I’m Mexican, grew up in Mexico City, now I live in DC and miss tacos al pastor so much!, this is the best recipe I’ve seen, too bad I don’t have a grill….I’ll be traveling soon and have tacos al pastor! My brother makes your sourdough bread at least once a week. Love your channel.
I‘m German, I‘ve lived in Guadalajara and once visited my sister in NYC while she was studying there and I was hoping to get Tacos because I thought with the Tacos in the USA it would be like the Turkish food here in Germany but no. I didn‘t find any authentic Mexican food in New York f-king City. I couldn‘t believe it. But a half year later I went back to Mexico and ate Tacos till the end 😅
Norma, I'm 100% mexicano , you can get a grill from $29 to $100 cheaper than going on a round trip to your brother's, I suggest you to get a cheap grill you don't need nothinf biiiiig and try it out , you won't be disappointed 😉 👍🏼
"I've had many failures at this" defines a good learner. If we keep asking ourselves "What don't I know?" we will learn. Seek that which you don't know. So I suggest the lesson here is more about the process of "Figuring out how to make this" rather than "OK here's the step by step recipe". Instead of simply learning a recipe for Al Pastor, we get to learn the process of how to create whatever it is we want. Thanks teacher chef, for teaching us how to teach ourselves...🙂
I love tacos al pastor and this looks like a fantastic recipe. In other words, a home recipe that won't disappoint. Looks like you nailed it. This al pastor would also work great for burritos and tortas. Muchos gracias senor Bri.
This looks like a pretty great way of doing it to me - I also really wanted to find a reasonable way to do it at home so I came up with my own method cuz my only grill is a gas grill that kinda sucks. There's a Latin grocery store near me that sells pre-diced al pastor marinated pork (onions and pineapple included) - which is easy mode for me and tastes amazing so I don't generally do my own marinade anymore. I like to pan fry the marinated pork just long enough to get it close to done, then spread it on an aluminum foil lined baking sheet before broiling it for a few minutes at a time to get some charring, then giving it a little mix in the sheet and putting it back in until the top chars again - repeat til char looks good. The broiling helps cook down the marinade and mixes well into the rendered fat to make an amazing sheet-pan sauce. Found your channel recently Brian and really enjoy your content! Keep up the great work.
I live in Orange California, CA. Let me say right off that I want to leave the state as soon as I can so the trolls don’t need to tell me how much CA has been ruined over the past few decades. I will just respond that we have the best weather in the world and I agree with what you say about how special Al pastor is. I can literally get it from a restaurant so authentic that I need to order in Spanish or from a corner taco cart that I also need to order in en español with homemade tortillas from literally at least 20 places within 10 minutes from my house. 30-40 places is more realistic. Keep up the love for Al pastor. I just watched your chicken Al pastor video this am and will be trying your recipe this weekend. Much love
O man I come from Monterrey mexico … where there’s more al pastor taco stands then 711 stores.. and yes there’s a lot of them… and yes when you shave it and put it in the plancha they will become like bacon strips … but Yeah everything here is spot on Also if you go to Monterey you can also ask them to make them “a la gringa” which means they will put in flour tortilla and a bunch of cheese ..lol
Trompo means top. Like a spinning top, a child's toy because that's kinda what it looks like after you stack the meat up, but also I suspect because it spins in a vertical axis.
Oh man, the fragrance of the Annatto seeds, Ancho and Guajillo chiles make this a special recipe. Overnight, the pineapple and vinegar break down the tough pork shoulder into a tender just-the-right amount of juicy fat content when grilled and then cooked in the pan. It's pretty close to la trompa layered pork in Mexico.
I love the fearlessness Bri (B-boy😂) has! So confidant!! I will make these for my son’s upcoming birthday this week. I have an amazing pork shoulder from butcher box!! Thank you BL💫💫💫
OMG!!! We made this last night for the football game. It was AMAZING!! Really, try this recipe. And really simple to make next to all the other recipes I looked at. The marinade is the bomb!!! Thank you Brian for the great recipe but there is a problem...NO leftovers!!! Halftime took care of that, lol. Thanks again, this totally a keeper!!!
