May 5: Cinco de Mayo

Chef Jon Lindenauer of The Classic Catering People came up with this recipe for Al Pastor (shepherd-style) tacos for Cinco de Mayo. 
<br><br>
<b>Al Pastor Tacos</b><br>
Yield: 10 to 12 tacos<br>
(4 pounds) Boston butt, bone-out<br>
<br>
Marinade:<br>
3 cloves garlic, peeled<br>
1 teaspoon thyme leaves, fresh<br>
1 teaspoon cayenne<br>
1 tablespoons paprika<br>
1 each - lemon, juiced<br>
1/2 cup oil, canola<br>
3 tablespoons wine, white 
<br><br>
Directions and technique:<br>
Puree all ingredients and rub the meat, let it marinade overnight.<br>
Roast the meat at 350 degrees, about 3 hours, until nicely caramelized and moist/fork tender.<br>
Slice meat for tacos. 
<br><br>   
To serve: Warm on the grill; serve with corn tortillas, diced red onion, diced pineapple, lime juice, sour cream, and cilantro.

( Handout photo / April 30, 2013 )

Chef Jon Lindenauer of The Classic Catering People came up with this recipe for Al Pastor (shepherd-style) tacos for Cinco de Mayo.

Al Pastor Tacos
Yield: 10 to 12 tacos
(4 pounds) Boston butt, bone-out

Marinade:
3 cloves garlic, peeled
1 teaspoon thyme leaves, fresh
1 teaspoon cayenne
1 tablespoons paprika
1 each - lemon, juiced
1/2 cup oil, canola
3 tablespoons wine, white

Directions and technique:
Puree all ingredients and rub the meat, let it marinade overnight.
Roast the meat at 350 degrees, about 3 hours, until nicely caramelized and moist/fork tender.
Slice meat for tacos.

To serve: Warm on the grill; serve with corn tortillas, diced red onion, diced pineapple, lime juice, sour cream, and cilantro.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook