"Thurman" > wrote in message
...
> My son described what he had been told about .
---snip---

You can start with a very simple, yet exquisite combination by flipping your
rotisserie on end and skewing fin layers of lean pork upon which you have
brushed nothing more than adobo (bought from any supermarket shelf) and
garlic salt. Rotate so it is cooking the outer layer all the time and slice
thin cuts of the layered meat and put into small, thin corn tortillas which
have been heated with the help of a drop or two of oil. Put the tortilla on
butcher's paper cut into little squares. Have at least three salsas handy;
one green, red and chile de arbol along with roasted green onions on the
side along with radishes floating in water and ice. Serve with beer or your
favorite soda pop. As you carve the meat become an artist and experiment
with pear shape, etc. The pineapple is just to hold the meat on the skewer
top and bottom through pressure. It also looks good.

Wayne
www.rcsailcars.com