I've seen an effort to replicate the trombo, you top and tail the pineapple then trim off the leave. use the top and bottom as your base running a thick skewer through the center of each and then stacking thin sliced marinated on the skewered pineapple head all placed on a baking tray and roasted I nthe oven
I learned recently that Al Pastor was apparently influenced by Lebanese immigrants to Mexico, thus the traditional vertical spit roast cooking style similar to kebab.
I’m gonna make this and I’m sure it’s gonna be awesome!! BTW, you mentioned pineapple juice in the vid but it’s not actually listed in the ingredients or seen in the video… I’ll wing it for the moment. Hasta luego…
Don't use canned pineapple juice as a substitute. Yes, it will add pineapple flavor, but it doesn't have the enzymes needed to tenderize the meat. The juice manufacturing process destroys the enzymes.
Hey B, I love your videos. Keep them coming please! I'm going to try your tacos al pastor tomorrow. Just an FYI, on your typed description, you left out the amount of crushed tomato for the salsa. I can easily figure it out, but just thought your perfection-ism would like to know. Thank you for being you! ✌️
Hey Brian. Just made the salsa and it was VERY watery. To the point of being inedible. In the vid it looks like you had strained the mixture before putting it in the blender. I double checked the amounts and I used the same amount of liquid that you did.
Hmm, that’s troubling. The salsa would be pretty saucy and loose, apologies you had some difficulty. I made twice when I shot and didn’t have an issue. This was earlier on and I wasn’t as experienced developing recipes for people other than me
@@BrianLagerstromThanks for the reply. I'll mess with it. Made the marinade today and it looks and tastes great. I'm making the tacos tomorrow and I'm psyched. This method should be perfect for the equipment I have.
Yo Bri, I'm doing a write up of this recipe to follow as I make it and I noticed that some of the ingredient amounts for both the marinade and salsa are different between what you say in the video and whats listed in the description. Just wondering which one to follow. Thanks!
I was getting ready to make this and then saw your message... Yeah, I have to agree not only is what is written in the description is a sloppy translation of what was spoken in the video, the video's weights and measures don't match either. Marinade example (1:20): he says "2 TBLS of salt and 2 TBLS of sugar or 10 grams each". 10 grams implies he meant to say teaspoons, but when you look in the written recipe it says 2 tsp of salt (10g) and 2 TBLS of sugar (25g). I'm guessing that the sweetness is suppose to come from the pineapple so I'm going to make it with 10 grams sugar. Salsa example: The written list does not include the 1/4 cup crushed tomato, states only 1 vs 2 ancho chilis, 6 vs 3 guajillos and 8 vs 5 arbols.
Piquant. Sweetie, (I’m old enough to be your mother so it’s not meant condescendingly ❤️)…. Anyway, it’s pronounced pee kahnt’ - emphasis on the second syllable. This is the second time I’ve heard pronounce it phonetically and yes, I’m an English/grammar /spelling/punctuation nerd. Love your channel and I hope you see this. 🤓
The salsa recipe in the vid an the one on the description are slightly different (amount of Ancho and Guajillo chiles and the tomato isnt listed on the bottom) May be what happened for the person commenting about the wrong consistency.
I love Rick Bayless, but I must say, these blow his version out of the water as far as technique and appearance. Almost certainly flavor, too, because his lacked that crispiness from the final pan sear. Honestly, B, and this is coming from a UA-cam food video nerd, you're already up there in the pantheon. Good work.
Man, so many taco stands in my town, their pastor is flavorless. Al Pastor is def a dish many taqueros cant even get right. Its rare when you find a taquero that can do it right, even in Mexico in depends what city ur in.
How tf does this Cat only have 75k subs? Is it the abbreviations with a Y? I get it, it's overused. But pulling that back by 30 grams, should find a nice balance of quirk meets convenience with a pinch of lazy irony. Great vids Bud, picking up some new and interesting tips from the home jungle base here in Thailand.
