Making the GREATEST Tacos Al Pastor!
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- Опубліковано 14 чер 2024
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If you want to feed alot of people for little money, but at the same time you want something that will please everyone Tacos al pastor is the way to go. On today's family meal for the crew here's how we like to have them when we are not eating steaks!
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#food #cooking #recipe
You nailed it as always, best regards from Mexico.
I am loving the new format for the video. The ingredients right on the screen like that looks amazing and is perfect. Great job with it
Also, who doesn't love a good al pastor taco? It is one of my favorites to eat.
He forgot the 1/2 cinnamon
Guga such a real one. No dragging a vid out to reach a minute marker. Just great videos as long as the need to be
Longer could be nice
@@videostash413oh well the steak videos are decently long so some short videos should be expected
Everyone: we're hungry guga! feed us now
Guga: Makes Taco but marinates it for a day first
lmao xD
More authentic Mexican recipes please. This is great! Thank you.
Guga, the seeds do not have hardly any spice, they are the least spicy part of the pepper. The really spicy part is actually the pith, which is inside the pepper and surrounds and holds the seeds.
Exactly, they're spicy because they absorbed the spice from the pith, seeds by themselves don't taste much or they're just bitter
Yes, exactly!
This is the most annoying "well, actually" comment on food videos. Yes, he's aware. He's saying that because seeds absorb oil from the pith and gain heat.
As a mexican Chef people always mess this one up, even mexicans themselves, so I thought that was going to be the case, but this is a very decent recipe and a great alternative to not having a trompo for the al pastor. Sometimes people will go through the work of getting the marinade right and everything but end up just pan cooking the whole thing making it no longer real al pastor, and more just adobada. The essence of al pastor comes from the smokeyness you get from cooking with the trompo, that I feel you managed to still get with this smoker method, which I gotta give you props for. Great alternative
Can you freeze the meat after smoking and before frying it up? As a whole portion is too much for 1 person alone...
How the hell can you mess it up I'm an American and I will not mess it up
@@JennyvdKyou can do what you want
@WildlifeWarrior-cr1kk they mess it up because they don't cook it properly, making the alpastor adobo and marinating the meat and then cooking it in a pan doesn't do al pastor any justice. At that point its no longer al pastor and just "carne adobada" instead. If it ain't cooked on the trompo or the way guga did here where he still got the essence of alpastor which is that good smokey flavor on top of that adobo? Then it ain't alpastor. That's why in México you'll see some taquerias that have the meat, the marinade etc but are cooking it on a flat top and not a trompo refer to it as "tacos de adobada" instead of alpastor. If they don't have the smoke you can't call them al pastor.
@@cookingcholo1943 I would still eat it
I have needed this recipe for so long. This was my favorite in Mexico and i haven't found a good enough recipe anywhere. Can't wait to try this.
Literally every mexican youtube cooking channel has a recipe that's better. Goes for most dishes, if you crave a dish from any country, best look at a cooking channel of said country (use captions). Big cooking channels that tip their toes to many cuisines may have altered recipes here and there.
Thank you Guga For sharing all these delicious video's 😀. Seeing all the Wagyu video's really made me want to give it a try, so tonight i'm taking the family out to a japanese restaurant and try out wagyu for the first time. Thank you for all the inspiration and entertainment!
Hey guys I want to thank you again for the outdoor boys collaboration it was great to see two amazing channels come together
Hey Guga, hope you have a good weekend.
Ahh man I got a craving for tacos right now! We have one authentic mexican restaurant in my town but they have been fully booked every evening since they opened (7 months ago). I finally managed to book a reservation for the 10th of feb and I am looking forward to it more than I did Christmas as a child.
Guga is the goat of cooking
Looks amazing
As a Mexican, you have my approve Guga 👍🏼 Congrats
Mmmmm kinda, the meat was too thick and he ended up cooking the whole thing again.
Recteq baby!!! These tags look slammin!
That taco makes me hungry🤤😋.
Absolutely hands down, one of my top 3 favorite tacos. Next to lengua and carne. They're actually all #1.👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍 Thank you Guga.
Al pastor is so good! My favorite is Birria tho with some nice oaxaca cheese
Nice video like always
My God, these look unbelievably tasty!
Haha your sauce bottle nozzle def plugged up when you were saucing that thing. Damn chili seed. Def Been there brother! Cut it off and keep truckin. Good stuff guga
Looks very good
I'm so making that sauce.
hahaah the instant sweating hilarious
Delicious.
Make sure you get the veins too, not just the seeds, if you don't want hot.
Guga please come to Mexico!🫶🇲🇽🇧🇷🇺🇲
Using your new cook book for the Royal Rumble 2024 recipes. Let's go
those 11 chiles added at 3:30 are no joke. Just even one or two of those with seeds is brutal. That's why the crew were sweating at the end with the taste test there.
Thats funny I just made that last weekend. Reheat tip - cut any large chucks to small and warm up it up over the stove and not the oven. I found it came out juicer.
Here in Texas Guga all of those ingredients are in every grocery store, I just wish that we had the big box stores like y’all have Sam’s Club is all we have
Imma try this! Tacos El Gordo in San Diego or Vegas has the best al pastor/adobada I've ever tried, and I think their secret is Greek yogurt in the marinade to tenderize the meat more and add a creaminess that is just ridiculous! You should try it Guga and try to recreate their famous flavor!
Cmon Guga, not explaining that annatto is a brazilian seed widely used for coloring, also known as colorau or urucum? You were the chosen one hahaha, great video as always.
I'm salivating. Drools all over phone.
You should dry age steak in that marinade! That would be a fun video!
