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As a Mexican living abroad, it is not easy for me to satisfy the craving for eating really good Tacos al Pastor or Tacos de Trompo, as we call them in my hometown. Something happens inside taco trucks or Mexican-style restaurants outside of México that cannot explain in this short space, but you can see that there is a Mexican-looking guy cooking in the kitchen but the food doesn’t taste anything like the real thing.

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This is how to make tacos al Pastor. Then injoy your tacos. I hope you like thw taco and you should make some taco al pastor

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You can also use your gas or charcoal grill to cook the marinated pork steaks.

Slice the meat finely and make your tacos with warm tortillas, topped with chopped onion and cilantro, onion, pineapple and a salsa of your choice.

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III.  Now this is the easiest since almost anyone has a frying pan or skillet at home. Once your meat has marinated cut in small fine strips. Warm the frying pan and add 1 – 2 Tablespoons of oil until hot enough that when you place the meat it sizzles. Add onion and pineapple slices along the meat to cook. Turning as needed to avoid the meat to stick to the pan. Cook for about 12 -15 minutes.

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II. The second option is using the broiled of your oven. Cut the meat as for Kabobs and insert into the skewer placing onion and pineapple slices between the meat. Since the meat is cut in smaller portions this method will take about 20 minutes to cook rotating at least 2 times while cooking.

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I. To cook in the Vertical Rotisserie stake the meat intercalating with some slices of onions and pineapple. Let any marinade drain for about 20 minutes before starting the timer. 1 Hr. is enough to cook 2 pounds. Shave the meat with a sharp knife and place it in a already warm skillet to give it that crisper taste as they do at the taquerias in Mexico.

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3. Season the meat with salt and pepper. Place the sauce and steaks in a large bowl and marinate the meat or use a pastry brush and apply the sauce to each side of the steaks.

4. Marinade for at least 4 hours or overnight of hours and then grill the steaks  or fry in a skillet. Grilling some pineapple and onion slices along the meat to add to the tacos when serving.

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2. Place peppers, vinegar, pineapple juice with the spices and achiote paste in your blender. Process it until you have a very smooth sauce. Pour the sauce slowly through a fine sieve to get a nice homogeneous texture. At this time, taste the sauce just to make sure the salt is enough for your taste.

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1. Place the peppers in a saucepan and cover with water. Simmer in a medium heat for about 15 minutes or until they look soft. Let them cool and drain.

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1 oz. guajillo peppers cleaned and seed removed (About 4 peppers)

1 oz. achiote paste

¼ cup pinapple juice (you could use the juices from the sliced pineapple can)

¼ cup white vinegar

3 garlic cloves

1 tsp. Mexican oregano

1/2 tsp. ground cumin

¼ tsp. ground black pepper

2 cloves

1 ¼ tsp. salt

2 Lbs. pork butt (Shoulder) cut in 1/3 inch steaks

Salt and pepper to season the meat

1 medium size white onion cut in slices

1 can of pineapple rings

1 medium size bunch of cilantro, washed and finely chopped

1 medium size onion finely chopped

Corn tortillas

A good spicy salsa of your choice

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https://bkpk.me/wp-content/uploads/2014/10/tacos-al-pastor.jpg
"How to Make Tacos Al Pastor at Home / Cómo Hacer Tacos De Trompo En Casa."Mexico in My Kitchen. N.p., 25 July 2012. Web. 21 Apr. 2017.