@@BrianLagerstrom very belated but it worked wonderfully!! broiled on high for 8-10 minutes and then cut up and fried everything up in a wok. we went out for drinks afterwards and my friends didn't want to buy any food because "there's some bangin tacos at home though" lol
@@BrianLagerstrom What would be the ratio of the paste to add if substituting in place of the seeds? Also is Achiote paste the same as Anotto paste? From what I can find they are the same but wanted to be sure. Thanks in advance, can't wait to try this recipe.
Another entertaining mouthwatering video. But at some point there's a reason why there are restaurants to do all this preparation. For some reason it's especially with semi-complex Mexican dishes that I just want someone to make it and bring it to me fresh so I can dig right in. Otherwise it's like watching porn for three hours with no chance of an orgasm until the very very end.
i love your videos, but it frustrates me that your itemized recipe above does not match the video recipe. i have guessed wrong more than once on quantities/ingredients when there are discrepancies between the two, only to have to spend time trying to save it or just scrap it and try again. for making the salsa, your printed recipe has different ingredient amounts and does not include the crushed tomatoes. from when i viewed recipe to when i made it was a few weeks apart, so when i pulled up written out recipe and made it, it was blah. had to rewatch video to figure it out. added the extra ancho and tomatoes, and that did the trick. could have saved myself some time if your video recipe matched the written recipe.
📌BRO, SHAWARMA IS ORIGINALLY FROM LEBANON, AND TACO AL PASTOR IS A COPY-PASTE OF SHAWARMA, AND TORTILLA IS ORIGINALLY LEBANESE BREAD TOO. It's like saying Pizza is from Mexico just because of putting other toppings and changing its name?, 📌......come on man don't try to steal Lebanon food ❗tacos al pastor doesn't exist!!
Love this guys recipes! And he said, "peeqwant" cute.
Thanks for watching
I’m Mexican, grew up in Mexico City, now I live in DC and miss tacos al pastor so much!, this is the best recipe I’ve seen, too bad I don’t have a grill….I’ll be traveling soon and have tacos al pastor! My brother makes your sourdough bread at least once a week. Love your channel.
I‘m German, I‘ve lived in Guadalajara and once visited my sister in NYC while she was studying there and I was hoping to get Tacos because I thought with the Tacos in the USA it would be like the Turkish food here in Germany but no. I didn‘t find any authentic Mexican food in New York f-king City. I couldn‘t believe it. But a half year later I went back to Mexico and ate Tacos till the end 😅
Norma, I'm 100% mexicano , you can get a grill from $29 to $100 cheaper than going on a round trip to your brother's, I suggest you to get a cheap grill you don't need nothinf biiiiig and try it out , you won't be disappointed 😉 👍🏼
This recipe is on point, my buddy made a batch following this and it was SO GOOD.
Really good to hear!
There is something beautiful and magical about tacos. Al pastor is my absolute favorite. I'll definitely try this recipe.
Also check my recent easier version! Crispy pork tacos, they are a smash up of carnitas and al pastor
@@BrianLagerstrom Fantastic! I will. Thank you!
My favourite to watch. I love it when he says “ hey Bri…” he didn’t in this vid but then end music when putting the tacos together made up for it
Quickly becoming one of my favorite youtube food content creators, not sure how i've only recently stumbled onto your videos.
"I've had many failures at this" defines a good learner. If we keep asking ourselves "What don't I know?" we will learn. Seek that which you don't know.
So I suggest the lesson here is more about the process of "Figuring out how to make this" rather than "OK here's the step by step recipe". Instead of simply learning a recipe for Al Pastor, we get to learn the process of how to create whatever it is we want.
Thanks teacher chef, for teaching us how to teach ourselves...🙂
Que ricos los tacos del pastor, uno de mis favoritos Gracias por compartir esta receta de mi MEXICO!!!
I love tacos al pastor and this looks like a fantastic recipe. In other words, a home recipe that won't disappoint. Looks like you nailed it. This al pastor would also work great for burritos and tortas. Muchos gracias senor Bri.
