IN MEXICO,
WE GROW UP SURROUNDED BY SO MANY DELICIOUS FOODS.
FOR MEXICANS, FOOD IS IN OUR SOULS.
IT'S CONNECTED TO THE VERY FIBER OF OUR BEING.
BUT PERHAPS NO FOOD IS MORE CELEBRATED IN MEXICO
THAN... THE TACO.
TORTILLAS WRAPPED AROUND ANY NUMBER OF FILLINGS
LIKE MEATS, CHEESES AND CHILIS.
THE VARIETIES ARE ENDLESS.
SO SIMPLE YET SO DELICIOUS.
MMM.
IN MY FAMILY, WE CELEBRATE IT WEEKLY.
TONIGHT IS THAT CELEBRATION.
TONIGHT IS TACO NIGHT.
AND I'M GONNA START WITH THE ADOBO MARINADE
FOR TACOS AL PASTOR.
AT A TACO STAND, TACOS AL PASTOR
ARE SEASONED MEATS STACKED HIGH ON A VERTICAL ROTISSERIE.
YOU PROBABLY DON'T HAVE A VERTICAL ROTISSERIE,
BUT DON'T WORRY.
I'M GOING TO SHOW YOU AN EASY WAY
TO MAKE TACOS AL PASTOR RIGHT IN YOUR OWN KITCHEN.
I'M MAKING A MARINADE,
AND THIS IS AN ACHIOTE-BASE ADOBO.
IT HAS ANNATTO SEEDS, OREGANO,
CUMIN, CINNAMON, CLOVES.
SO I'M GONNA ADD ABOUT 2 TABLESPOONS
OF THE ACHIOTE BASE.
IT IS SO RICH IN FLAVOR.
IT IS NOT SPICY AT ALL, NOT ONE BIT.
AND IT HAS THAT TASTE WHICH IS VERY SIMILAR TO SAFFRON.
AND I'M GONNA ADD 1/3 OF A CUP OF LIME JUICE.
AND 1/3 OF A CUP OF FRESH-SQUEEZED ORANGE JUICE
AND 1/3 OF A CUP OF WHITE DISTILLED VINEGAR.
NOW, IF I HAD BITTER ORANGES,
I WOULD DO JUST ONE CUP OF BITTER ORANGE.
BUT IT IS VERY HARD TO FIND BITTER ORANGES,
SO THIS IS AN INCREDIBLE SUBSTITUTE
'CAUSE THE BITTER ORANGES ARE VERY ACIDIC.