Tacos al Pastor may be the greatest food ever. For me, it's uprooted sushi in the coveted favorite food division. As in, "What food could you eat every day for the rest of your life and never get tired of it?" Yes, I could eat tacos al pastor every day. And conversations at home have even gone like this:
Husband: Wanna open up our own tacos al pastor restaurant someday in the US?
Me: Oh my god, yes, and we could have tacos al pastor every single day!!
Husband: Let's see if we can franchise a Faraón (our favorite pastor restaurant)
Or, another conversation:
Me: Wanna build a bola (the spit) in our next kitchen?
Husband: Umm, no.
Roasted pork meat shaven off a spit, sitting atop a warm, slightly crispy tortilla, topped with fresh cilantro, onions, and a slice of pineapple, and a generous helping of salsa. Nothing's better ... until the husband made it at home for my birthday, on my request. I thought to myself, if I love something so much, I should probably learn how to make it at home. Just in case we move away from our favorite taco al pastor restaurant two blocks away. Or, gasp, should we leave this beloved country.
Okay, so the homemade tacos weren't better in taste than Faraón (Calle Oaxaca 92, Roma Norte), but they were better because they were made with homemade TLC and pretty comparable to the street tacos. Get the recipe and instructional video at Cooking With Married to a Mexican. I was a little skeptical that tacos al pastor could be delicious baked in an oven and not on a bola, but really, amigos, if you love and crave pastor like I do, you need to learn how to prepare it on your own.
The bolador (or bolero?)
Tacos al pastor at Faraón
Tacos al pastor de la casa