El ministerio pastoral: Cómo pastorear bíblicamente

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Al pastor (from Spanish, "shepherd style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. [1] [2] [3] Al pastor features a flavor palate that uses traditional Mexican adobada (marinade). It is a popular street food that has spread to the United States. In some places of northern Mexico and coastal Mexico, such as in Baja California, taco al pastor is known as taco de trompo or taco de adobada.

Thankfully we’re here to explain to you exactly what Al Pastor meat is… and why you should try it asap! What is Al Pastor? It is believed that the Mexican Al pastor originated from the Arab’s shawarma grilled meats. Having been derived from such a cooking style, tacos al pastor is similar to the Turkish döner kebab and Greek gyros. However, the Mexican meats made in this style can commonly be found in dishes such as gringas, alambres, and huaraches. Preparation

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I was on the banks of the river outside Acapulco, in a town called Pie de la Cuesta, and the restaurant was called Donde Polita – Polita’s Place. She was about 75, and would cook this amazing grilled fish and then the mezcal would come out of a plastic jerry can. It had a sort of sweetness, a fiery strength and an almost spiritual high that could be attained from drinking lots of it.’ Hursh Graber, Karen (2006). "Wrap It Up: A Guide to Mexican Street Tacos Part II: Nighttime Tacos". mexconnect.com. Archived from the original on 2009-05-29 . Retrieved 29 January 2022. Al Pastor meat is taken from boneless pork shoulder. Although the cooking style is identical to that of the Lebanese shawarma with its vertical spit-roasting method, the meat is completely different from lamb. Pork shoulder is slow-cooked to keep its tenderness while it is thinly sliced off the spinning spit-roast. What are tacos al pastor made out of? The marinated meat is cooked on a slow turning vertical rotisserie (called a trompo) with a gas flame. It is not uncommon to add other spices to the meat, such as achiote, a seed that imparts a subtle flavor and a reddish-orange color to the dish. Once mounted to the trompo, a piece of onion and pineapple is speared on top of the meat to help add even greater flavor. Once fully cooked, the meat is removed from the spit in very thin slices and served on tortillas with simple toppings such as cilantro, onions, lime juice, salsa, and occasionally pineapple. Try it at Home: Tacos Al Pastor

If using gas grill or grill pan, reduce heat to low; if using charcoal grill, use low-zone heat. Remove pork from marinade and grill until marinade on pork has dried and begins to caramelize and char, about 12 minutes per side. Transfer to a cutting board and let pork rest 10 minutes. Bring guajillo chiles, chiles de árbol, and 2 cups water to a boil in a medium saucepan over medium-high heat. Cover, remove from heat, and let sit 30 minutes to let chiles soften.

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Sterling, David (2014). Yucatán: Recipes from a Culinary Expedition. pp.333, 358–363. ISBN 978-0292735811.