Comments on: tacos al pastor

By: Kate

Kate — Wed, 28 Jul 2010 00:19:44 +0000

My first suggestion is to make the corn tortillas. My husband and I honeymooned in Honduras where they press the tortillas by hand right before putting them on the grill and filling them with meat, cheese, and pickled onions out on the street. So we came back spoiled and couldn’t stand the Mission kind anymore.

We started making them at home, and it was SO EASY!
We used this video.
Youtube video: http://www.youtube.com/watch?v=JDegTyqL55o

But, life got busy and we got lazy. Around that time we found tortillas that are SO CLOSE to the ones we were making, in thickness, texture, taste, everything!

La Tortilla Factory Hand Made Style Corn Tortillas (I prefer the white corn).
http://www.latortillafactory.com/products-8.aspx

Hopefully you can find them in your area!

By: hope

hope — Thu, 22 Jul 2010 09:10:25 +0000

it’s awesome-looking, I will eat almost anything…… except for pineapple with protein; the bromelain completely ruins the taste for me, even if the pineapple is grilled, the taste is too much for me to enjoy. Do you know for how long or at what heat you need to cook the pineapple for this not to be an issue? I do know that it is ‘heat labile’ (canned pineapple is fine,) but would prefer not to cook it to death.
…..if not i’m sure it would be amazing even without the pineapple.

By: Carrie

Carrie — Tue, 20 Jul 2010 01:47:24 +0000

These look wonderful.

By: Georgia @ The Comfort of Cooking

Georgia @ The Comfort of Cooking — Mon, 19 Jul 2010 16:11:14 +0000

Tacos are a weeknight staple come summertime, when all those fresh ingredients are in abundance. Homemade salsa and pork instead of steak or chicken is a great way to jazz ‘em up, though!

By: Maggie

Maggie — Mon, 19 Jul 2010 05:04:01 +0000

Have you ever tried making your own corn tortillas? It is very, very simple, and the results are worth it! The only trick is to get yourself a tortilla press. You can find them in Mexican markets or grocery stores. I think the best ones are the ones made of solid wood. I’ve seen lots of less expensive metal ones but I’m not sure they would work as well, and the wood ones aren’t overly expensive anyway (they are basically two thick pieces of hardwood hinged together with a lever handle attached to the bottom piece to press the two slabs together and flatten the tortilla). Once you have a press, its as simple as mixing some masa with water, flattening handfuls of it using the press, and cooking them for a minute or two on each side on a griddle. Fresh, hot, soft, and cheaper than buying them at the store!

This recipe looks delicious – I’m looking forward to making it soon!

By: Leslie M.

Leslie M. — Sun, 18 Jul 2010 19:07:38 +0000

I made this the other night for dinner and it is delicious!

I have always had good luck with tortillas – the trick is to wrap them in foil and throw them in the oven on about 250 (the grill would probably work fine as well). They steam in the foil, plus you can keep them warm in there for when you go back for seconds!

By: Shirley

Shirley — Sun, 18 Jul 2010 00:52:06 +0000

Picky eaters drive me nuts! We should let them fend for themselves. I’m a hater of mushrooms and a few things myself, but I could stomach them instead of bothering the hostess/cook. Interesting about pineapple and meat… never knew!

By: Cara

Cara — Sat, 17 Jul 2010 19:06:12 +0000

I never knew that about pineapple. Thanks for the tidbit!

By: Liz

Liz — Sat, 17 Jul 2010 03:26:19 +0000

I also wrap the thin corn tortillas in damp paper towels and quickly microwave – I’m sure the flavor is better when you grill but looking at all the lovely flavors you already have going on it might be worth a shot to try the microwaved tortillas?

By: Pennies on a Platter

Pennies on a Platter — Sat, 17 Jul 2010 02:28:31 +0000

Might be a dumb question, but what makes it “Al Pastor”. What does that mean? lol I’m moving to SoCal next week and feel like I need to brushen up some Mexican food lingo before I get there!