city and a slice of pineapple are added. Arabs do not eat pork, it is the Mexicans that created this marinated beef taco, inspired by the Lebanese migrants food
Love every video, instant click. Can't believe you guys don't have more subs. Calling it right now, this is gonna be a Binging with Babish situtaion, where you go from 80k subs to a million in half a year.
Wow great recipe!! Missing the salsa though lol but still really well made!! Hope you can make a vid on how to make some good tacos de brisket!! And if possible a salsa too :)
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Take this from a Mexican chef and a lover of street food in my beautiful México, you sir did a great job on making tacos al pastor in every single way, from the marinade to the way you cooked it and sliced it along the way!. Best video of an american guy making authentic tacos al pastor!
airtempo Do you slice the dried peppers and empty the seeds, then them“wake up”? That’s the way I learned to do it.
Isn’t it necessary to pound the meat to tenderize it?
@@Gabyrizk1978 Not at all, you get flat "steaks" from your butcher and good quality meat and there's no need to pound it to tenderize it.
airtempo sorry but my experience with a whole pork shoulder is in a smoker over low hear for over ten hours to be tender. I cant understand how it cooks on the spit. Slices to be cut with the grain or against it?
@@Gabyrizk1978 it would be against the grain. And the reason why it's still tender is because as it turns and slowly roasts, you're not actually cooking the whole thing until juicy, it's more of a slow process where the outer pieces are being cooked, then you slice as it continues to cook on the inside, and then just keep slicing until you're done eating the whole thing. That's why he said this is something that you are serving as your guests are there, just chatting, having a few beers, you slice as you go and start preparing some tacos, while everyone is eating it continues to cook the inside, so you continue to slice as you go.
So not only is this recipe delicious I used it in a food competition and took first place. I had to cook everything in a wok. I also made homemade tortillas and a green salsa with Mexican street corn. Thank you for this video it got me a spot to compete in the world food championships. I modified it with pork tenderloin for the hot and fast. Love your videos.
Hey brother. Mexican from So Cal here. Grew up making this with my pops....you're doing it justice for sure. Good work.
Great recipe. I'm Mexican and I can approve it 🌮. The only thing that I'd add is some lime juice and salsa.
Keep up the amazing work. Loving your videos
nobody cares what you approve or not. he can make whatever he wants and call it whatever he wants.
James Miller triggered for no reason
@@wildjames Yeah.. Here come James to save us from someone's opinion.
@@wildjames why so salty, Karen? lol..
@@wildjames Are you ok?
Este wey es mi héroe. This guy made it scratch using traditional Mexican ingredients such as achiote paste and piloncillo. This guy deserves more likes and subscribes
Good job man coming from a mexican your spot on the marinate .. I just prefer corn tortillas.. looks really good..
The place I used to go had pineapples placed between the meats as well. This way, as it was being sliced, bits of pineapples fell off too. You should try grilling some cactus, onions, and jalapenos on the side to eat with the tacos.
Dude, as a mexican grill enthusiastic and obviously a tacos al pastor lover it's cool to watch others make this recepies, good job man.
Greetings from mexicali, mexico.
I made this recipe and followed the instructions and this was just out of this world. I grilled the pork on a 22 weber kettle with the rotisserie and put a 12” leave cast iron pan underneath when I was cutting off the bits. Awesome technique all the way from start to finish.
Love the chunks of pineapple on the taco. And just tossing the cilantro on. no chopping. Brilliant I could hear the crunch I’m making this
Best Al Pastor video on youtube!!! Thank you!!!
You are a wonderful teacher. Not only are your recipes great, but you walk thru and hand hold your viewers each step of the process. I finally subscribed tonight and am glad I did. thumbs up......again.
Great video man👍
I really love your show,just started watching.
I am mexican and as i read the title i thought it wasnt going to be a good recipe but chef tom does justice to every damn recipe he uploads!
Nice job man
you do need some salsa de arbol.tho
BEAUTIFUL AND INSPIRATIONAL. Lol, keep up the good (and tasty) work. You're very influential to my culinary interests. Thanks so much Chef Tom.
i lived in el paso for a couple of years, that marinade and the way you cooked the pork was absolutely spot on. In my opinion, the only thing i would change is to dice up the pineapple a little finer, caramelize it slightly in a pan, and use white onion instead of red and chop up the cilantro and mix it with the onion before serving on top and squeeze a fresh lime on a corn tortilla instead of flour. Either way, that dish looked absolutely amazing. Well done sir.
Thanks Steven! It is always great to hear from folks who have regional experience appreciating the recipe and technique. It's also great to have folks share the way they would prepare and serve. Our recipes are intended to spark interest and creativity, with the hope folks will put their own twists on it and make it their own. New videos every Tuesday and Friday, hope you'll join us.
