La carne al pastor is the result of a careful blend of many spices, such as achiote, pepper, chiles, paprika, and many more, applied to multiple layers of steaks for marinating, which are then stacked one over the other in a vertical metal stick to form what is known as el trompo and cooked sideways with an open flame.
Only the outer side is seared, and el taquero cuts thin slices of it which fall straight into the tortilla, along with a slice of pineapple that helps tenderize the meat further, as well as provide a wild mix of sweet and spicy tastes we mexicans love.
these are small taquitos, so they serve as a full meal or a snack no matter what, and can be enjoyed with both salsas verde and roja, minced onions, coriander and lime juice everywhere, no city nor pueblo is safe from having at least one tacos al pastor stand~
Anonymous: You mean like the headlight fluid?
