• Weber Kettle Rotisserie Al Pastor + Homemade Tortillas = Tasty Tacos

[fantomlord]

looks fantastic! I'm doing some al Pastor this weekend for our youngest's birthday...hoping it turns out this well

 

[BillN]

Looks amazing Moose, my kind of tacos.

 

[ssv3]

Oh my Richard! Dang between you and Jeff I'm lost. :shocked: Luckily I've been fortunate to taste the tacos you and the Mrs. put together so I can totally taste those. :hungry:

 

[frognot]

Oh my Richard! Dang between you and Jeff I'm lost. :shocked: Luckily I've been fortunate to taste the tacos you and the Mrs. put together so I can totally taste those. :hungry:

I'm another lucky person who has enjoyed tacos at Casa Moose.

Mighty strong work there!

 

[lunchman]

That is one outstanding cook!! I would be all over those. Superb job!

 

[Moose]

Care to share the recipe? Pretty please with sugar on top, please! :becky:

+1 on the comment for the marinade recipe!
Looks AMAZING!!!!

This is what I used:


3 guajillo chiles
3 ancho chiles
1 bay leaf
1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup white vinegar
1 1/2 teaspoons cinnamon
2 cloves garlic
2 1/2 tablespoons salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon Mexican oregano
2 onions, peeled and sliced thin
5 pounds boneless pork butt, sliced as close to 1/4 inch as possible

Combine six cups of water, the dried chiles and the bay leaf in a large pot and bring to a boil. Simmer for 5 minutes, and let stand until soft, about 5 minutes. Drain. Discard bay leaf, seed and stem chiles.

Put softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, salt, pepper, garlic, oregano, and one sliced onion. Puree until smooth.

Pour the marinade into Ziplocs or a sealable container add the meat and toss to coat. Refrigerate 24 to 48 hours.

 

[Shagdog]

:clap: Awesome, Moose! My absolute favorite taco, and those look outstanding!



it is not an exaggeration to say I eat Al Pastor a minimum 2x a week.. In fact, I will be eating it in about an hour

 

[DerHusker]

This is what I used:


3 guajillo chiles
3 ancho chiles
1 bay leaf
1/2 cup orange juice
1/2 cup pineapple juice
1/4 cup white vinegar
1 1/2 teaspoons cinnamon
2 cloves garlic
2 1/2 tablespoons salt
3/4 teaspoon fresh ground black pepper
1/2 teaspoon Mexican oregano
2 onions, peeled and sliced thin
5 pounds boneless pork butt, sliced as close to 1/4 inch as possible

Combine six cups of water, the dried chiles and the bay leaf in a large pot and bring to a boil. Simmer for 5 minutes, and let stand until soft, about 5 minutes. Drain. Discard bay leaf, seed and stem chiles.

Put softened chiles in a food processor with the orange and pineapple juices, vinegar, cinnamon, salt, pepper, garlic, oregano, and one sliced onion. Puree until smooth.

Pour the marinade into Ziplocs or a sealable container add the meat and toss to coat. Refrigerate 24 to 48 hours.

Thanks Moose but I was looking for the "homemade ranch beans made with broth and meat from the pork bone" recipe.

 

[Bob in St. Louis]

Nice. THANKS MOOSE!
This is going in the "saved" file, with your name attached to it.
Thank again!

 

[Moose]

Thanks Moose but I was looking for the "homemade ranch beans made with broth and meat from the pork bone" recipe.

The Missus threw it together, but I'll get her to share with us more or less what she used and how it was prepped. Stand by...

 

[charcoalwilly]

That is outrageous Moose! Appreciate the recipe. Bookmarked!

 

[OklaDustDevil]

Thanks for sharing the al pastor recipe! I’ve always wanted to try it . . . .

 

[OferL]

A whole new level of home made!

 

[LordRiffenstein]

Al Pastor and homemade tortillas, OH Yeah!:hungry:

I've been contemplating a rotisserie for the kettle, and this post is probably going to push me over the edge.

THIS!!!

Thanks for the recipe!