Love it! You are the man! Suggestion: Lengua (Beef Tongue) Tacos? Its adventurous but done right these tacos can be the tastiest!!!
We love tacos de lengua around here! We'll add it to our list for an upcoming video.
I met beef tongue tacos in a parking lot in Pasadena, California many years ago and fell in love.
Awesome tacos Chef Tom!!
I'd love to see you do a video on your take on gyros!! I love everyone of your videos!!
Dude. For real for real those looks amazing
Darn, I just ate, now I'm hungry again! I so need a rotisserie for my grill. Looking amazingly good Tom.
Chef Tom is my hero.
As a Mexican i approve this tacos :P
Love the format of these videos keep it up! Much needed! Game changer
I'm a new subscriber and I can see myself getting addicted to your channel, Looking forward to watching many more videos
We are glad to have you on board!
@@allthingsbbq Ty
Fantastic video and recipe!!! I'm definitely going to try this!!!
Again a fantastic video, love Al Pastor
YESSSSS!! I have been thinking about making al pastor for years ...All in now Tom !
Man, you are like the best doing Mexican stuff, that being said, in Mexico if a taco does not have lemon and spicy sauce (yes, besides the Adobo) is not a taco, BTW, made the Smoked Ceviche from the other day this weekend, it was perfect!, keep the good work up!
Made this yesterday, was amazing!
That's awesome!!
Fantastic! Pork done gyro style. Haram for some, delicious food for others!!! Keep up the great work.
Thanks for watching!
Great job!
love the system you set up to get your charred al pastor. For a long time I've been pondering how to make that possible at home, I'm definitely buying the rotisserie equipment to load up my grill. thanks again.
Really awesome job with this recipe and process. Big-time tip of the hat to you, sir.
Awesome video and awesome recipe! Thank you from a long time follower. Keep up the great work!
New to your UA-cam site and I'm instantly hooked. I can't wait to find out what else you've made. So far it appears you're willing to take on some pretty challenging or extravagant dishes. Being from Phoenix, Al Pastor is one of my favorites. Another Mexican favorite I'd love to see you take on is pork Carnitas. I love the slight sweet garlicky flavor with the crispy caramelized outer crust, almost like burnt ends. When it's done right, it's amazing! While I'm making suggestions on your Al Pastor video, watching the meat turn on the rotisserie makes me think of another favorite. It would awesome if you made a homemade Gyro. I look forward to seeing if you take on the challenge and I'll keep watching for your other amazing dishes!
Made these today, amazing recipe and this video was super helpful! A couple of notes:
- Used a picnic shoulder roast, so I didn’t get as many even slices as I would have liked after dealing with the bone and skin.
- Was low on chipotle peppers so added a big arbol with the guajillo and chipotle peppers.
- Had a heck of a time getting the achiote paste to dissolve. Doubled the cider vinegar and olive oil and still had to add water just to get something of a decent consistency. Was still rather pasty in the end. Is 14oz. too much.?
Still turned out great! Was super happy with the adobo, first shot at the whole thing.
Great looking tacos, another excellent video.
Thank you for watching.
Oh man, that looked wonderful. Keep up the good work!!!
Great job, the preparation is so authentic. FYI you're missing lime , salsa and definitely the cerveza.
Looks Amazing! Can't wait to give this a shot. I have been in love with pastor since I first tasted it. Props for making that fresh adobo. I slice & dice my onions like you too.
Pretty good for a Guero love the fact that you used the achote.
I've been obsessed with wanting to make these ever since I had them at el taco gordo in Vegas last summer. This recipe looks to be a dead ringer for theirs, can't wait to try them.
As a fellow Al pastor lover. WELL DONE SIR WELL DONE! looks great man
Thanks for watching!
i want to come to your home and eat all of your cooking.
this stuff has me salivating
Great video! I would suggest to strain your sauce before you marinate the meat. Other than that, this is one of the best recipes in UA-cam 100%. Long live chef Tom!!!!
Yum. I'm going to try it out
one of my favorite dishes!!!
I have been wanting to do this for a long time.
Incredible
nice taquitos just a little lime and they are perfect
As soon as you said turn it sideways. I thought of the rock. Totally thought you were gonna say " and stick it straight up your candy ass" 😂😂
HAHA! :)
Really nice recipe. Thanks for sharing it
complimenti, buonissimo!!
Great insight. Love that idea. Cheers.
Very good cook brother.
Looks delicious as always!! Only disadvantage I can think of with regards to roasting it horizontally instead of vertically is that the pineapple really doesn't gets to "unleash it's potential" as the juices drip down off the skewer instead of running down through the meat.
Yeah man! Chef Tom,
Al Pastor is my favorite taco as well. I make Grills and smokers, and I am designing an old style wood burning vertical rotisserie specifically for Al Pastor and Gyros...
BTW- your channel is by far the best in the BBQ genre on UA-cam... thankn you
Great video and recipe!
