The chicken and sliced onions marinaded in the verde sauce overnight. The marinade consisted of tomatillos, poblanos, lime zest and juice, spices, cilantro, onion, and jalapeños. I might offend purists with my interpretation of tacos al pastor, but do not judge it until you try it.Īs I said, my wife and I did not enjoy the taste of the achiote paste in the marinade, so instead of a rojo “red” chili sauce, I made a salsa verde or “green” sauce for the chicken. So, I thought that would be terrific way to start building my marinade. I remember Steven telling me about chicken tacos flavored with lime he enjoyed recently while in Mexico. Tacos Al Pastor with Chicken and Green Sauce I am always up for an experiment on the grill. I wanted to give pork tacos al pastor another try, but Steven Raichlen challenged me to try it with chicken. The pork was juicy, but my wife and I did not love the minerally taste of the achiote paste. I hung a trompo in the pit barrel cooker thinking the heat would circulate around the hanging meat like a vertical rotisserie. I created a rojo (red) chili sauce and incorporated the achiote paste to marinade sliced pork shoulder.
My first attempt at tacos al pastor was traditional. Lebanese immigrants first brought tacos al pastor to Mexico in the early 20th century by taking the idea of shawarma and incorporating local Mexican ingredients. (You can also use the Trompo King to make shawarma, gyros, or even pork loin or a beef roast.)īut making swoon-worthy tacos al pastor was my first priority. They sent us one of their units, which comes with a rimmed juice-catching bottom rack and two spits-one 12 inches high and one 7 inches high, depending on your needs and the distance between your grill grate and lid. Enter Trompo King and their game-changing device for taco lovers who grill. In a worthy establishment, the taquero (taco master) uses deft downward swipes of a sharp knife to carve delectable shreds of fire-crisped meat off the spit, called a trompo for its resemblance to a spinning top.īut until recently, tacos al pastor have been nearly impossible to replicate at home. Bottom line? Those top-heavy stacks of chile- and adobo-marinated pork slabs, piled high on a tall vertical spit and crowned with a whole pineapple and an onion, are da bomb. Nearly every tacos al pastor addict (and there are a lot of us) remembers their “first time.” Maybe it was at a taco stand on the Baja Peninsula, or a furtive visit to a mind-blowing “let’s keep this to ourselves” food truck in Columbus, Ohio. Because one of the world’s most beloved tacos-tacos al pastor, aka “shepherd’s tacos”-are nothing if not explosively flavored! (Do you do your part?)Īppropriately, the now-familiar word “taco” originally referred to the rolled paper and gunpowder charges 18th century Mexican miners used to blast silver out of rock.
Fact: Americans eat more than 4.5 billion tacos a year.
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