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al pastor
''Al pastor'' (from Spanish, ''lit. In the style of the shepherd''), also known as tacos al pastor, is a dish developed in Central Mexico, likely as a result of the adoption of the ''shawarma'' spit-grilled meat brought by Arab (especially Lebanese) immigrants to Mexico.〔David Sterling, "The Lebanese Connection," ''Yucatan: A Culinary Expedition''. ()〕 Being derived from shawarma, it is also similar to the Turkish ''döner kebab'' and the Greek ''gyros''. Although shawarma and döner are usually lamb-based (thus the "shepherd-style" name), gyros and tacos al pastor in Mexico are made from pork.
==Preparation==
Pork is marinated in a combination of dried chilies, spices and pineapple. In some places, achiote is also added, and then slowly cooked with a gas flame on a vertical rotisserie called a ''trompo'' (''lit: spinning top''), very similar to how shawarma is cooked, with a piece of fresh onion and a pineapple on top.〔(Mexconnect.com )〕 When ready, the meat is then thinly sliced off the spit with a large knife. It is served on small tortillas, with finely chopped onions, cilantro, and occasionally, a small slice of pineapple, and usually topped with some lime juice and hot salsa. This meat is a common ingredient in not just tacos, but also gringas, alambres, huaraches, tortas and pizza.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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