One of my favorite things from the local taco trucks, and when I'm in Mexico. Nothing like great street-meat from the locals. (BTW, I've been to Mexico many, many times, eating street-meat tacos and shrimp-on-a-stick from the beach vendors, and the only time I've ever gotten sick was when I ordered a Domino's pizza.
)
Cobbled together a recipe from several sources, but when light on the chilies and spices, since I want my wife and son to eat it. For instance, most recipes called for 5 rehydrated Guajillo chilies. Mine were 8" long, so I only used 3.
Into the blender. Doesn't that look good?
Cut up a pork butt into 1/4" slices.
Threaded onto the skewer with fresh pineapple slices.
And onto the Weber.
Spritzing with pineapple juice between shavings, about every 30 minutes.
And a little libation for the pitmaster. Trying a Blue Grass Cocktail. Darned good.
Also, since this is May near Seattle, it's barely 60° and pouring rain. So this is my middle finger to the ever-present rain.
)Cobbled together a recipe from several sources, but when light on the chilies and spices, since I want my wife and son to eat it. For instance, most recipes called for 5 rehydrated Guajillo chilies. Mine were 8" long, so I only used 3.
Into the blender. Doesn't that look good?
Cut up a pork butt into 1/4" slices.
Threaded onto the skewer with fresh pineapple slices.
And onto the Weber.
Spritzing with pineapple juice between shavings, about every 30 minutes.
And a little libation for the pitmaster. Trying a Blue Grass Cocktail. Darned good.
Also, since this is May near Seattle, it's barely 60° and pouring rain. So this is my middle finger to the ever-present rain.
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. That looks awesome.
