Leaning out the window of the Dinger’s D’Lite’s food truck on a recent Thursday afternoon, 13-year-old Abel Schieltz took orders from hungry customers.
“We need two Ms. Piggys, both of them with chips,” he said to his mother, Ann Schieltz, who stood at a griddle with a spatula in hand.
Ann jumped into action, cracking two eggs onto the griddle and using the spatula to ensure they didn’t spread out too much as they cooked. |
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Tacos al pastor is a dish from Mexico with Levantine roots stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork, and instead of sandwiching the meat in flatbread, they used tortillas. Subsequent generations added pineapple and dried chilies.
In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” we combine tender pork tenderloin, spicy chilies and smoky-sweet charred pineapple for a weeknight-friendly take on tacos al pastor. |
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I promise not to start by asking: “Hot enough for you?” Because I know the likely answer is not only, “Yes, it is,” but probably, “Are you kidding me? What’s wrong with you?”
So, yes. It is hot. It’s very hot. Are you getting to the point where turning on the stove or the oven feels … not all that desirable? Me too. |
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