As a guy with a Hispanic wife from San Antonio who does not cook – I end up cooking for a LOT of mexican family when they visit us in Michigan. I own a food trailer kitchen as of last year. I’m not a chef nor have I ever worked in the food industry – I learned how to cook off YouTube when I moved to SATX 5 years ago right before COVID and got shut in with nothing else to do and I opened the trailer last July just to try to change up my life. It’s been interesting.
I’m still learning everything – I made some nopales and bean tacos for brekkie (thank god for Rick bayless on Youtube) with a ancho/arbol salsa this morning so I’ve got some of the basic concepts down. Pictures show my chili rellenos and some other stuff I enjoy (chilaquiles, tostadas – everything really)
I’m struggling with how to do authentic pastor in bulk. I have a wedding with 100 guests and from what I’ve watched – traditionally it’s thin pork or chicken marinated in achiote/ancho/etc and then put on a vertical skewer or rotisserie and shaved as it cooks and crisps the edges into tacos. I’ve never cooked it but I’ve eaten a crap ton.
I’m here hoping someone has a method that would be viable to prep and slice for buffet style tacos at said wedding. I’ve read kenji Lopez’s method but was hoping someone here has had to do similar and could chime in. I could do pork or chicken – I just can’t imagine how long it would take to cook through and keep shaving a traditional style. We have a big oyler smoker and can handle just about any method.
Pics of food I’ve made lately and our little setup.
Thanks for any tips !
by Remy1738-1738