Story: So a couple years back I was looking through the food porn tumblr tag, one cause I was hungry and two cause mind yo business. but I found this wonderful food blog called mexicanfoodporn (please check them out, they post all the food you didn’t even know you wanted.) and I saw this just mouthwatering amazing taco/quesadilla mix, and I looked it up turns out they were gringas. So I went to the only Mexican grocery store I knew of in Shreveport/Bossier City and I got all the ingredients. Mexican grocery stores are a lot easier to find in major cities, a quick google search will help you out. If all else fails, most Wal-Marts have a Hispanic/Latino food section.
- 1 ½ lbs. of Carne Al pastor
- 2 tbsp of Vegetable oil
- 1 onion
- 1 bushel of cilantro
- 1 cup of Oaxaca Cheese 2 Lemons/ or 2 Limes (go with what you prefer)
- 12 flour tortillas
- acceptable subs: mozzarella, colby jack, Monterey Jack
- If you have a Mexican grocery store nearby, they usually sell packages of tortillas, that are made in house and are usually perfect for mexican food. But if you are going to make them I highly recommend that you buy the flour tortilla mix from Quaker tortilla mix, it will say: harina preparada para tortillas
- I usually warm them to get the cheese melted and the meat reheated so fire up your oven (300° F) or have your microwave ready if you’re bout that life.
In a large skillet, add Carne al Pastor and the vegetable oil and mix at a medium- medium high temperature.
while the meat cooks chop the cilantro and add to a mixing bowl
dice the white onion
cut the lemons in to quarters
grab the cheese
(any brand is fine, this is the one I buy-Available at walmart) and grate it!
the meat should be done by now, move it to the back of the stove and cover.
Grab the tortillas, (if you made them kudos!) most Mexican kitchens have comales- a cast iron griddle, but a pan will do… so you heat the tortillas
and place them in a tortilla container, or just cover them in to keep them warm. Once the tortillas are done, it will be time to make the gringas
Add the Oaxaca cheese to the tortilla and then add the Carne Al Pastor to the tortilla
Heat that badboy up and once its nice and hot, add the cilantro and onions
Just like “Mexican Street Tacos” the lime/lemon is squeezed over the taco. So try it with the lime/lemon and see if that’s something you prefer.. or add some salsa.
This is seriously one of my boyfriend’s favorite foods (which is saying something since he regularly only eats beef)
Please let me know if you tried them out and how easy or difficult it was to make them, I really enjoy making them and once you get into the routine of adding this dish to your repertoire you can knock this bad boy out in 15-20 mins.
P.S. I did live in Shreveport/Bossier City for a little, but Dallas is now and always home.
Hola! I’m Sandra, I am the… welll… thing is I wear many hats (cook/chef, photographer, blogger, -see where I’m going with this?) Well, I’m starting this blog for a couple of reasons
- I love cooking, I’ve loved it since childhood, I just love food, and making it.
- I hated seeing food/chef bloggers post all sorts of inaccurate Mexican food recipes, and guys, I wanna stop that madness, IT’S NOT MEXICAN FOOD. It just isn’t so I’m making this blog and all this food to educate the masses, to teach that taco shells are not the way to make tacos. I’m a Mexican food snob, and I will be getting my hands dirty. and burned, and cut.
- I want to fufill my dream of traveling to the motherland (Mexico) and the motherland’s motherland (Spain) and just traveling through the entire country and learning how to make everything including regional variations.
- well, I just want to eat all the food. Yolo.
I hope that you’ll join me, and that you’ll enjoy my journey as much as I do.
I will try my hardest to incorporate all kinds of dietary choices, but.. I will not be able to make any food with cinnamon.