I think this is the best Pastor Recipe I ever saw on youtube
This looks like a pretty great way of doing it to me - I also really wanted to find a reasonable way to do it at home so I came up with my own method cuz my only grill is a gas grill that kinda sucks. There's a Latin grocery store near me that sells pre-diced al pastor marinated pork (onions and pineapple included) - which is easy mode for me and tastes amazing so I don't generally do my own marinade anymore.
I like to pan fry the marinated pork just long enough to get it close to done, then spread it on an aluminum foil lined baking sheet before broiling it for a few minutes at a time to get some charring, then giving it a little mix in the sheet and putting it back in until the top chars again - repeat til char looks good.
The broiling helps cook down the marinade and mixes well into the rendered fat to make an amazing sheet-pan sauce.
Found your channel recently Brian and really enjoy your content! Keep up the great work.
I live in Orange California, CA. Let me say right off that I want to leave the state as soon as I can so the trolls don’t need to tell me how much CA has been ruined over the past few decades. I will just respond that we have the best weather in the world and I agree with what you say about how special Al pastor is. I can literally get it from a restaurant so authentic that I need to order in Spanish or from a corner taco cart that I also need to order in en español with homemade tortillas from literally at least 20 places within 10 minutes from my house. 30-40 places is more realistic. Keep up the love for Al pastor. I just watched your chicken Al pastor video this am and will be trying your recipe this weekend. Much love
Made them with elote for dinner last nite....sooooo tasty, thanks Brian!
Julie Ridlon stoked you made them!
Al pastor is my favorite and these look incredible! Thanks I will try this!
Cooking with dark chile marinade while wearing a white shirt. Respect.
i like to live on the edge
I love tacos.
O man I come from Monterrey mexico … where there’s more al pastor taco stands then 711 stores.. and yes there’s a lot of them… and yes when you shave it and put it in the plancha they will become like bacon strips … but Yeah everything here is spot on
Also if you go to Monterey you can also ask them to make them “a la gringa” which means they will put in flour tortilla and a bunch of cheese ..lol
Trompo means top. Like a spinning top, a child's toy because that's kinda what it looks like after you stack the meat up, but also I suspect because it spins in a vertical axis.
Looks amazing 😋
Nice. Will definitely try this. Thanks Brian.
It’s 6am and I’m craving tacos…
Hey Bri, I made this. It was dope.
Oh man, the fragrance of the Annatto seeds, Ancho and Guajillo chiles make this a special recipe. Overnight, the pineapple and vinegar break down the tough pork shoulder into a tender just-the-right amount of juicy fat content when grilled and then cooked in the pan. It's pretty close to la trompa layered pork in Mexico.
I love the fearlessness Bri (B-boy😂) has! So confidant!! I will make these for my son’s upcoming birthday this week. I have an amazing pork shoulder from butcher box!! Thank you BL💫💫💫
OMG!!! We made this last night for the football game. It was AMAZING!! Really, try this recipe. And really simple to make next to all the other recipes I looked at. The marinade is the bomb!!! Thank you Brian for the great recipe but there is a problem...NO leftovers!!! Halftime took care of that, lol. Thanks again, this totally a keeper!!!
Made these yesterday. They loved them.
Good to hear it! Thanks for the feedback and for watching!
Looks amazing 😍 Save the pineapple peel for making some tepache!
thanks! and i'll have to look into that!
Two words: Spot on!!!
I've seen an effort to replicate the trombo, you top and tail the pineapple then trim off the leave. use the top and bottom as your base running a thick skewer through the center of each and then stacking thin sliced marinated on the skewered pineapple head all placed on a baking tray and roasted I nthe oven
Sounds good, but I would wonder if there would be enough charred seared exterior.
When I was first served this dish
Genius! Mini spits.
Booyee nice job...
I learned recently that Al Pastor was apparently influenced by Lebanese immigrants to Mexico, thus the traditional vertical spit roast cooking style similar to kebab.
