Sammo, I discovered your channel a couple months ago and I have been getting caught up with like 3 episodes daily. I. Can’t. Get. Enough. Your cooking style and jokes remind me of my dad who I’ve seen very little of throughout the pandemic, so thank you for bringing me some joy dude.
Okay, I'm a little old ( past 60 ) white Southern lady. ......never heard of all this. But it looks good 👍 That's why I watch you Sam, to get new things. I'm sure there's alot I've never heard of just because I'm stuck in my old safe rutt...Thanks guys...you've given me alot of ideas over the past year to try. Keep up the good work young men.👍👍👍👍👍
these are my go to tacos if you go to authentic mexican restaurants, or if you're lucky enough to find a texmex style food truck, during a fair, or if you live near a city. here in missouri they sometimes have BBQ smokers outside of gas stations or grocery stores dong stuff like this.
The whole family loves your birria tacos, this is going on my list, I have everything needed (gotta move my pork shoulder to the fridge, it’s currently frozen)
Reuse the seeds, i plant them and have peppers year round. Drying your own peppers is simple! If you live in a dry climate, build a simple wood structure & cover with screen to keep the bugs away. Just make sure it has plenty of ventilation. All sides should be screen. Use disposable gloves. I toast the peppers before rehydrating, I learned to add 1/2 of a toasted cinnamon stick & 4 cloves to the blender in the sauce. It really takes the flavor to the next level.
Sam: looks fantastic and definitely planning to make it. BUT, where’s the limes?! Squeeze a lime in the Salsa and then a little squeeze of lime on top of the tacos.
Sam, I literally just ordered these dam sodas. You said they're delicious, $30 later. If they're not good!? I'm unsubscribing! Nah, jk. Lol coooome on baby!
Try "finishing" the salsa. After blending it, cook it in a pan or something and let it boil for 5 to 10 mins. It will mix perfectly the flavors and make them taste more unified. HUGE difference.
Sam! Could you do a Kebab recipe? I really need a good one and I know you'd nail it. It'd be high time to turn a bit towards more Eastern cuisine. Great video as always!!
I looked at a lot of tacos al pastor recipes, all were missing this or that... your recipe seems to have all the bases covered, except, as someone else mentioned, fresh lime squeezed on the finished taco. Great recipe, will make it this coming weekend, on the camp chef pellet smoker, thanks!
I'll raise my hand for any of the Christmas gifts! I should win because I am old. And decrepit. Oh, and retired. And a handyman as well! And doing my best today to find an internal drip that led to an error code (E15 on a Bosch) on our dishwasher. And I always give Sam the Cooking guy a thumb up! Lastly, I actually like to cook. There's my story, your honor!
You’ve done it again Sam! My friend and I made these on his Traeger and they were insanely good!!! Marinade flavors were on point and I felt like I was transported back to Playa Del Carmen! 👍🏻
I almost laughed at you for saying it was getting cold out, because I live in Texas now. Then I remembered that when the Marine layer disappears over coastal CA that it does in fact get kinda damn chilly. For the record, CA is way better than TX.
@@DJMarcO138 I’ve never been to Either State but I’ll tell you, here in Pennsylvania it was windy and rainy as yesterday on top of a low of 48 degrees. Which to some ain’t that cold but when my ass waltz out the house with shorts on you definitely feel the weather more. Stay warm fella
As Sam was talking about the taco going in his mouth in about 4 seconds I'm yelling at the screen, 'the pineapple Sam, the pineapple!' Surprise the hell out of me Sam heard me and got the pineapple just in time. You're welcome Sam!
I have cooked this in the oven, using a less sophisticated marinade and it was already very tasty. With rehydrated peppers in the marinade and the pile of meat getting gradual heat and smoke, it can't be anything but amazing.
I would love to win something from you! Not because I need free stuff, but because it would be such a rush to have something from you. I love watching your videos both for the food and for the interaction of the three of you. It always makes me smile. From one Canadian to another....
I bought a Pit Barrel Cooker after seeing it in your ribs video. Glad to see it back with something different and interesting. I've gotten a lot of use out of it.
Can’t wait to do this on my PBC. They also make a hanging skewer that would make this a lot easier. Either way still got it done! Thanks again for a great recipe of one of my favs!
