Tacos al Pastor

Last night for dinner I made my version of Tacos al Pastor. 

I used pork tenderloin tips that I marinaded overnight in a combination of pineapple juice, Goya Sofrito, spices, and a dried crushed serrano pepper.  When the meat came up to room temperature, I broiled and chopped it.




I put together a quick guacamole with; a tomato, an onion, chopped garlic, a chopped fresh serrano pepper, lime juice, an avacado, and S&P.



I then sauteed pineapple chunks with a little bit of vegetable oil.



I decided to chop up the pineapple a bit more and returned it to the pan to darken a little more.  Here it is after it was done.



I combined the guac, the pineapple and the chopped pork on a large flour tortilla.



I served it with a side of pinto beans, seasoned with cumin, garlic powder, and garlic pepper sauce.



I was only able to put down two of these MONSTROUS "tacos."  Although, I did put the beans right inside of the second one.

I'm impressed!  That looks excellent.

Looks just like what I get off the back alleys of Cabo San Lucas and San Juan.

"Yummo".

WarToad - I think that has got to be about the highest complement I could have received.

You're welcome!

Some of the very best authentic mexican meals I've had have been from back street and ally vendors.  Locals cooking for locals.  Fresh, authentic, cheap.  

It's also where I fell in love with beans.  I never knew beans could steal the show and be a meal in and of themselves until I tried them in Mexico.  It launched a 15 year quest to make them that good myself.