r/tacos

My take on an LA style al pastor street taco.

Dry brined, marinated, and grilled chicken — basted in sauce as well after grilling — w/ pineapple, onion, cilantro, cojita, on fresh corn tortillas served with 3 salsas: salsa verde, avocado and tomatillo salsa, and roasted poblano, Serrano and chipotle salsa. Everything made at home.

Marinade/glaze from: https://playswellwithbutter.com/chicken-al-pastor/#tasty-recipes-15254-jump-target

finally chose to cook some Carnitas the right way with all that grease, fat, and lard. arteries are all clogged now but that Carnitas was bangin.

not pictured: some homemade Chile De Arbol salsa taqueria.

At El Comal, North Park, San Diego. Perfectly marinated and seasoned pork and I like the way they serve it chunky vs. the typically shredded pibil one usually finds north of the border.

No better place than RWC for pastor.

Full size and loaded, worth the drive and will be adding to my regular rotation. Asado, Seared Chicken, Chorizo, Al Pastor, Shredded Beef and Avocado.

Great restaurant, fortunately they dropped off the right order to my place after I contacted them!

I’m the least pickiest eater I know, but I draw a line at flour tortillas. They really taste like a watered down, unnecessary, and unauthentic way to ruin one of my favourite meals.

Had to add the pic before I buried everything in cilantro.

Cheat codes used:

Chipotle in Adobo

Rotel

Cajun boiled garlic

Goya Sazon

Valentina

Cajun Power Garlic Sauce

A teeny tiny pinch of ground cloves

Beer (simmering)

Non cheat codes used:

Beer (drinking)

S&P

Cilantro

Onion

Guajillo

Arbol x3

Limes

Apple cider vinegar

Shredded beef, shredded lettuce diced tomatoes, shredded Colby jack, little crumbled queso fresco, crema, red onions, salsa macha, and cilantro 😋

From a local spot called El Patron.

Buddy told me of new place. Its open really late from Th-Sat. Swears by it and lives close. Im maybe 2.5mi away though have to cross some big streets.

I wasnt very hungry so didnt feel like getting carnitas or carne asada besides the fact that my stomach felt off ever since some Foster Farms chicken nuggets.

Pico de gallo was good and they gave me a bag for chips. Salsa Verde was really good. Chicken was in a light red sauce.

I think the taco was $3.50 so I left a $2 tip given they gave me a bag of chips

Did a big harvest out of the garden... Only vegetable/fruit on this plate that didn't come out of the garden is the avocado and limes!

Skirt steak tacos with fresh pico de gallo, Cotija cheese, cilantro, an avocado lime crema, with a side of an amazing fire roasted salsa verde and fresh guacamole!

Messed around with some leftovers for Sunday dinner. 10/10 recommend

Smoked three beef chuck roasts over the top of beef stock, peppers, and onions at 275 until 170 on the probe.

Then the meat goes into the liquid for about 4 hours until it hit 210. Take the meat out and rest.

Meanwhile, strain out the liquid to get all the solids out. Shred the meat.

Heat up your flat top to medium-ish (it started raining so I had to improvise and use an electric griddle). Dip street taco tortillas into the liquid and cook one minute on each side. Them layer cheese and meat on the tortillas. Fold them and cook them again for a minute on each side.

Put some of the leftover consume into ramekins for dipping your tacos.

Unreal. I mean like...so good. My wife thought the consomme was really spicy so she put salsa and guac on hers, so beware for those who are sensitive. You could put a little beef stock in their consomme to dilute the heat a bit, I suppose.

I Got the recipe from Hey Grill Hey (not affiliated with her but I liked the recipe so I thought I would share it)

https://heygrillhey.com/smoked-birria-tacos/#wprm-recipe-container-27414

Al pastor and carne asada. 🔥🔥