Grill TACOS AL PASTOR Perfectly with a Mini Trompo (Mexican Street Taco & Full Adobo Recipe)

let's Grill up some tacos al pastor these tacos are without a doubt the most popular and delicious tacos in the world and there's so much that goes into them I recently re-watched the al pastor episode of the taco Chronicles and it got me thinking and I decided to cook up and share my own version of this iconic recipe in this video I already take style and that means over some open fire there are a few must-haves when you're making tacos al pastor first you must have a really good adobo recipe so this is a detailed marinade recipe and layering process to pack the pork with delicious authentic and explosive flavor so what the next must have well every Taco needs a tasty salsa to be complete so in this video we're also blending a delicious tomatillo based salsa to pair with our tacos al pastor this recipe is similar to the salsas that you'll find at your favorite Street taco vendors and taquerias the last must-have is a great cooking process look I love some tacos right off the room as much as the next foodie but most of the time I'm just cooking for my small family or a small group of friends so a whole giant thrombo is a bit over Overkill so in this video I'm also going to show you how to make what I call a trompito on some strong super skewers so that you can cook this al pastor recipe either indirect or over open fire this will add that delicious Char while the fatty pork butt fully renders into an incredible eating experience like no other so buckle up for another trip to Taco Town and flavor Nirvana we're making some awesome tacos al pastor mama knows let's go now to make this adobo we're going to use 15 guajiotiles for ancho chiles three Chile de Arbol half of a medium white onion six garlic cloves two chipotle peppers and adobo one bay leaf two tablespoons of wild two teaspoons of salt two tablespoons of apple cider vinegar half a teaspoon of Mexican oregano two cloves a quarter cup of crushed pineapple half a cup of pineapple juice and two tablespoons of achote all right let's get started making the adobo we're going to de-seed these guajillo peppers and we're also going to deceive the ancho Peppers some people think the veins make them a little bit bitter I've never really had that experience this is really the secret to the beautiful red color on the Adobo sauce right here we're gonna go ahead and peel the chili ancho too basically the same process this is a little sturdier skin but it's still easy to do by hand I ain't gonna lie folks this one I mean you smell it the minute you start to open this up you can smell it it smells so good it's not super traditional to use but I like a little hint of heat so I'm going to use three these you don't really need to seed but you can if you want to I'm going to go ahead and dump my ancho and my guajillo chilies in here and we're gonna let it come up to a simmer you get a cedar too that kind of want to jump into the pot it's okay man I'm gonna drop my bay leaf in here and let that get soft and add flavor to the water we're going to use some of that water in our adobo as well while that's going on I'm gonna drop my two cloves and my spice grinder here now this is just a regular coffee grinder but it is a dedicated coffee grinder for my spices one and two manage muscle good I think I used four inch to add the cinnamon stick in there and I'm going to grind those two together my mom has a trig she like to put a molcajet there or a plate in here to push everything down into the water I don't think it's necessary mom's not listening to see mom's not here it's been 10 minutes we're going to go ahead and turn the heat off I'm gonna let it cool off a little while before we actually hit the blender you want to simmer these Chili's 10-15 minutes should be more than enough you want it to be nice and soft just like this very floppy very soft you don't want to put all of the Chili's flavor in the water you want some of that to stay with your chili into the blender it goes we're going to put two half cups in here one of the things that happened with the achote is that it is like a thickener besides being great in flavor it also thickens the sauce so that's why we want to have some extra liquid this was the whole garlic bulb a little extra garlic never heard nobody and it keeps the vampires away now one of the things that most people do is they cook the onion with the Chiles that's okay too we didn't do that today they're a little stronger actually when you put them in raw we're going to get two Chipotle Chiles and put them in here too quarter cup or this crushed pineapple here we're gonna use half a cup of pineapple juice half a teaspoon of oregano and we're going to add two tablespoons of apple cider vinegar here you can use white vinegar as well works just fine now I'm going to open up the box of a chiote here and this is going to be like I said about two tablespoons I'm going to cut this into little pieces just to kind of blend a little quicker and easier all right my camera crew says that's more than two tablespoons they're right