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
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.
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
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.
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
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 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!
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.
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 video! I would suggest to strain your sauce before you marinate the meat. Other than that, this is one of the best recipes in TH-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.
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.
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.
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.
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 Mexican I can say that's a good way to cook it, but you are missing a very important part to finish your tacos... A good hot spicy green or red sauce, every taco need its salsa, just as we need the air to breath hahaha, and lemon, always add lemon to your tacos!!!
New to your TH-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!
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.
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 TH-cam... thankn you
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
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?
Looks great the only thing with the way you cooked that is that normally it’s suppose to Roast vertically that way the pinapples juices drip down onto meat while roasting,but regardless looks delicious good job
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.
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 love al pastor and can’t wait to do these. Does anyone have a recipe for Taco El Gordo’s (TJ and San Diego, Vegas) green salsa? I believe it’s some type of avocado dressing (no, it isn’t quac). Thanks!
There are two things you're talking about. They have a tomatillo-green chili salsa and they also put on an avocado crema sauce. They make the best tacos, but I have yet to find an exact recipe (likely never will). Regular recipes online come close, but not 100%.
Awesome Chef Tom. I have a question, what do you recommend for someone who doesn’t have a spit to cook this way? I do have a wood smoker (Stumps), but not sure how I could slice and cook. After slicing, could I just smoke the meat at higher temps? Thanks
Looks so good! If I don’t have a rotisserie... could I just grill or pan fry individual slices in some oil until charred and crisp? I know it’s not authentic but... 😃
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 :)
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?
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.
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
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
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.
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
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 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!
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.
Best Al Pastor video on youtube!!! Thank you!!!
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.
As a Mexican i approve this tacos :P
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.
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'd love to see you do a video on your take on gyros!! I love everyone of your videos!!
Great job, the preparation is so authentic. FYI you're missing lime , salsa and definitely the cerveza.
Darn, I just ate, now I'm hungry again! I so need a rotisserie for my grill. Looking amazingly good Tom.
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.
Fantastic! Pork done gyro style. Haram for some, delicious food for others!!! Keep up the great work.
Thanks for watching!
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 TH-cam 100%. Long live chef Tom!!!!
I really love your show,just started watching.
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! :)
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.
Chef Tom is my hero.
YESSSSS!! I have been thinking about making al pastor for years ...All in now Tom !
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.
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.
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.
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
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.
You look so much like my younger cousin...i love to watch your fantastic show
As a Mexican I can say that's a good way to cook it, but you are missing a very important part to finish your tacos... A good hot spicy green or red sauce, every taco need its salsa, just as we need the air to breath hahaha, and lemon, always add lemon to your tacos!!!
Christian alvarado it’s always funny hearing how different mexicans eat their taco! Around where i am we dont use salsa or lemon, just lime!
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 ...
An electric knife may help saving thin layers at that awkward slicing angle. No need to saw.
Al pastor is amazing.
New to your TH-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!
Great video and recipe!
How would you say one could do this without a rotisserie?
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.
Fantastic video and recipe!!! I'm definitely going to try this!!!
Dude. For real for real those looks amazing
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 TH-cam... thankn you
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.
Lots of work but my God it looks amazing.
I m Mexican just 2 things les achiote like 2 tbsp, and don't forget the salsa
😍😍😍😍😍
Love the format of these videos keep it up! Much needed! Game changer
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
nice taquitos just a little lime and they are perfect
As a fellow Al pastor lover. WELL DONE SIR WELL DONE! looks great man
Thanks for watching!
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.
Really awesome job with this recipe and process. Big-time tip of the hat to you, sir.
This was uploaded over a year ago, which means that pineapple would almost be ripe by now.
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 want to come to your home and eat all of your cooking.
this stuff has me salivating
Pretty good for a Guero love the fact that you used the achote.
as a mexican, I approve this tacos!
Thanks! :)
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?
Looks great the only thing with the way you cooked that is that normally it’s suppose to
Roast vertically that way the pinapples juices drip down onto meat while roasting,but regardless looks delicious good job
Let's see some Korean BBQ!
No
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.
Again a fantastic video, love Al Pastor
I'm surprised we didn't get Chef Toms signature Queso Fresco top off at the end. 😁
one of my favorite dishes!!!
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!
Great video man👍
Awesome tacos Chef Tom!!
Awesome video and awesome recipe! Thank you from a long time follower. Keep up the great work!
Amazing cook...How about adding a wood chuck for smoky flavor..I'm sure it does not need anything else...Again, it looks amazing.
Super pour accompagner un filet de poisson a la planche 😊
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.
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!!!
Not sure if you'll see this but, I was wondering if you could smoke a whole chuck roast? Like, a pulled beef type thing?
The kind of food that sets off a shark reaction in me. this man his it down PAT.
I love al pastor and can’t wait to do these. Does anyone have a recipe for Taco El Gordo’s (TJ and San Diego, Vegas) green salsa? I believe it’s some type of avocado dressing (no, it isn’t quac). Thanks!
There are two things you're talking about. They have a tomatillo-green chili salsa and they also put on an avocado crema sauce. They make the best tacos, but I have yet to find an exact recipe (likely never will). Regular recipes online come close, but not 100%.
Made this yesterday, was amazing!
That's awesome!!
Why do I watch these, so hungry now.
Muy buena receta! Corn soft tortillas (small ones) are way better for Al Pastor. One of your tomatillo sauces could pair great as well!
Oh man, that looked wonderful. Keep up the good work!!!
Really nice recipe. Thanks for sharing it
You should do a video on lengua. All my Mexican buddies love lengua.
Bro your recipe is so legit, you have to be Mexican!
Thanks for watching!
Feeding large gatherings???
Hell no, it is all mine!!!
🤣🤣🤣
That beard is ON POINT
Mexican here , well done but cut thin slices of pineapple instead pf cubes and also if you can cut thinner slices of the pork to marinate its better
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!
If I use store bought adobo sauce, how much with the achiote paste? Will it need any other ingredients like garlic, salt and pinnacle juice?
Awesome Chef Tom. I have a question, what do you recommend for someone who doesn’t have a spit to cook this way? I do have a wood smoker (Stumps), but not sure how I could slice and cook. After slicing, could I just smoke the meat at higher temps? Thanks
Could you use that sauce as an injection and do a traditional pulled pork smoke?
Looks so good! If I don’t have a rotisserie... could I just grill or pan fry individual slices in some oil until charred and crisp? I know it’s not authentic but... 😃
Hi Aubrie. You could absolutely do that. Thanks for watching!
I have been wanting to do this for a long time.
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 :)
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.
jajajaj... Very good..... You missed cilantro...salsa roja.... piña asada... tortilla de maiz.....
kudos....
10:14 Dish? I would love to see what his large, stainless steel tubs look like then.
Love it. It's so beautiful. I love pastor
Great job!
Very good cook brother.