How to make AMAZING TACOS al PASTOR _ Mexican-style pork tacos cooked on a TROMPO _ Villa Cocina

We know tacos are delicious by nature .

So it's obvious we have to make some , let's make tacos .

We just love the cooking process using a spit .

But since I know not all of us have one at home myself included , we're gonna be using the loved the grill .

Let's make that marinade .

Believe me , there's a lot of amazing flavors going on here .

But everything works together like a puzzle .

Remove the seeds , veins ends them from five guajillo peppers and one , a chili pepper , dried peppers have so many wonderful qualities and by toasting them , you take full advantage by deepening those flavors to them over medium to medium low heat and turn continuously to avoid burning them .

Those aromas are a great indicator that they're ready .

So as soon as you can smell them , remove them , plus they're also gonna feel hot to the touch .

Remember that if you burn the peppers , it will ruin the marinade by turning it really bitter .

This time , I'm using a small skillet .

You might have seen a little bit of smoke , but it's not from the peppers .

We're good .

Take them over to the sink and rinse them , then cover them completely with hot water and allow them to hydrate over medium to medium low heat , toast , half a cinnamon stick and just break it in there .

That way , everything's exposed .

One teaspoon of a whole black peppercorns , five whole cloves , half a teaspoon of whole old spice and half a teaspoon of whole cumin swirl that around .

What's happening here is the exact same thing we did with the peppers .

We are deepening those flavors .

I can smell these .

They are already turn off the heat , set them aside and finish off that marinade in a blender .

Add all those toasted spices .

Sounds like money .

I know at the hydrated chilies only the chilies we don't need the water .

Also six peeled garlic cloves and these are large one tablespoon of ground onion , two ounces of a condiment paste .

I'm gonna leave you the link to this down in the description area .

One teaspoon of Mexican dry or and one tablespoon of kosher salt measure out a quarter of a cup of freshly squeezed orange juice .

One cup of pineapple juice that has no added sugar .

A quarter of a cup of apple cider vinegar , a quarter cup of avocado oil and that's it .

Cover and blend until it is completely smooth .

Broken down looks somewhat like a loose paste .

You are a miracle of goodness .

I know I talk to food .

That's how you know , I get really excited .

Some people dance .

Some people do different things in the kitchen .

I talk to food , just pour it into a bowl .

Make sure you scrape all of it out .

What do you do , Nelson when you're cooking ?

I haven't seen you do much .

I get more hungry .

Seems about right .

I think we're good .

And this is how it's supposed to look .

Grab your beautiful whole pineapple and now we're gonna prep it by cutting the bottom , which is going to be the base for all of that delicious marinated meat .

Set that aside .

I'm gonna cut the top off because we're not gonna use it .

I know it looks really pretty , but it's not gonna fit on my grill .

So it's not gonna get used , peel the remainder of the pineapple .

When you see a usually has a nice piece of pineapple right on top .

That looks like a crown .

During the cooking process , it Caramelizes and cooks through that way .

At the end , you can just slice pieces of pineapple right into your tacos .

So let's cut that piece .

It's usually the top of the pineapple and for aesthetics , I just like to trim it off , make it more round .

The remainder is gonna get cut into four pieces , remove that core and slice them , place the slices in the fridge .

Set the other two aside because we're gonna use them momentarily for the meat .

We're going to use £4 of boneless pork , shoulder busting , but a good marbling is great , but do trim off any excess fat , like chunks or large pieces .

All we need to do is thinly slice .

It just don't go paper thin .

Ok .

Here's a closer look at the thickness .

Once the entire piece has been properly prepped , it's time to introduce its companion .

The marinade , dip each piece into the marinade , then transfer onto a dish and repeat the process until all of the meat is well seasoned .

Massage it to ensure it's thoroughly coated cover and marinate overnight in the fridge already .

I have one that's already been prepared .

I did it last night .

The set up is gonna consist of the we cast iron griddle accessory , this metal skewer with its base .

I'm gonna place it right in the center .

I'm gonna leave you the link to it down in the description area just in case you want to take a look at it , take the bottom of the pineapple and stick it right in the center .

