Find a great tailgate recipe below!
Post Sponsored by The American Lamb Board
It’s tailgate season again, and I am stoked!
Whether you are rooting for the home or away team, we all know that the best good luck charm for the game is a solid tailgate with some fire cooking.
Now, most people choose to cook stuff that is easy like burgers & brats. These are both super delicious & definitely winners; however, for the hardcore cooks out there then maybe they want something that is more of a challenge. Maybe some tacos?
That is why I have created the ultimate tailgating taco: American Lamb Tacos Al Pastor.
What is Al Pastor? Great question…
Al Pastor is a traditional style of roasting meat on a spit that has been marinated in a blend of spices, chiles & pineapple. Traditionally it is cooked with a variety of different meats; however, I decided to choose American lamb as it has a meaty & hearty flavor that would be a perfect pairing.
The thin sliced American lamb leg is first marinated in the chiles, spices & pineapple juice listed below for 4 to 12 hours. Then, using either a rotisserie or a homemade spit like I did, you pack the thin slices on top of each other and grill indirectly over fire for 2 to 3 hours. The smoky flavor is absorbed into the meat until it changes color from bright orange to a deep red.
Slice off some of the meat little by little, place on a fresh corn tortilla with onion, cilantro, pineapple & lime juice for a kickin’ taco!
This is the perfect tailgate taco as it is just the right amount of time to grill while still having enough time to enjoy family & friends. It also packs some great flavor that will make the other tailgates kinda jealous…
So try out the American Lamb Tacos Al Pastor below and let me know what you think!
Want the perfect fire cooking equipment?
Yields: 8-10 Servings
Cook: 180 minutes
Prep: 60 minutes
Equipment: Grill, charcoal, roasting spit or skewer, cast iron skillet & a knife.
American Lamb Tacos Al Pastor Ingredients
1 whole pineapple
Sliced crown & base off
4 half slices
Rest is diced
1/2 cup of diced white onion
1/4 cup of chopped garlic cloves
1/2 cup pineapple juice
1/4 cup distilled white vinegar
2 tablespoons achiote paste
1 tsp dried oregano
1 tsp ground cumin
1 tsp of cinnamon
1/2 tsp black pepper
4 guajillo chiles—seeded & cut into 2in pieces
Cilantro, chopped for serving
Lime wedges, for serving
Corn Tortillas, warm
In a cast iron skillet, add some olive oil & chopped garlic and let cook for 2 minutes. Then add cumin, oregano, black pepper, & cinnamon and cook for 1 minute. Stir in guajillo chiles, pineapple juice, white vinegar & achiote paste and cook till it bubbles. Pull from heat & let cool.
Using a blender, add marinade from above & blend until liquified. Pour marinade into a tin dish, add sliced lamb leg, mix around thoroughly, season with salt & let marinade for 4 to 12 hours.
Using a charcoal chimney, light a fire. Once lit, push charcoal to one side of grill for indirect grilling. Temperature in grill should be around 325F.
Slice 1/2 inches from the base & the crown off the pineapple. Slice 4 semi circle halves from the middle of the pineapple that are 1/2in thick. Diced the rest of the pineapple for garnish.
Using 2 wooden skewers, push up through the bottom of the base of the pineapple. Take out the marinating lamb leg and layer one on top of another through the skewers over the base of the pineapple until all meat is on. Once done, add the crown of the pineapple to the top & place 2-3 wooden skewers through the top for added support. Place the skewered meat in a cast iron skillet with pineapple semi-circles around for added support & flavor.
Place skillet with skewered meat indirectly on the grill. Close lid & cook for 3 hours or until the middle of the meat registers at 145F. Make sure to maintain even temperature inside grill & rotate meat 1 or 2 times to get even cooking.
Once meat is done, pull off grill & let rest for 30 minutes.
Slice meat vertically & place on a warm tortilla with onions, cilantro & pineapples. Enjoy!