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Tacos al Pastor

On 9 Mar 2007 at 13:53, Tim wrote:

> Hi there,
> This style of taco is apparently very popular in Mexico and many
> families have closely guarded "secret recipes" It is made from sliced
> pork with corn tortilla's and incorporates pineapple and clove and
> chile peppers in a marinate. The traditional method is a vertical
> rotisserie method with the pineapple on the top of the meat dripping
> the juices down into the pork.
> Most of us don't have that peice of vertical rotisserie equipment at
> home!
> Soooo, I was wondering if you could locate a recipe for taco's al
> pastor style (it means shepherd style) that could be reasonably made
> from home and doesn't have exotic chile pepper types (or at least
> would be something I could find at a regular grocery store).
> Thanks for the help, and I enjoy your website.
> Regards
> Tim 
> Greenville, SC

Hello Tim,

C'mon, a city the size of Greenville must have a Mexican grocery where you can get dried guajillo and pasillo peppers...

If you want, use dried anchos or even dried jalapenos. The taste won't be quite right, though.

See below for some recipes.


Tacos al Pastor

This recipe serves 4. 

10 chiles Pasilla 
10 chiles Guajillo 
1/2 garlic bulb 
1/4 litter White Vinegar 
1/4 tsp. Cumin 
5 cloves 
pineapple (fresh or canned) 
2 lbs thin pork meat 
1 onion 
Fresh cilantro (coriander) 
1 Beer 
2 Limes 
Cut the pork meat in thin steaks or slices if necessary. 
Normally each steak would rest on top of each other while marinating and cooking. 
The following is the recipe for the marinade, this is a lot so you won't have 
to make it very often. 

Take the seeds out of the chiles, cut them in little pieces and mash them 
together with the garlic, cloves, and cumin, avoid touching the chiles and 
vinegar with your bare hands if possible. The vinegar and chiles can "cook" 
your hands, trust me. A food processor would help here. 
Boil the ingredients from the above step in the vinegar until it makes some 
sort of a heavy paste. Making sure that it won't burn, so mix it often. 
Once fully cooked drink the beer while you let the marinade cool down. 
Apply the paste to the meat putting one steak on top of the other. 
At a real taqueria they would form a top that eventually goes into the 
rotisserie. Since we do not have the rotisserie you simply pile the meat 
together and store in the fridge for at least 6 hours or overnight. 

In a taqueria they would roast the "top" of meat with pineapple on top 
of it so that the juice gives the meat some of its flavor. The meat would 
be rotated constantly as the cook cuts very small slices of meat and pineapple 
to be served in a taco. Chop the cilantro and onion. 
Without a rotisserie, our only choice is to cut the pork in small bits so 
that it can be eaten easily in a taco. 
Use a frying pan and cook the meat with small pieces of pineapple making 
sure the pork is fully cooked and just about to burn in some cases (well roasted).
Cut the limes in quarters. 
Serve the tacos with chopped cilantro, onion, and the limes. 
Squeeze a lit bit of lime juice in the taco before you eat it and add habanero 
If you only have large tortillas, cut them using a small plate of the size you 
want and a knife. 
For microwave, add 15 seconds per tortilla and heat them between paper napkins. 
Tacos Al Pastor

1  teaspoon garlic granules, (more to taste)  
1/4  cup cider vinegar  
1  teaspoon dried oregano  
1  teaspoon guajillo chili powder  
1  teaspoon fresh ground black pepper  
1/8  teaspoon ground cumin  
2  cups fresh orange juice  
2  lbs boneless pork loin, thinly sliced  
1 1/2  tablespoons achiote paste (rehydrate peppers to soft, peel, seed and mash or puree)  
1/2  pineapple, peeled,cored,cut into long,thick strips  
12  corn tortillas, warmed  
1  onion, finely chopped  
1  bunch fresh cilantro, finely chopped  
 picante sauce, for garnish  

In a medium bowl, combine the garlic, vinegar, oregano, guajillo chile powder,
black pepper,cumin, salt, orange juice and achiote paste. 
Add the pork slices and turn to coat both sides. 
Marinate at least 1 hour, but not more than 3 hours. 
Heat the grill. 
Place the meat over a hot fire and cook, turning once and basting with any 
leftover marinade during cooking, until crisp. 
At the same time, grill the pineapple strips turning as needed until lightly 
Both the pork and pineapple should take no longer than about 5 minutes. 
To assemble; chop the grilled pork into 1/4 inch pieces. 
Cut the pineapple into 1/2 inch pieces. 
Place the pork on the warmed tortillas and top with the onion, cilantro and 
pineapple pieces. Serve the Picante Sauce on the side. 
Tacos Al Pastor 
Serves 4. 