Take it all the way down and that's gonna be our base .

Now take the meat and just start layering it just like that .

It's very easy with a pair of good kitchen scissors , just trim any excess parts .

That way you get a more even surface .

We are just giving it a nice haircut and take a look at that .

I think it looks gorgeous .

Lastly that crown just take it right on top , look at this .

We're ready to fire up the grill .

Also , you're gonna have a lot of trimmings and that's fine .

You can grill them or cook them on a pan .

It's no secret Nelson is in charge of setting up the grill .

This time .

He's going to be distributing the charcoal around the edges leaving the center empty , kind of like a doughnut .

I'm gonna take advantage of the heat and grill .

The ingredients for the salsa which are £1 of Roma tomatoes , 10 ounces of three unpeeled garlic , cloves , two Serrano peppers and a quarter of a white onion .

Once everything is fully cooked and charred removed from the heat , set up the grill by placing the cast iron griddle in the center , cover the grill .

Maintain the temperature between 400 to 350 °F and let the cooking begin while the grill is working its magic .

Let's make this out of .

I'm just gonna remove that stem from the onion goes into the blender as well as the tomatoes , remove the stem from the and peel the garlic at a salty taste .

Now cover and blend until it slightly chunky .

And you can always adjust the salt at the end .

After an hour , the surface is searing as the heat creates a crust just by looking at it .

I can tell it's going to be juicy .

The pineapple is benefiting from the heat as well and it is developing a caramelized flavor .

It's not fully cooked yet , but it's looking great cover the grill again after 30 minutes the edges darkened a bit more .

I'm going to thinly shave them off to make room for a lighter brown crust as you work your way around .

Take notice of all the juices and wonderful display of colors .

We only have about 30 more minutes until it's fully cooked .

Enough time to develop a second crust .

Close the grill and you'll end up with something like this .

A sweet caramelized flavor balanced the and nacho pepper with a smoky kiss .

The meat is now fully cooked .

It did take about two hours but just look at it surely worth the .

Wait , take the sliced pineapple , grill it until cooked and caramelized .

Then use as needed .

Let me show you the way to making some amazing tacos .

Shave off a good amount of the meat for the amount of tacos you are preparing .

I can tell you .

Now every favorite part is going to be those crispy brown bits .

You can always let them sear a bit more over the griddle .

Very convenient slice the pineapple .

I have to say it feels as smooth as butter .

Is that the right comparison ?

Well , you get the point .

All that's left to do is warm up the corn tortillas .

You can do so over the grill .

I just made this so they're still warm .

Then lay a good amount of the grated Oaxaca cheese as it slightly melts , add the to each one , the meat will finish melting .

It .

Don't forget those pineapples it's like putting on a cooking shell .

So cool and delicious .

Finish off the tacos with chopped onion and cilantro .

The salsa we made earlier and as you make more tacos , don't forget to drizzle a touch of lime juice over them .

This is one of my all time favorite tacos to have in several occasions .

I've had to recommend a kind of taco to a friend and this is definitely a contender .

So much flavor .

So juicy , it's going to blow your mind .

Plus it's so much fun to make .

All right , I got dark out there .

We didn't have enough lighting .

So we came in but we are ready to taste because we had enough tacos now .

All right , let's do this .

Mm .

Let me tell you something .

This was worth every mosquito bite .

There was a moment where they were just attacking .

Yeah .

But no , these are delicious .

Oh , my goodness .

Mm .

Mm .

Wow .

I'm loving the sweetness from that pineapple .

It's kind of smoky .

It's just something else .

Yeah .

I mean , if you're looking for a flavor right here , this is it .

Mm .

Mm .

It is completely worth it .

I know it takes about two hours , 2.5 hours to fully cook , putting a lot of mosquito bites .

I'm sorry .

I can't emphasize that enough , but it is completely worth it .

And Nelson would get bitten all over again if he had to .

Well , don't forget you can follow us on all of our social media platforms .

Also , you can find the full printable recipe on dot com and we can't wait to see you until the next one .

Bye .