How would you say one could do this without a rotisserie?
Love it. It's so beautiful. I love pastor
You look so much like my younger cousin...i love to watch your fantastic show
Looks amazing bro
Hello Chef Tom! can you make a vid about making your own barbecue rub or any kind of rub. thanks
We will do that in the future. We have a quick and easy barbecue sauce recipe in an upcoming video and will do the same with a rub soon.
amazing version of tacos al pastor! congratz! plz consider put some salsa on them!
No salsa needed this time, but we always have homemade stuff lying around (usually green salsas as that is our favorite). Thanks for watching.
Amazing recipe and video, subscribed.
awesome recipe, some hot salsa and two or three drops of lemon on those tacos is the way to go for most of méxico city people.
Very cool
Great recipe, but I want to add why vertical grilling is important: if you turn the spit horizontally, the fat will end up in the grill and the meat will dry out faster. With vertical grilling, the fat runs down along the meat, keeping it moist and allows for a slower cooking method, which utlimately results in a more tender, flavorful meat.
Let's see some Korean BBQ!
No
Super pour accompagner un filet de poisson a la planche 😊
as a mexican, I approve this tacos!
Thanks! :)
Great recipe chef tom, looks delicious. Can you make a video showing how to make pescado zarandeado ( whole fish butterflied over coals). I would love to see your take on the recipe.
An electric knife may help saving thin layers at that awkward slicing angle. No need to saw.
Al pastor is amazing.
Lots of work but my God it looks amazing.
This is pretty accurate and impressively close to how I was taught to make adobo marinade and al pastor tacos from my great grandfather. Wouldn't change anything but he might use bitter orange and not the super sweet oranges so common in the US these days.
Why do I watch these, so hungry now.
Great vid
Damn they look so scrumptious. I am drooling over my phone. Have you considered doing Tandoori Chicken tacos..that would be the best fusion food ever..!!
We'll add it to our list!
PROFOUND BEEFINESS ...or maybe tandoori chicken and naan bread? I would love to see that recipe Tom! Tandoori ovens are made of clay, so I guess a Kamado would work perfectly.
Johan Tornberg Yup..that would be cool.
I do butter chicken tacos, with a naan bread shell, in my food truck,. As well as other fusion tacos.
Tywithay nice...as an Indian i approve of that.
I appreciate your fine efforts here. One important question that has not been addressed though. How do you continue to shave off the cooked meat now that you've gotten down to the rotisserie spikes?
Nice job, man!
New subscriber, this looks amazing, we had one of these at my brothers wedding in Mexico six years ago, you may have to invest in a vertical spit, I can see doing this at home, yum!!!
I'm surprised we didn't get Chef Toms signature Queso Fresco top off at the end. 😁
Que delicioso 💕
That beard is ON POINT
If I buy the can of chipotle in adobo sauce for the marinade, do I blend the whole can? Take out the chipotle chiles?
Its hard to say, Mike. Blending the whole can might be more spicy than what you want. On top of that, the quantity of Adobo sauce required for this recipe would mean purchasing several of those little cans you're talking about. I know that's an awfully vague response, but I hope it's at least somewhat helpful.
Bro your recipe is so legit, you have to be Mexican!
Thanks for watching!
I like tacos al carbon.but you need hot salsa avocado limones and tortillas de maiz...but i approved yours tacos al carbon...have a nice day chef ...
Well, ilove you such a Mexican guy!!
I am glad I don't live anywhere near you Chef Tom, because, with all due respect, I would be about 50 lbs heavier! That looks amazing sir!
WOW!! DAMN!!! That says it all!
Yummm! How about a feast where mushrooms are the centerpiece like morells or cep de bordeau? (Alongside some lamb pls)
We'll add it to our list!
Great!! Remember adobo paste and al pastor marinating sauce are different, the second one has many more different spices than axiote and Chilis, like cinnamon, etc. One is from Northern Mexico called adobada tacos, the al pastor tacos are from Mexico city and a slice of pineapple are added. Arabs do not eat pork, it is the Mexicans that created this marinated beef taco, inspired by the Lebanese migrants food
Lebanese Christians eat pork
I m Mexican just 2 things les achiote like 2 tbsp, and don't forget the salsa
😍😍😍😍😍
Love every video, instant click. Can't believe you guys don't have more subs. Calling it right now, this is gonna be a Binging with Babish situtaion, where you go from 80k subs to a million in half a year.
Chef Tom, could you make a lamb or chicken doner? I'm guessing it'd be similar, but I'd love the flavor profile and the sauce I'm sure you'd nail.
Nice 👍🏻
Chef Tom excellent jib...
You should do a video on lengua. All my Mexican buddies love lengua.
Wow great recipe!! Missing the salsa though lol but still really well made!! Hope you can make a vid on how to make some good tacos de brisket!! And if possible a salsa too :)