10 mild to hot chiles 
1/2 head garlic 
1 cup vinegar 
1/4 tsp. Cumin 
5 cloves 
pineapple (fresh if possible) 
2 lbs pork roast 
1 onion 
1 bunch fresh cilantro (coriander) 
1 beer(preferably Corona) 
2 limes 
tortillas (preferably corn) 
olive oil (or whatever cooking oil you have) 
Cut the pork into thinly sliced steaks. Stack each steak on top of each 
other while marinating and cooking. 

The following recipe for the marinade makes quite a bit, so you won't have 
to make it very often and you can freeze it for use later. 

Remove seeds from chiles, then chop and mash them together with the garlic, 
cloves, and cumin, or blend in a food processor. Avoid touching the chiles 
with your bare hands if possible. Touching your eyes(or your bits n' pieces)
will deliver quite a burn that will not soon fade. 

Add vinegar and transfer to a medium size pan. Stirring regularly, cook 
over medium heat until it thickens to a heavy paste. When its finished, 
drink the beer while you allow the marinade cool. 

Spread a thin layer of the paste on the meat, stacking one steak on top of 
the other as they are coated. Store covered, in the refrigerator for at 
least 6 hours but it will be even better if kept overnight. 

In some taquerias, they roast the meat with pineapple on top of it so that 
the juice trickles down and gives the meat an excellent flavor. The meat 
rotates constantly as the cook cuts very small slices of meat and pineapple 
to be served in a taco. The results of this recipe attempts to emulate that 

Chop the cilantro and onion. Combine, and set aside. 

Remove pork from marinade and cut into small bits so that it can easily fit 
into a tortilla. 

In a large oiled pan (I use my wok), fry the meat with small pieces of 
pineapple until the pork is fully cooked and crunchy(well roasted). 

Cut the limes in quarters. 

Serve the tacos with warmed corn tortillas, chopped cilantro, onion, and 
lime squeezed on top.

Poor Boy Cookies

On 15 Mar 2007 at 18:41, Vickie wrote:

> Hi,
> I would appreciate your help in finding a recipe for a comfort food my
> mother made when I was a child.  It was called Poor Boy Cookies (maybe
> Poor Man ) and it was a cake like, thin, pan cookie that she baked on
> a cookie sheet and then cut into squares..  It had cinnamon, possibly
> other spices, raisins (I think) and a sweet icing or glaze on top.  I
> think the recipe was in one of her cookbooks but I haven't been able
> to find it.  Thank you so much for your help.
> Vickie

Hi Vickie,

See below.


Poor Boy Cookies

1 c. sugar
2 c. flour
1 c. raisins
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 c. water
1 stick of oleo

 Put water, oleo, sugar and raisins in saucepan.  Boil 10 minutes.  
 Set aside to cool.  When cool add remaining ingredients and mix well.
 Grease and flour large jelly roll pan with 1 inch sides.  Spread in 
 pan and bake 20 minutes at 350 degrees or until done.  Glaze if desired

1 stick oleo
1 box icing sugar
Enough warm milk to make glaze

 Beat hard, the beating makes it creamier.  1 box icing sugar = powdered sugar.

Mother's Cookies

On 9 Mar 2007 at 21:13, Roger wrote:

