Al Pastor
Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico. Historically, pigs and goats were slow-roasted whole over a mesquite fire, but over time preparation methods evolved. Similar to the roast lamb from Greek delis, taquerias stack the marinated pork al pastor into a large cylindrical heap and cook it on a vertical spit. Juicy chunks are sliced off as the outer layers become cooked. The highly seasoned, succulent slices make for a truly decadent burrito experience.

1/2 lb pork leg (boneless)
4 Dried California or New Mexico chiles (stemmed)
2 Dried pasilla chiles (stemmed)
2 cloves
1/2 tsp cumin
1/2 tsp pepper
3/4 cup white vinegar
3/4 cup water
1 tsp salt
1/2 head of garlic (peeled)
2 tbsp corn or olive oil

medium frying pan
bowl with cover

Cook the chiles in the vinegar, water, cumin, pepper, salt, and cloves over medium heat until they become very soft. Pour the whole mixture (be careful or be burned) into the blender, add the garlic, and puree. Heat the oil, add the blended mixture and simmer for fifteen minutes. Cut the pork into small chunks, put it in a bowl, pour the marinade over the top, and let it sit covered overnight in the refrigerator. Slowly grill the marinated meat in a splash of oil over low heat (be patient) and enjoy in a burrito.

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