I promised to post our adventure in the art of making Tacos al Pastor. Since I moved to the US, I always have missed the Mexican tacos al pastor experience. There are places where you can get them, but they’re not as good as a Mexico City taqueria. Since then, my friends and I have embarked on a Tacos al pastor cookout with an original trompo bought from Mexico City’s Colonia Portales–it’s probably the only one in Boston brought from Mexico City! The second taquiza (not shown) was actually performed at the Harvard Chemistry department as a part of our group open house.
Instructions: We assembled the trompo with a dedicated crew (Dori, Sigifredo, Joel, Sergio and Rogelio). Subsequently, we marinated the pork meat with achiote and orange juice. Afterwards, we roasted it on the trompo. We used cilantro, onion and lime to garnish! A gas tank and 10 pounds of meat later, ten people or so had a feast eating the tacos!
Ten pounds of love. The gallery below documents the event.
Filed under: Personal | 7 Comments
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Vox Populi
Se me hace agua la boca…… no eres para invitar, eh? que poca……
It seems like the recipes for the marinade are closely-held secrets of the taquerias… how did you come up with yours and can you post it? And how did it compare to Mexico City originals?
We got a recipe off th web. Nothing fancy. Achiote, orange juice and that’s it! Probably taquerias have a more advanced “setup” but ours worked really well.
Yes it is a secret and alot more than that and the meat is also prepared different not orginal
Where did you purchase your machine, or did you make it yourself?
where did u purchase your machine
Where did you purchase your machine, I want to buy one, so if you no where i can purchase one please let me know thank you.