Good Morning, Zihuatanejo

I believe that this will help you, Sue.

Its main constituents are corn tortillas lightly fried and meat, which can be a combination of pork and beef or pork only (now mostly in central Mexico especially with the court called "butt ". Also the meat is prepared with a marinade made ​​from other traditional ingredients annatto, spices and crushed red chilies that give a distinctive reddish color. The popularity of this dish is such that it is liked by people of all social classes so it is easy to find in places ranging from gourmet restaurants to put on the street.
In preparation, the meat as steaks (previously marinated) is stacked and baked in an iron stake rotating like a spinning top , in front of a fire also vertical which is roasted. When the meat outside the battery is slightly golden section the taco short list for deeper layers can be baked. The meat falls from the spin in thin layers directly on the taco tortilla holds with the other hand (a hand for the knife and one for the tortilla).
The Tacos al pastor are usually accompanied with onion, cilantro, pineapple chunks, lemon and one of the many sauces that exist in different regions of Mexico, this of course the taste of each person.