Yummy.
So high 😂
Love this recipe!
Thank you
Dam...n good channel. Hella good recipes well presented!
Excellent
Those look incredible 😍
Thank you! they really were :)
I’m gonna make this and I’m sure it’s gonna be awesome!!
BTW, you mentioned pineapple juice in the vid but it’s not actually listed in the ingredients or seen in the video…
I’ll wing it for the moment.
Hasta luego…
I believe he was referring to the cup of pineapple that was blended as part of the marinade
Don't use canned pineapple juice as a substitute. Yes, it will add pineapple flavor, but it doesn't have the enzymes needed to tenderize the meat. The juice manufacturing process destroys the enzymes.
Looking good those tacos.
Hold the pineapple for me and add a false guacamole salsa man!
Keep up the great work 😉
Hey B, I love your videos. Keep them coming please! I'm going to try your tacos al pastor tomorrow. Just an FYI, on your typed description, you left out the amount of crushed tomato for the salsa. I can easily figure it out, but just thought your perfection-ism would like to know. Thank you for being you! ✌️
Great video Brian!
love this dude
Pretty good bro, thanks for sharing, I'm going to try your salsa 👍
Just made this recipe today, its sooo good!!! But you mentioned pineapple juice in the marinade and it isn’t in the recipe?!
oh those eyes
Yum❤🇨🇦
Love it B Boi!
You can also cook in on a shawarma grill
Leftover pineapple + marinade + dehydrator = candy.
Hey Brian. Just made the salsa and it was VERY watery. To the point of being inedible. In the vid it looks like you had strained the mixture before putting it in the blender. I double checked the amounts and I used the same amount of liquid that you did.
Hmm, that’s troubling. The salsa would be pretty saucy and loose, apologies you had some difficulty. I made twice when I shot and didn’t have an issue. This was earlier on and I wasn’t as experienced developing recipes for people other than me
@@BrianLagerstromThanks for the reply. I'll mess with it. Made the marinade today and it looks and tastes great. I'm making the tacos tomorrow and I'm psyched. This method should be perfect for the equipment I have.
should of add paprika or achiote to give it a nice beautiful color to the meat. but your salsa came out good.
Yo Bri, I'm doing a write up of this recipe to follow as I make it and I noticed that some of the ingredient amounts for both the marinade and salsa are different between what you say in the video and whats listed in the description. Just wondering which one to follow. Thanks!
I was getting ready to make this and then saw your message... Yeah, I have to agree not only is what is written in the description is a sloppy translation of what was spoken in the video, the video's weights and measures don't match either. Marinade example (1:20): he says "2 TBLS of salt and 2 TBLS of sugar or 10 grams each". 10 grams implies he meant to say teaspoons, but when you look in the written recipe it says 2 tsp of salt (10g) and 2 TBLS of sugar (25g). I'm guessing that the sweetness is suppose to come from the pineapple so I'm going to make it with 10 grams sugar. Salsa example: The written list does not include the 1/4 cup crushed tomato, states only 1 vs 2 ancho chilis, 6 vs 3 guajillos and 8 vs 5 arbols.
Ok, I need to know what nonstick pan you use. That thing looks thicc
Thanks!
Thank you, Dennis!
🌮🍹🤤🤙
A LA PLANCHA! ...I luv u
The MMSTRMS!
I think the salsa ingredients in the description is missing the quarter cup of crushed tomatoes
Piquant. Sweetie, (I’m old enough to be your mother so it’s not meant condescendingly ❤️)…. Anyway, it’s pronounced pee kahnt’ - emphasis on the second syllable. This is the second time I’ve heard pronounce it phonetically and yes, I’m an English/grammar /spelling/punctuation nerd. Love your channel and I hope you see this. 🤓
The salsa recipe in the vid an the one on the description are slightly different (amount of Ancho and Guajillo chiles and the tomato isnt listed on the bottom) May be what happened for the person commenting about the wrong consistency.
Recipe sounds great!