I was two little cubes over I'm gonna put this little extra powder anyway though I'm gonna go ahead and use two tablespoons of wow nope wow wow is just really really good on pork that's why we're using that today here's what you like it's okay ain't no rat way ain't no wrong way two teaspoons of APC salt I mean sea salt one two wait a minute sous chef where's the cinnamon in the cloves yes so we're gonna pour this in here it smells so good all right also we're not going to strain the adobo so you want to blend it for a good two or three minutes I think you need just a hair more liquid I'm gonna take another half a cup or the same liquid that was in the pan blend that for a couple minutes again all right now I'm gonna take a little spatula and just make sure this stuff up here on top gets pushed all the way down that way you don't have any pepper flakes this is an adobo we don't really need to strain it and that is the other reason why you want to blend it for a couple of minutes at least see how it runs but it's not real runny that's the way I like my adobo's you could use a little more salt but I think we got enough in there so I'm gonna leave it alone oh that's good bring me a beer please no chef look at that pretty pretty color just gorgeous we have a 12 pound pork butt here we're gonna slice it in about half inch steak we're gonna marinate it in the other overnight let's get this thing sliced I have a bone side on this side so I'm going to start slicing from this side to get our steaks I like to mark my pork butt first and then I'm gonna go all the way down this end one is probably going to be a little bit thicker and like garnetics always says make sure the meat's very cold a cold meat is much easier to work with than room temperature meat pork butt to me is an amazing piece of meat it has about 13 different mussels and it's used in so many different recipes I mean you can make asada puerco you can make smoked pork for pulled pork pork steaks like we're doing here today cabbage and pork super good it's fantastic and the list goes on and on I'm gonna name my video The Incredible Edible pork butt and we're gonna do that real soon and my all-time favorite we've got that video coming up soon too make sure you hit that like button make sure you hit the Subscribe button so you won't miss the Carnitas and the Incredible Edible pork button and is that a pretty pork butt or a wood that is gorgeous look at that beautiful love it love it love it I'm going to go ahead and debone this because I can't cut any more Stakes out of that make sure you put this on super high speed Sophie it'll look better I promise [Music] perfect I'm just going to trim this very top fat cap on these and I'm going to leave that little strip of meat that is super super delicious this is the and where we started to slice the pork butt mostly fat this will make some good carnitas we're going to go ahead and drop these in the adobo I'm going to put a little bit of this on the bottom put it around a little bit we're going to lay the first steak down here I'm gonna put a little bit more on top here put it around with a spoon lay another steak here next to that spread that around and get some more pork butts in here all right friend we have all of our pork steaks in here I have a little bit of adobo left over so I'm just going to pour it all in there it's all beautifully covered up and it's time for this to take a nap in the refrigerator but it's not time for my nap we're going to drink a couple of cold Brews and then we're gonna take a nap tomorrow morning we're gonna fire up the RPG Grill and we're gonna make you guys some amazing tacos al pastor now all street tacos need a garnish especially Tacos El Pastor they gotta have a little bit of onion and cilantro let's start with the cilantro first now the trick to dicing the onions all done now for the al pastor tacos we're going to make a salsa we're going to use half of a medium white onion we're gonna use seven small tomatillos a bunch of cilantro two Serranos two jalapenos two Chile de Arbol and two teaspoons of OG now all these ingredients are pretty traditional in a tomatillo salsa [Music] um you never know those Serranos and jalapenos are going to be really hot or if they're mild today they're hot and it's time to get our adobo marinated pork onto the skewers this is called a super skewer as far as how long it needs to marinate you need at least four to six hours minimum I think remember it has a little bit of Pineapple in there and a little bit of apple cider vinegar both of those act as tenderizers so it really softens up the meat it also helps the meat cook a little quicker in my opinion all right we're going to take our skewer and we're going to start with a few at a time like this and be very careful these skewers are very very sharp double skewers like this are a little bit trickier to work than a single one just because they tend to want to expand or close up on you so you want to make sure you try to keep them nice and straight I'm folding up some of these Stakes the bigger ones a little bit more than the small ones these pork butts