BRUNCH FOR TWO

Here is the makings for two brunch burritos.  It is made with tortillas smeared with avocado, bits of double mahogany smoked bacon, a sprinkle of onion and Pico de Gallo then rolled into burrito style.

AL PASTOR ACTS 1 THROUGH 4

Since having Al Pastor taco (also could be made as burrito) at a street fair in Palm Springs I have been wondering how it was done.  Here is a reference:

http://www.seriouseats.com/2013/05/food-lab-tacos-al-pastor.html

Starting from here I brought home a pork shoulder and some bacon.  I also obtained guajillo and ancho peppers and some achiote oil.  Plenty of garlic is always on hand.  I sliced up the shoulder as thin as reasonable using a big chef's knife and layered up the spices shoulder and bacon in a bread pan.  Pictures of the preparation follow:

 

ACT 1, THE SLICING UP STAGE

ACT 2, THE LAYERED UP STAGE

ACT 3,  THE SLOW COOK STAGE: 4 HOURS IN THE BBQ ON LOW HEAT (300F)

ACT 4, SLICING AGAIN AFTER CHILLING

I had to modify the procedure in the interest of time.  I did no marinating.  I simply layered in the spices along with the meat and achiote oil.  4 hours at 300F in the big Weber propane grill ought to blend the spices into the meat better than a week in the refrigerator.  I also added no salt at all.  I figured there would be plenty of salt in the bacon.  The result is very tasty even as a cold cut sandwich.  The next steps are to crisp some of this in a 100 year old cast iron skillet and then to build burritos toasted lightly on the propane flame.  On top will go shredded cabbage, onion, Pico de Gallo or salsa, cilantro, avocado and a dab of sour cream.  The meats stuck together like a nice terrine.  

Stay tuned for the "eating" session.  This is so tasty I think I will do four bread pans worth all at once next time.  It won't take any more propane for the grill and ought to last for a year frozen.