Your delivery and editing are pro as well.
Insert slow clap here.
Glad you liked it!
Muy bien Gringo
I love Rick Bayless, but I must say, these blow his version out of the water as far as technique and appearance. Almost certainly flavor, too, because his lacked that crispiness from the final pan sear. Honestly, B, and this is coming from a UA-cam food video nerd, you're already up there in the pantheon. Good work.
Man, so many taco stands in my town, their pastor is flavorless. Al Pastor is def a dish many taqueros cant even get right. Its rare when you find a taquero that can do it right, even in Mexico in depends what city ur in.
How tf does this Cat only have 75k subs? Is it the abbreviations with a Y? I get it, it's overused. But pulling that back by 30 grams, should find a nice balance of quirk meets convenience with a pinch of lazy irony.
Great vids Bud, picking up some new and interesting tips from the home jungle base here in Thailand.
We don't even have taco shops in Germany lol
Did you see my more recent al pastor vid? I am big on that one at my house right now. It’s a lot of fun
@@BrianLagerstrom The one where you mixed them with carnitas?
gonna try this with my broiler since I live in an apartment but it's my favorite taco 😭 I'll update with how it goes haha
Good luck let me know!
@@BrianLagerstrom very belated but it worked wonderfully!! broiled on high for 8-10 minutes and then cut up and fried everything up in a wok. we went out for drinks afterwards and my friends didn't want to buy any food because "there's some bangin tacos at home though" lol
Because I have half of a pineapple laying around...
Does this guy smoke weed? He looks lit.
All I’ve been able to find in stores is annatto paste, not the seeds, can I substitute the paste grams for grams?
Yep! I do that when I cant find seeds.
@@BrianLagerstrom What would be the ratio of the paste to add if substituting in place of the seeds? Also is Achiote paste the same as Anotto paste? From what I can find they are the same but wanted to be sure. Thanks in advance, can't wait to try this recipe.
No lime juice? Where are the limes?
I SAVED YOUR DELICIOUS VIDEO
Whats the name of that awesome intro music?
Complicate Ya is the name. Not sure the artist
@@BrianLagerstrom Thank you!
@@BrianLagerstrom Otis McDonald is the artist
You look glazed af
Dont say cerve, say chela
Mexican shawarma...
need a boning knife.
You are missing a hi toe and pap
Another entertaining mouthwatering video. But at some point there's a reason why there are restaurants to do all this preparation. For some reason it's especially with semi-complex Mexican dishes that I just want someone to make it and bring it to me fresh so I can dig right in. Otherwise it's like watching porn for three hours with no chance of an orgasm until the very very end.
i love your videos, but it frustrates me that your itemized recipe above does not match the video recipe. i have guessed wrong more than once on quantities/ingredients when there are discrepancies between the two, only to have to spend time trying to save it or just scrap it and try again. for making the salsa, your printed recipe has different ingredient amounts and does not include the crushed tomatoes. from when i viewed recipe to when i made it was a few weeks apart, so when i pulled up written out recipe and made it, it was blah. had to rewatch video to figure it out. added the extra ancho and tomatoes, and that did the trick. could have saved myself some time if your video recipe matched the written recipe.
📌BRO, SHAWARMA IS ORIGINALLY FROM LEBANON, AND TACO AL PASTOR IS A COPY-PASTE OF SHAWARMA, AND TORTILLA IS ORIGINALLY LEBANESE BREAD TOO. It's like saying Pizza is from Mexico just because of putting other toppings and changing its name?, 📌......come on man don't try to steal Lebanon food ❗tacos al pastor doesn't exist!!
love your stuff, butt...butt, if I ate anywhere near that amount of fat, I would just kill over with clogged arteries....just say'n.....
so pork tacos at home? why would you change 1 word of a sentence to a different language?
Grow up man. Tacos al pastor is it's actual name. Why would you deride someone for using the dish's actual name?
your salsa is very bitter
The flowery yogurt finally blink because porch taxonomically miss without a addicted tune. zonked, honorable horn