are a lot of different mussels so the fat in between makes it a little bit more challenging but we're getting there all right now one of the things I'm going to do because the pork butt like like I said has so many different muscles it may want to try to fall apart on us out there so I'm going to add an extra skewer on each side all right now this kind of a cook is not a hot and fast cook it is a sort of a slow to medium cook so I'm going to light this this charcoal here then I'm going to spread it out a little bit I'm going to add a couple of chunks of wood for extra flavor but it'll be more or less indirect with the very very little bit Direct on the bottom all right friends it's time to get our skewered pork onto our little Javelin Grill here and this was designed I'm gonna go just like that I think I need to push the port a little further back right there's good all right now we have our little trompito right over the heat here it's plenty hot three ways here so we have indirect heat on both sides and a little bit of heat underneath this should work out really really good for we're going to kind of eyeball it for the first 20 minutes and see if we start to get a little bit of color and a little bit of char if it's too hot we're going to scoot the fire a little further to the side if it's not hot enough we're going to add a little bit more coals underneath and when it starts to get some nice color we're going to go ahead and flippity flip it to the other side and just keep an eye on it really all right friend it's been a pretty solid 25 minutes getting a little bit of color underneath and very carefully very gently we're going to flip this over there we go oh yeah look at that we're getting some nice little Char right there so we got plenty of heat even though I hardly have any charcoal down there I've got plenty of heat based on what I see here I'm only going to give it about 15 minutes before I come back and flip it back the other way but I think with enough indirect heat we'll be fine on the sides but mainly at the bottom we're getting it's plenty hot right here on both sides as the juices drip you can smell that adobo you know that that found the meat you can smell the pork just really a great Aroma that we have going on right now it really is got to figure out a little Ingenuity here to keep this thing from rotating I got a little extra weight on one side so it's not quite even do you see how we want to rotate so it's trying to stay like that so I've got my vice grips here I'm going to get it nice and even here boom the one of the things that happens sometimes when you're doing open fired cooking like this you start to run out of fire really fast so I'm going to add a little bit of charcoal on both sides not too much just enough to keep it going it's been 15 minutes and because we wanted to cook nice and slow in order to get that meat nice and tender but it's a big piece of meat so we got to give it time we got to get plenty of time so what I've done right now I've also screwed in my fire on both sides a little further away and I scooted some of the fire that was down there in the bottom to the end one to the front one to the back a little bit so I have a little less heat now but it's still plenty hot very very hot we're back in another 15 minutes it's coming along really nice I think I had a little too much heat at the beginning so I moved the fire to the sides and have very very little heat on the bottom now I think that's going to work out really great all right my friends pineapple is very integral to tacos al pastor gonna be right over the heat there hopefully the pineapple drip some of its natural juices ride onto all this delicious looking pork that should be good really good all right friends our fire has settled down a little bit we're going to add a little bit more heat in a little while and I keep seeing this piece of meat here and it just keeps staring me in the face so I'm going to cut it off give it a little taste test fully cooked oh man that is super super delicious man I'm looking forward to these tacos I'm going to give this one more flippity flip right now there we go you can see we're getting a little charred just really nice we're looking great that tasted Heavenly I can't wait till it's done done our friends are thrown pool has been on for three hours and a half we tempt the exterior we're sitting at 170 most of the way on the exterior so we're gonna go ahead and pull it out the aroma is fantastic it's been dripping and I've just been salivating with that smell with the aroma of the pork and I can smell the adobo kind of just coming through a little whiffs it's just really really incredible my mouth is watering just talking right now before I take it off of the grill here and start shaving it I'm going to shave some pineapple here we're gonna get it on the grill to give it that little extra flavor that's gonna be delicious check that out friends all right so we're going to pull the trompito off and we're gonna shave it we're gonna make some tacos all right we're gonna shape some of this off right here just the little exterior