An Okie Girl’s take on Tacos al Pastor

Okay folks, I thought the name of this dish was Tacos “EL” Pastor. Apparently, it isn’t “EL”, it’s “AL”.  That in and of itself is proof I am a “winger”. Not sure what “winger” means in this context?? Well, I am one of those who cooks first, reads second, or tenth — I am a winger. I mean, what mom of four, wife, pet ((times 5)) owner etc. has time to read a recipe before cooking it?? I sure don’t, I wing it every.single.time.

Tacos al Pastor ((TaP)) is my favorite menu item at our neighborhood Mexican place. It is so simple & tasty — never a disappointment! After pausing to compare my recipe to the world’s view of TaP,  which I have learned pork seems to be used in the most traditional version of TaP. “Our” restaurant uses beef so that is the direction I went.

Maybe one day I will use my Mesquite Smoked Pork Butt for TaP – but not today. For this meal, I used the some of the meat I cooked ahead when I made THIS Giant Philly Cheesesteak Sandwich.

I simply used flap meat that I had previously cooked, seasoned with McCormick’s Montreal Steak Seasoning & frozen. I thawed the cooked steak, and reheated it in my braiser. I only added two more ingredients!! I bet you won’t guess either. Tell me if I surprised you with these:

3-4 tablespoons of fresh pineapple juice & 1 tablespoon of Ponzu. THAT.IS.ALL.

Heat ((over low flame)) these three ingredients through, allowing the juices to absorb into the meat.

Top the steak with a touch of finely chopped sweet white onion and a big pinch of chopped cilantro – and there you have it! Any Okie Girl’s take on Tacos al Pastor!