Food

Out of context: Reply #1107

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  • Continuity14

    Well, look: I've never had tacos al pastor before — much less the real deal from Mexico City — so it's not like I have anything to compare my results with.

    But, this recipe from Serious Eats is astonishing. It's so, so, so delicious. Will absolutely make again, and it's 1000% worth the time it took.

    (Garnished with a bit of salsa verde, onions, coriander, and pineapple roasted in the pork fat.)


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    • Looks great!!!
      Fax some over.      palimpsest
    • Dear God.Nairn
    • congrats, that looks amazing. and it also looks more convoluted than Pango's noodle soup. Did you do the whole circle grill charcoal thing? did it take 11 hrs?_niko
    • oh never mind I see you can do it in the over as well through probably won't get that nice charcoal flavour, damn now I have to try this_niko
    • Looks very good! Serious eats is a great site. Did you make or buy the tacos?MrT
    • Want!! Looks fantastic. Bookmarked the Serious Eats website. Thanks!Green_Pork
    • Last time I followed a recipe I used my dirty socks as oven mittens and stepped on a tomatodrgs
    • @niko Yeah, I used the oven method. It was one of my criteria when I was researching recipes and methods, cos I'm not allowed to cook with fire on my balcony.Continuity
    • @MrT Bought them ... one day I'll try making my own, but this time, I wasn't in the mood. Also, I haven't got a tortille press (yet).Continuity
    • not a big fan of warm fruits on my food but you are selling it like i should give it a shot.milfhunter
    • ^ I'm normally not, either, but the pineapple is an absolute must. Sooooo good!Continuity
    • Looks just like what you get in Mexico.monospaced
    • This is cultural appropriation and not allowed.shapesalad
    • Excellent, saw the recipe posted last week, great follow through ⭐ ⭐ ⭐ ⭐ ⭐whatthefunk
    • https://i0.wp.com/me…pango
    • My fav kind of street taco here in LA. You'll find family vans loaded up to set up and cook on the sidewalks like little pop ups without the food truck.shellie
    • *warm/char tortillas on the hob flametbgoodwillie
    • I'd heartily recommend getting a press, esp. as you clearly enjoy putting in the effort : ) I made your Mexicana recipe from a few pages back, + tortillas...MrT
    • It was delicious and has gone in the sacred recipe binder! Soz for shitpic, I was a bit d-runk. https://jmp.sh/nWMM7…MrT
    • Damn, Mr T. Looking at your tortillas in that pic, you've sold me on a press!Continuity
    • Thanks, do it! MrsT is GF so they get made a lot. Delicious charred edges and they stay warm forever under a cloth. The first one with just lime + salt = joy.MrT
    • Do you use the white or yellow masa harina?Continuity
    • Nice work!canoe
    • Do you cook often from Serious Eats? Did you compare it to Bayless?canoe
    • I didn't compare to Bayless, though I should. I understand he did for Mexican food in the US what Ramen_Lord (Reddit) and Ivan Orkin did for ramen.Continuity
    • I use both, this one currently. We don't get the range in Aus so I use what I can. https://cdn11.bigcom…MrT
    • https://cdn11.bigcom…MrT
    • Also this but in date : ) https://internationa…MrT
    • Ahaaaa. Lista is white, Harina is yellow. I'm going to try with Lista, first.Continuity
    • These are a staple! Made ‘em with grilled portabello strips and cotija last timescarabin
    • I fucking love cotija cheese. Texture of cheese curd for poutine, with an awesome salty funk.Continuity
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