Every time i smoke pork shoulders, i make pork tacos with chimichurri and caramelized onions. It's absolutely delicious
5:06 this is new backstreet boys ??? ...😂😂😂😂😂😂...recipe like always 👌👌👌👌👌👌
Tienen buena pinta, seguro que a Oscar de La Capital le habrían gustado
Saludos
That is money 🔥👍🏻
Hey Guga, have you ever made prime rib? I would like to see your take on prime rib
Uncle Guga I’m Mexican and you do amazing. Yet I will say Barbacoa, onions, cilantro, and that’s all I need. Yet these look good.
use a hedge cutter for the pineapple and it will fit. need hte juices to drip from top.
Guga, when are you opening a Restaurant, You Donut! Per Gordon Ramsey.😂
Looks great! Leaving the pineapple on top is supposed to let the juices from the pineapple flow to the meat on the bottom and give it a bit of flavor. It's too bad it wouldn't fit on your smoker like that! There's a whole lot of Mexicans in these comments lol (I'm one of them as well!) Thumbs up!
I made a Steak Guga, must watch it, I still have to edit that vid. But tasted amazing.
5:03 never thought I'd get that reference here
What's the reference?
Wow ❤
Guga , we fried the achiote to extract the color and flavor and use only that oil, no seeds.
5 guys frfr
I don’t eat pork, so I do it with fish and is delicious!!!
Guga please try dry aging a steak in Chinese Glaze Red tub 01....
Love to all the team ❤🤗😘😋✌
Hey Uncle Guga!
Bro you should do a trip to your place and try any steak you type of give away or contest.
I'll use this recipe but change the protein to sirloin.
Rookie lol😂😂😂
What temperature did he smoke it at? And for how long ?
Great 🎉
Looks yummy. I probably would add some serranos and habaneros to that marinade.
02:32 but Trumpo has the yellow/orange bits on the top!
Ok. Going to have to try this. Been burned by a couple al pastor recipes I've tried on YT. Every single one says it's a "flavor bomb", but there just hasn't been any flavor - extremely bland. In Guga, I have faith. Pulling out a butt to thaw right now.
Update?
Alternate video title: "Guga shows off for the boys"
Guga can we use fresh chili? Or dry only
Guga! The seeds of a pepper aren't the hot part it's the pith/membrane!
The visual is like that meme several guys surrounding a couch...i mean meal...
That plate is about the right size for ME alone!
Mixing the sauce with the oil again is something that makes my stomach question if it's safe to eat lmao that's probably what they use at taco bell
Guga if you ran a restaurant I would be there.. daily!
Forgot about the pineapple slices in between the meat while it’s cooking also
Guga, I'm surprised you don't have a trompo vertical broiler!
Faz uma costela bovina assada estilo Gaúcho!!!
Looks delicious! Now all I need is $3000 of equipment to cook it 😂😂
You want to increase flavour and amount of food, bring the beans and some potato cubes 🤤
2:43 - Spongebob's nightmare
Am I the only one realizing Guga should create his own hotsauce(s) brand after seeing that marinade?
Turkey mentioned 🐺 🇹🇷
guga i challenge you make lemang!
rip adam, he will be missed
Could you do Dry Aging in Natto?
We have a food truck near my house that makes these. Never tried it though as the whole truck seems extremely sketchy. Has tacos al pastor spray painted on the side of it and the truck itself has clearly seen better days. Yours looks amazing like always. I would gladly pay for those
You should be able to check if the food truck is licensed by your local city or county. The exact laws and record-keeping systems vary, but if properly licensed, the food truck should be subject to roughly the same health and safety rules as a brick-and-mortar restaurant.
The sketchier the better my guy. That's where the good food is!
@@michaelbailey406this. The best stuff comes from places that look like they should have been trashed like a decade ago, but somehow still do.
Guga the ingredients list is a great addition but you missed the half cinnamon stick in your recipe text!
Nice video (haven't watch all of it)
Btw on the marinade list text you forgot to put cinnamon
👍
Did you never been in Mexico an try those pastor I expected some charcoal come on guga jeje
Guga - Chilli seeds contain absolutely no heat. It's the placenta around them. Just so you know!
What about the People with a peanut Allergy what do you use
Just open a restaurant already 🤤
You just showed the cooked pineapple photo. In a near-recent vid you did the criss-cross cut deep fried pork slab. NOW !!!! - to the same slab, cut thinner. Do the criss-cross cut the size of the pineapple"X" cuts. Cut off the pineapple outer skin, then do the "X" cuts of the remaining skin. Pull and wrap the pineapple with the criss-cross cut pork slab and BBQ smoke and sauce it. Would make a massively marvellous dinner !!!! Pig and pineapple - the stuffed pig.
this video fully trompopilled me
If THEY think it’s spicy, I’d die after the first bite 🤣😂
You know what’s my comfort level for spices? Peppercorn 🤷♂️
Guga, can you dry-age a Japanese Amberjack (Buri)? This request, I hopefully can spam again the future videos... hahaha.
Dry age with mushroom duxelle and dry age with wagyu fat
Guga, removing the seeds doesn’t affect the heat, I should know I grow my own chillies
That's my favorite taco made by the local Mexican restaurant. I love the grilled pineapple and the meat flavoring
No chipotle chili?
Day 2 of asking Guga to Dry Age Venison
Is it better than steak?
This video features at least TWO most important steps: 0:53 and 2:46 ;)
I can get every one of those chilis at the grocery store here in Texas. And, in every one of those chilis, it is NOT the seeds that hold the heat. There is almost no capsaicin in the seeds. That is a myth that just refuses to die. The reason to remove the seeds, especially in dried chilis, is that they can be bitter, and they get stuck in your teeth.