The video is a step-by-step guide on how to prepare al pastor, a popular Mexican dish made from marinated pork. The host starts by slicing a 3-kilo shoulder of pork into pieces. These pieces are then marinated in a mixture made from Cascabel chili, achiote, garlic, black pepper, ground cumin, dry oregano, apple cider vinegar, and salt. The marinade is blended until it comes out hot, then cooled before being added to the meat. The meat is then left in the refrigerator for four or five hours to retain its flavor.
The host uses a double rod mode on a kanka grill to assemble the shepherd. Two pineapples are used as a base and cover. The marinated meat is then stuck into the swords. The swords are then assembled and placed on the grill, ready to be cooked over a charcoal fire.
While the meat is cooking, the host also prepares a sauce by roasting tomatillos, garlic, and chipotle peppers in a blender. The sauce is then seasoned with salt and freshly ground black mint.
Once the meat has been cooking for about an hour, the host adds more charcoal to the grill and continues cooking for another half hour. The meat is then sliced horizontally to serve, with the slices dripping with their own juices. The host serves the meat in tacos with white onion, cilantro, and a red tomatillo sauce with a touch of lemon. The tacos are then topped with a slightly creamier guacamole and a toasted bread that crackles when bitten.
The host concludes by thanking the viewers for watching the video and invites them to comment with any additional information or questions.
1. The speaker has 3 kilos of pork, specifically shoulder.
2. The pork was already sliced when bought.
3. The speaker starts by taking out some steaks from the pork.
4. The speaker then cuts the steaks into smaller pieces.
5. The speaker marinates the pork in a mixture made from Cascabel chili base, achiote, garlic, black pepper, ground cumin, dry oregano, apple cider vinegar, and salt.
6. The speaker blends the marinade with water and adds a spoonful of achiote.
7. The marinade is stored in the refrigerator and can also be used to marinate chicken.
8. The speaker uses a double rod mode to assemble the pork.
9. Two pineapples are used as a base and cover for the meat.
10. The pork is marinated for 5 hours in the refrigerator.
11. The speaker assembles the meat onto the swords, shaping and nailing them together.
12. The meat is cooked on a charcoal fire for about an hour.
13. The speaker roasts tomatillos for the sauce and adds garlic to the blender.
14. The marinated chipotle and two pasilla chilies are added to the blender for the sauce.
15. The speaker adds freshly ground black mint to the sauce.
16. The speaker cooks the pork for about an hour, then adds more charcoal for the last half hour.
17. The speaker slices the cooked pork horizontally and serves it with white onion, cilantro, red tomatillo sauce with chipotle flavor, cheese, and guacamole.
18. The speaker toasts the bread for the tacos and serves the tacos with beans, cheese, sauce, and guacamole.