I would consider just 3 things: 1. toasting the chilies before rehydrating 2. add a couple tablespoons of piloncillo(mexican brown sugar) to the marinade, a couple fresh ground cloves as well 3. cook the pork a little longer to really brown the outside. I haven't done this on a pit barrel on my kamado though it works similar and those crunchy bits on the outside make all the difference
Wow! I just bought some premade al pastor at my international market. It’s really good and awesome for a weeknight, but this looks SOOOOO much better! I’ll have to try it soon. Thanks guys. Love to y’all from Memphis!
An easy way to coat all your pork is to put the pork and marinade in an oversized plastic container with a good lid. Shake well and it is done in very short time without using your hands. Also a strong plastic bag that you can twist at the top will do. I use this method all the time. I love your show ( and your tee-shirts! ).
I used to only eat carne asada burritos(from Mexican restaurants anyways), but one day my dad got me an Al pastor burrito from Cotija's and it was fantastic, now I have so many different favorite Mexican dishes.
I’m thinking of an Asian Mexican fusion for this idea. Using leeks instead of American onion. Ginger Honey brown sugar and Sesame oil. A Mexi-Teriyaki blend. How fab would that be.
What makes al pastor so "impossible" to create at home is you end up with a tower of meat that has crisped edges on the outside, but not the inside. The crisp, slightly charred nature of the individual pieces are what really make al pastor so magical and difficult to duplicate. The method you demonstrated works for the outside, but the result will be less favorable as you cut into the center of the tower. While rotating on a vertical rotisserie (trompo), the true al pastor gets every bite crisped as it rotates, gains exposure to the heat, and then as the outside bits are sliced off, the inside gets the same treatment; direct exposure to the heat. Not knocking your recipe, sir! It looks solid and delicious. But al pastor is truly a marvel that only can be truly achieved using a rotating trompo. I must add, I freaking love you, your channel, and your recipes. Please keep up the great work. Side note....after experimenting with nearly every "home" al pastor option, I have found kabobs to be the closest to achieving the desired result. With placement on a grill or under the broiler, and adding some pineapple onto the skewer as well, the charred result is achieved.
To quote Fezzik from The Princess Bride, "Unbelievable!" You've got quite a bit going on with this fine example of Mexican cuisine but the journey is justified by the destination! The really only difficult part is the cooking of the marinated pork if you don't have a set-up like yours, otherwise, piece of cake, but busy! One more time, it's outa the park! I think this combined with one or two other things to be determined at a later date would make an excellent TODAY'S SPECIAL for a restaurant!
This was on my to cook list! Thank you so much for making it! Great job. You can also buy the Trompo King and use it on the kamado style grills to make this.
Oh man oh man oh man, I need to try this. I love when you do things on the PBC, it is by far one of my favorite cookers. Thanks for all the inspiration and creativity, Sam and crew!
The only addition I would make to the final product would be a small dollop of custom smoked chipotle sour cream for a bit of creaminess to make all the flavors blend. Yum! Now, I'm going to make sure that I have all the necessary ingredients to make this for dinner tomorrow.
Looks reallllly good! In TJ the build is always tortilla then Guacamole next Pastor, onions, cilantro then salsa. No Pina. Remember Guacamole under Pastor.
Most cities have Mexican Markets. You can certainly find the peppers there. While you are there. Check out the meat and produce departments. All kinds of great stuff.
Can someone please let me know how long you cook it in the barrel cooker?! Or just in the grill / oven in general? I'm really trying to make this soon :)
5:25. by counting people in a certain area of which the size is pre known then comparing that area to others, an example you can cram about lets say 5 people in the elevator, then how many elevators is that room and so on.
I'm still doing Pizza Dough, Chilli dogs, burgers like the recepies form Sam the cooking guy with some changes but they are always so good. Tacos al pastor is the next on the list to do at home :D Keep up the amazing work !
Very similar to the recipe I use sans PBC. I built my own vertical rotisserie out of an old infrared BBQ grill and a yard sale blender. Cheaper than the PBC, but the charcoal has way more flavor.
You should make an Arkansas/Oklahoma classic. Biscuits and chocolate gravy! YES, chocolate gravy. Its a regional staple and I would love to see what kind of twist you put on it.
Love the Al Pastor, but not finding the detailed recpe on your site. Maybe you could send it out or post it. Love all your stuff. wife loves the tomatillo salsa, make it alot.
