INGREDIENTS

INSTRUCTIONS

Judy et al., here's the translation of the original Spanish recipe I
have for Tacos Al Pastor...This recipe assumes you don't have a
"trompo", so it is not the real deal, but as close as one can get.
Preparation    Clean the peppers and simmer them in the vinegar until
they are  soft. Add remaining ingredients and puree. If it is too
thick, add  some more vinegar.    Return to stove and bring to a boil,
stirring continuosly so as not  to burn it. When it reaches boiling
point, remove from heat and allow  to cool.    Spread adobo over each
of the pork slices, layering the pieces on  top of each other forming a
neat pile. Cover and let sit for at least  5 hours in refrigerator.  
Add a little bit of oil to a hot pan/skillet, and sear each piece  of
meat on both sides. When done searing all the meat, chop it into  small
(1/8") pieces and return to skillet, this time adding the onion  and
the pineapple pieces or juice. Let it simmer for a couple of  minutes,
the wonderful smell will let you know when it is done!  Goes great with
home-made corn tortillas.  Posted to CHILE-HEADS DIGEST V4 #241 by
"Luis K. Ayala"  <ayala@hayesassociates.com> on Dec 18, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 316
Calories From Fat: 94
Total Fat: 11.2g
Cholesterol: 0mg
Sodium: 354.2mg
Potassium: 1707.4mg
Carbohydrates: 55.3g
Fiber: 19.8g
Sugar: 18g
Protein: 9.2g