Mexican Street Tacos (Tacos Al Pastor)

Episode 1 of the mini-series Big Screen and Barbecue, sponsored by Samsung. We’re makin’ homemade al pastor meat to go along with a classy tacos al pastor recipe while watchin’ sports on The Terrace TV as our inspiration– the new outdoor TV from Samsung that makes outdoor living way cooler. Learn more about it at: smsng.us/TerraceQLED

Albeit not completely traditional, here is a super-easy way to make Al Pastor at home.

Recipe: https://www.joshuaweissman.com/post/tacos-al-pastor

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Sure we can do a generic taco yeah why not that’s fine but why do that when you can make one of the greatest meats for tacos of all time all right so listen up kudos this isn’t just some normal video I’m ecstatic to announce that I have officially partnered with Samsung and

This video is the very first episode of our mini series big screen and BBQ where we’ll be screening our favorite TV shows and movies on their all-new outdoor TV the tears we’re gonna be getting out of the kitchen and start grilling if you think about it watching movies and

Cooking it’s kind of like a wine pairing but like a TV is not like a beverage that makes you feel better so now that it’s warmer I’ve been barbecuing and cooking outdoors a little more and this TV has completely revolutionized that without sacrificing anything you don’t

Need to replace it every year it can handle the harsh outdoors and the quality of the picture actually genuinely shocked me when I first saw it and I’m not no tech guy all right I’m just speaking from something in between the head and the heart

I guess the mouth now with all that said let’s do this shall we then I make your help a storm eaten you start with a marinade and we’re not using any chili powder here all right we’re big boy ships I want you to start with four dried ancho chilies and five dried

Guajillo chilies both of which you should seed unless you want it a little spicier place them in a heatproof bowl and cover with boiling water and when I say boiling I mean well boiling we’re not making some sort of calming tea you need to let them sit until they get nice

And soft so they’re terrible like you can tear them I mean English was not on my side there or well I maybe I just yeah okay I don’t know how to speak English all right so no blender you’re gonna combine 3/4 of a cup or 180 milliliters of white vinegar 1 cup or

240 milliliters of pineapple juice three and a half tablespoons or 65 grams of achiote paste 2 10 cloves of garlic yeah I don’t know why I did it like this because now it’s splashing all over my face but you know maybe start with dry next time 2 tablespoons are 28 grams of

Brown sugar 2 teaspoons are 5 grams of ground cumin two teaspoons are five grams of ground cinnamon and three tablespoons or 30 grams of kosher salt add your soap Chile’s then just blend that until you get a smooth yet viscous red marinade next you gonna take a four to five pound

Boneless pork shoulder this is a Boston but then just slice that bad boy into half-inch or one and a quarter centimeter slices the whole darn thing I want little slices all over the place place it in a bowl pour over your marinade make sure to get this nice and

Tossed and thoroughly coated with your marinade you can either leave it in the bowl or you can place it in a baking dish like this so it’s nice and snug place some plastic wrap on top to make sure everything is submerged and let it marinate overnight you can use this day

Of but the overnight marinade helps a lot and while that’s marinating overnight you too can marinate overnight probably watching a little bit more of last chance you to keep a pet Stadium food inspiration now once grilling time comes around you get some good old fashioned skewers I would recommend

Getting metal ones you know the wooden ones are just too dang flimsy you’ll need three to four of them then just take your slices of meat and begin to stab on your skewers I know it’s gonna start a little awkward at first all right that’s it Sookie and rinse and

Repeat did you get a nice tall stacked log of meat so essentially you’re trying to recreate that sort of like spindle roast style meat that you usually see now passed or go ahead and get your grill set up for offset heating meaning you want 2/3 of it hot around

Medium-high and one-third of it completely off and cold once your grill is nice and hot lightly brush your grates with oil good and sear your all pests or meat just to seal the edges two to three minutes per side get a tiny bit char place it on the cold side of the

Grill close your lid and play with the knob so that you land anywhere between 350 to 400 degrees Fahrenheit and look like grill roast for about one and a half to two hours what else do you do when you’re waiting on your meat go inside and watch TV you like these guys

Last chance you make sure to check it intermittently and flip occasionally until you get beautifully cooked and lightly charred I’ll Pastore meat taken off the grill wrap it in foil and let it rest for about 20 minutes all I got to do is stand your roast up and slice it

Lengthwise to get something resembling pretty close to help a store meat you can slice it thick you can slice it thin that’s up to you so you’re ready to assemble tacos right wrong first gonna make a nice little pineapple relish obviously you’re gonna need one whole pineapple cut the top off then the

Bottom and I get two flat surfaces late with a cut side down and then carefully run your knife around the shape of the edge of the pineapple slowly working all the way around the pineapple to skin it like so then cut it in half cut those halves in half to get quarters then

Lightly grease your grates turn your grill to high heat once your grill is ripping hot go ahead and toss in your pineapple quarters one to two jalapenos and one whole sweet onion that’s been cut into rounds then just grill that until everything’s nice and lightly charred cut everything into bite-size

Pieces I like to slice the jalapeno so it’s nice and thin place it in a bowl along with a quarter cup of fresh chopped cilantro the juice in the zest of two limes season that with salt generously mix it together until thoroughly combined now you can assemble your tacos heat up

Your corn tortillas I like to make them so that they’re just very lightly browned or charred add on your meat along with your grilled pineapple relish rather than lime wedges I like to make little lime cheeks you know why also you can obviously add some avocado

And cotija cheese if you wish to be a little extra bougie but do you wanna know what else wishes to be a little extra bougie b-roll or bougie roll ha ha ha Taco al pastor not super traditional right we paid our respect to the tradition but we just took a little bit of a curve we had a sort of a grilled pineapple relish salsa something in between that tortilla corn should be corn in my opinion for this tacos anyway

I did kind of a bite after not being able to go out though restaurants all my favorite taco places I’ve been waiting in sadness and now it’s finally back in my mouth this is all the flavors that you want in a taco charred meat its fatty it’s got some saltiness some spicy

Some sweet there’s a reason why I passed or is my favorite do I think it’s perfectly traditional no but do I think it’s a correct rendition at home that’s doable yes all right guys and that is it thank you again to Samsung for partnering with us to make this don’t miniseries make sure

To keep your eyes peeled for episode 2 & 3 coming very soon right so we made our past or now what I say this is the most traditional out past door of all time no of course it’s not but it’s extremely close flavor-wise visually you get that

Sort of like meaty anxiousness that you want from a beautiful ah past or and you made it yourself there’s flexibility in the way you do it maybe you want like a little more chard maybe you like it a little more light it’s it’s all up to

You and that’s the beauty of this recipe it’s the entry way to learning more about it so as usual if you enjoyed this video or you learned something leave a like subscribe and I will see you next time I’ve always cracked that’s always good thanks Josh very cool