> This is in answer to a query sent to you regarding Mother's Chocolate
> Chip Angel Cookies .
> As background, these cookies were never plentiful to begin with.  They
> were not in every store.  Still, they occasionally popped up  in SOME
> stores and were not impossible to find, if one persevered.  However,
> in recent years they seem to have disappeared from store shelves
> entirely. They just vanished without a trace.  [Well, not entirely.
> In 2003 I found a bag of Mother's Assorted Cookies.  One item of the
> assortment was the elusive Chocolate Chip Angel Cookie. So they did
> still exist!]
> So the matter rested until recently (even the assortments disappeared
> from store shelves).  However, on February 24th, 2007 I located this
> cookie.  It is, in fact alive and well, if poorly distributed. I found
> it at a Safeway in San Francisco.  Which Safeway?  Well, I am not
> sure, except I remember that it was within walking distance of
> Haight-Ashbury. The sad thing is that Vons in San Diego, which either
> owns or is owned by (who cares?) Safeway does not carry the cookie.
> No doubt the same people who conspire to keep local milk prices and
> gasoline prices the highest in the country, fill out their
> nastyness-cards with the grinch-like glee of withholding Chocolate
> Chip Angel Cookies from the rest of the state, or even country.
> I have about 2/3 of a package left.
> Roger

Hi Roger,

Thanks for writing an entertaining e-mail.

The "Mother's Cookies" quest is a confusing one. The largest lists of Mother's various cookies that I can find are on these two sites:

Asian Food Company


Both of them have "Mother's chocolate chip cookies", but there's no "angel" mentioned. The only time that I find the word "angel" associated with a product called "Mother's Chocolate Chip Cookies" is in e-mails and message board posts from people who are looking for them.

"Mother's Cookies"was based in Oakland, California for many years, although it was bought by another company and its cookies are now made elsewhere. Is your package similar to the ones on the sites above? Does it give an address?

There is a recipe on my site that someone sent to me and said that the result tastes like "Mother's Angel Chocolate Chip Cookies." If you get desperate at some point, you might want to try it:

Mother's Angel Chocolate Chip Cookies



A spokesman for Archway & Mother's Cookie Co., which Mother's has been part of since 2000, said the Oakland baking factory has been operating under capacity, so its operations will be folded into company bakeries in Ashland, Ohio, and Kitchener, Canada.

Archway Cookies LLC
2041 Claremont Ave
Ashland, OH , 44805-3591
Phone: 419-289-0787
FAX: 419-289-1289

Archway & Mother's Cookie Co. is owned by Catterton Partners of Connecticut, a private equity firm that invests in food, beverage and consumer goods companies.

You can call Mothers/Archway - 800-272-2537, 8-5ET

KSRA Moroccan Bread

ksra : moroccan bread

Makes 2 8-inch diameter loaves.
2 teaspoons sugar
2 packets (or 2 tablespoons) active dry yeast
4 cups unbleached all-purpose flour
4 cups whole wheat flour
2 teaspoons salt
2 tablespoons melted butter
3/4 cup milk at room temperature
1 teaspoon caraway seeds
1 teaspoon aniseed
1/4 cup corn meal

1. In a bowl that will hold at least 2 cups, dissolve sugar in 1 cup of
luke warm water. Stir until it dissolves. Add the yeast and stir until it
dissolves. Set the mixture in a warm place and allow to bubble up until it
doubles in volume. (The amount of time it takes to double depends upon the
freshness of your yeast. It could take just 5 minutes - but be patient.)
2. Combine four cups of the all-purpose flour with 3 cups of the whole
wheat flour in a large bowl. Add the salt. When the yeast mixture is ready
add it and the milk to the flour mixture. Mix the dough with a wooden
spoon adding water until it begins to come together. (it could take as
much as one cup) The dough should be sticky and wet. Scoop it out on to a
well-floured surface and let it rest uncovered for 15 - 20 minutes.
3. Begin kneading in the remaining cup of whole wheat flour. You may not
need the entire cup, or you may need a little more. The resulting dough
should be stiff and springy. Continue kneading for 10 minutes. Add the
caraway and the aniseed during the last stages of kneading.
4. Divide the dough into two equal parts. Place them one at a time in a
bowl coated with the melted butter, turning to insure that the entire loaf
is coated.
5. Form the dough into two round, dome-shaped loaves, about 2 inches thick
in the center. Place the dough on baking sheets that have been sprinkled
with corn meal. Sprinkle the top of each loaf as well.
6. Cover the loaves with damp lint-free cloths and place in a warm spot to
rise until doubled in size. (about one hour - but again be patient.)
7. Preheat oven to 400 degrees. Before placing the loaves in the oven
pierce the top of each several times with a fork. Bake for 25 - 30
minutes. A well-baked loaf should sound hollow when thumped with your
finger. Serve warm.

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