Diego Alonso Virgues (Convospeak) | REAL Hispanics make INSANE TRADITIONAL MEXICAN TACOS AL PASTOR and COLOMBIAN SOUP @ConvoSpeak | Uploaded September 2019 | Updated October 2024, 1 hour ago.
Which traditional recipe do you prefer? The Mexican Tacos al Pastor or the Colombian Sancocho soup? Comment below and don't forget to subscribe if you enjoyed the video!
Mexican Tacos al Pastor Recipe
1 Tbs Garlic Powder
1 Tbs oregano
1 Tbs cumin
1 Tbs Salt
1 Tbs black pepper
3 Tbs achiote
1 cup pineapple juice
3/4 cup white vinegar
1 pineapple sliced
Corn or wheat tortillas
Cilantro, onion to taste.
Instructions
In a large bowl combine the spices with the salt, vinegar, and pineapple juice. Stir until smooth. Put the pork slices in the marinade and let sit for 2 hours minimum. For best results, let sit for 8 hours.
Preheat over to 350 F . On a baking sheet with parchment paper, push the meat through the skewer until it creates a drum (resembling a kebab), finally push a couple pieces of pineapple at the top.
Bake for 1hr and 30 mins, and use a knife to carve very thin slices. Add meat to tacos with onion, pineapple and cilantro.
Colombian Sancocho as given by Diego's grandma
6 chicken tights
5 scallions
Half a white onion
4 cloves of garlic
1 bunch of cilantro
1 yucca root medium
1 plantain
7 small potatoes
3 ears of corn
Cumin
Salt
2 spoons of bouillon
Olive oil.
Instructions
Finely chop onion, scallions and garlic. Roughly chop plantain, potatoes and yucca (don't forget to peel it). Cut corn in half and chop cilantro ass fine as possible.
In a large bowl, saute the onions, scallions and garlic until aromatic. Add the chicken tights, the cumin and salt and saute for 3 minutes. Add plantain, yucca, corn and potatoes. Cover all ingredients with water. Add 3/4 of the cilantro. Boil and let simmer for minimum 40 minutes until big chucks of yucca and plantain are soft. Garnish with cilantro.
Which traditional recipe do you prefer? The Mexican Tacos al Pastor or the Colombian Sancocho soup? Comment below and don't forget to subscribe if you enjoyed the video!
Mexican Tacos al Pastor Recipe
1 Tbs Garlic Powder
1 Tbs oregano
1 Tbs cumin
1 Tbs Salt
1 Tbs black pepper
3 Tbs achiote
1 cup pineapple juice
3/4 cup white vinegar
1 pineapple sliced
Corn or wheat tortillas
Cilantro, onion to taste.
Instructions
In a large bowl combine the spices with the salt, vinegar, and pineapple juice. Stir until smooth. Put the pork slices in the marinade and let sit for 2 hours minimum. For best results, let sit for 8 hours.
Preheat over to 350 F . On a baking sheet with parchment paper, push the meat through the skewer until it creates a drum (resembling a kebab), finally push a couple pieces of pineapple at the top.
Bake for 1hr and 30 mins, and use a knife to carve very thin slices. Add meat to tacos with onion, pineapple and cilantro.
Colombian Sancocho as given by Diego's grandma
6 chicken tights
5 scallions
Half a white onion
4 cloves of garlic
1 bunch of cilantro
1 yucca root medium
1 plantain
7 small potatoes
3 ears of corn
Cumin
Salt
2 spoons of bouillon
Olive oil.
Instructions
Finely chop onion, scallions and garlic. Roughly chop plantain, potatoes and yucca (don't forget to peel it). Cut corn in half and chop cilantro ass fine as possible.
In a large bowl, saute the onions, scallions and garlic until aromatic. Add the chicken tights, the cumin and salt and saute for 3 minutes. Add plantain, yucca, corn and potatoes. Cover all ingredients with water. Add 3/4 of the cilantro. Boil and let simmer for minimum 40 minutes until big chucks of yucca and plantain are soft. Garnish with cilantro.