pieces which we know are done look at that doesn't that look gorgeous look how perfectly cooked that is looks gorgeous is going to be great look at that just perfect all right I'm going to put it right here to keep it warm let's go make our tacos this is looking so pretty smells so good mmm man juicy that little charge is like Whoa man it's really really good this is delicious bottom line is just super delicious I'm excited let's Dash up our pineapple while we're waiting for the tortillas to get warmed up I'm gonna cut them nice and thin I'm just going to leave them long like that and lay them into the taco y'all know me I like to stuff my taco big good nice big fat Taco let's get a little bit of Pineapple on here can't forget a little bit of onion lots of cilantro I love cilantro so we're going to put a lot of this delicious tomatillo salsa it goes really good with the pork all right let's take a big old bite and see what it's like mmm [Music] that is delicious I might the whole thing before I talk anymore hmm wow that was a seriously delicious Taco Pastor honestly I mean it's the first time I do one of these it's way better than I thought it was going to be I mean the whole pork the adobo flavor is like really good and then when you buy the pineapple with it you know it's like the sweet and the adobo flavor and then they cilantro and a little crunch of onion in there too it's just all together it's like a party in your mouth it's just like really awesome then you guys know I always love all my food but this this is special this I'm super super happy with the way this turned out I mean I made that adobo I made that recipe you know based on my own research and it just really honestly exceeded my expectations I think it's fantastic highly recommend you guys try this one for sure all right friends let's make a delicious Taco al pastor a little bit of Pineapple check that out oh look at that gotta have a little bit of lime on here I can definitely see why tacos or Pastor are so incredibly popular it's an incredible combination of deliciousness all right friends I'm going to show you guys how to make a gringa Taco the legend has it that this divorced man left the USA went into Mexico and he invented this Taco because it made him feel better this is a bunch of mozzarella cheese you can use Oaxaca cheese or use whatever cheese you want so let's get some of this al pastor me put it in here in the taco this is going to be super good I'm gonna put a little cilantro a little bit of onions I'm gonna put a little salsa fold this over just like that all right now we're just going to let that tortilla finish cooking and we'll be back all right friends this thing's done it's looking friggin gorgeous look at that beautiful look at that baby that is nice all right hon it's been a long hot day I think I deserve a beer now actually I think I deserve my third beer or gringa Taco here has cooled off a little bit I'm gonna cut it in three so I can share it with my family I'll be quite frankly y'all I've never even heard of Las Vegas tacos tell my son shared that with me I'm gonna get this middle part because it's the biggest sneaky gotta have that squeeze line um great idea damn this is delicious wow I love that crunchy flour tortilla on the outside now some Cooks make these with pineapple inside people pushing the boundaries of flavor or even using chamoy inside I will do more salsa a lot of it all right my barbecue and foodie oh wait a minute go all right my barbecue and food 11 Fringe it's been a long hot day we've really enjoyed making this tacos al pastor video for you guys I hope you guys enjoy it that adobo is spot on 100 delicious I hope you guys try it man I highly recommend you give it a try what tacos would you guys like to see next put it in the comments below and let me know if you guys interested in American Pit Master rev go to pitmaster.us if you want to up your barbecue game go to pitmasterclass.us and I'll see you there watch out my barbecue and friends here learning I'm a much better cook than a butcher so don't make fun of my butchering skills okay follow the bone follow the bone what's cooking I don't know what are you gonna cook very much today I might save a couple of these steaks for Scooby Snacks who's that cartoon character that used to do one two that was Dracula right the Dracula character Sesame Street yeah one two [Music] three where's my chips and beer honey when's Christmas did we already pass Father's Day [Music] I think I want a trumpo all right

Channel: ArnieTex

Views: 221,101

Keywords: bbq, barbecue, barbeque, grill, grilled, grilling, tacos, tacos al pastor, street tacos, mexican street tacos, mexican street tacos recipe, adobo recipe, tacos al pastor recipe, how to make tacos al pastor, grilled tacos al pastor, trompo, mexican pork tacos, tacos al pastor mi receta, mexican recipe, salsa, salsa verde, salsa verde recipe, carne asada, fajitas, traditional al pastor recipe, authentic al pastor recipe, mexican-style pork tacos, al pastor marinade recipe, best tacos

Id: oLPMy-GmNtw

Length: 20min 23sec (1223 seconds)

Published: Sun Jul 30 2023