How many of you guys have had the real deal? Al pastor - Wikipedia
Where I live now, in Southern Oregon, they try and fake it by cooking the pork in a frying pan, with chiles/spices. It doesn’t fly.
You should set this up as a poll. . .
I’ve never had the real thing, never even heard of it that I can recall. It sounds good though 
There’s a guy in Pecos Texas who does this for weddings and other big parties. We ran across him at a graduation party for a friend getting a Masters. It was pretty good, but really seemed like a lot more show than substance. Pork has to be well done, and that’s tough to do on this setup. He would shave some half cooked meat, then stir fry it before serving it to the guests. The marinade was good but I think it would have been as good cooked on a disc and a lot simpler.
I fake it by using rib trimmings, which I smoke along with the ribs, then slice them up and freeze them for such things. Not super authentic, but you can’t really go wrong with smoked rib meat tacos. I like to add pineapple, the wife not so much.
Sure. Quite possibly the best restaurant in Kansas City serves it on a fantastic 1.25 taco.
Ever since leaving Chicago I’ve been trying to find an Al Pastor recipe to rival what I ate there. I’m hoping Kenji on Serious Eats will get to doing one sometime soon, but we’ll see. If you’ve got a recipe, post it, I’d be happy to try.
Which one would that be? I’m south of the stadium complex in east KC.
He did not know what he was doing IMHO…
The best I’ve had was in East Los Angeles at King Taco. We would only venture down there during the day when the foot patrolman was on duty. Gang territory back then in the early 80s…
Anyway, theses $1 tacos were served on a small, double layered corn tortilla. There was the meat followed by finely chopped cabbage, finely chopped white onion/cilantro mix, a white Mexican cheese, and the optional searing red sauce. It was the type of bold flavor that would stay with you all day. Damn, I miss it.
I cannot vouch for this recipe as it is an adaptation. Any recipe will be an adaptation if one doesn’t have the vertical rotisserie.
http://mexicofoodandmore.com/dinner/tacos-al-pastor.html
I think I would marinate the pork over night in the chile/spice mix…
One more…
El Camino Real in downtown KCK. They have a second location but I am only vouching for the original location. I’ve done some exploring of the menu but the tacos are really why this place is so notable.
Never had the opportunity to try this. Sounds very good though.
I’ll keep it in mind the next time I get down to the Southwestern area of the country.
I assume you can get it there?
Done!
Oh man its good. I get them at Taco Riendo in Philly. Not far from where I work actually.
Funny, I always thought that they made them another way and that Taco Riendo got their hands on one of those Greek rotisseries.
Now I know they are the real thing.
I should have know this place has tacos de lengua and tacos de cabasa. You can see the kitchen when they chop your taco meat ans the cabasa is real cabasa. I always ask for the brain.
Bluesman maybe we should go there for lunch when we modify your brewstand.
You’re the man D. 8)
I had them last year when I was in Mexico and they were great! The meat rotates in a “gyro machine” and has a fresh pineapple sitting above it, they slice the meat directly onto a double tortilla and then slice some of the pineapple on top. Another excellent thing I had while down there was in the Yucatan, the Cochinita Pibil taco. It’s a pork shoulder (I think) marinated with achiote paste, wrapped in a banana leaf and then buried underground with coals. It comes out like pulled pork, served on hand-made tortillas with pickled onions and habanero sauce. Here’s a pic
Yes, I have had the version with the roasted pineapple on it. Delicious!
Denny’s a movin’ and a groovin’ ;D
Now that sounds like a good plan. 
We get it served on 5-6 tiny corn tortillas laid out on a plate. A little cilantro, onion and chile.
Cap- “Taco Riendo” is a play on words. Esta’ Corriendo or loosely is running into running taco. Maybe running away…?
But Spanish is funny like that.
http://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe/index.html
This is Alton Brown’s recipe for Gyros. If you scroll down you’ll see his instructions for doing it rotisserie-style. I know al pastor is typically chunks of meat as opposed to a paste, but I wonder if this wouldn’t be closer to the “original” al pastor that came to Mexico from the Middle East? Plus it’s all done in a food processor, and I loves me some food processorin’.
The paste based sounds like some sort of mass produced product. 
Seems to me AB’s is an approximation.