Authentic Al Pastor Marinade
Ingredients
- 4 large chiles guajillos
35g
- 2 to 3 chile anchos
35g
- 2 medium chile chipotles from a can
- 20 grams achiote paste
about ¼ of a bar
- ¾ cup chopped fresh pineapple
- ¼ cup medium onion
- 2 large garlic cloves
- ½ cup fresh orange juice
- ¼ cup white vinegar or cider vinegar
- 1 teaspoon knorr chicken bouillon
- 15 black whole peppercorns
- 3 cloves
- 1 teaspoon sea or kosher salt
- 1 teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried cumin
Directions
- 1
Remove the seeds and stems from the dried chiles. Rinse with water to remove any dust.
- 2
In a medium pot add the dried chiles and enough water to cover the chiles. Bring the water to a boil and cook the chiles for 5 minutes. Turn off the heat and let rest to rehydrate the chiles for about 10 minutes. (reserve 1 cup of the water for blending).
- 3
In a blender, add the dehydrated chiles and the rest of the ingredients plus 1 cup of the cooked chile water.
- 4
Puree until smooth (it won’t be strained so make sure it’s blended well). About 2 to 3 minutes.
- 5
Use to marinade pork or chicken or store as directed in the notes section.
Authentic Al Pastor Marinade
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About this Recipe
Dreaming of those unforgettable, savory, and subtly sweet flavors of Al Pastor tacos right in your own kitchen? This Authentic Al Pastor Marinade recipe is your secret weapon to achieving that restaurant-quality taste at home.
What makes this marinade truly shine is its masterful blend of smoky dried chiles, vibrant fresh pineapple, and a touch of achiote paste. These key ingredients come together to create a complex, robust flavor profile that's both savory and tangy, providing the perfect foundation for your Al Pastor dishes.
Prepare your senses for a burst of authentic Mexican flavors. You'll experience the deep, earthy smokiness from chiles guajillos and anchos, complemented by the bright citrus notes of orange juice and a subtle sweetness from fresh pineapple. The rich achiote paste adds a beautiful color and a distinct, peppery undertone, while aromatic spices like oregano, thyme, and cumin round out this incredibly balanced marinade. The result is a vibrant, intensely flavorful base that transforms any protein into a culinary delight, mimicking the iconic taste of street-side Al Pastor.
While the original blend is perfect, you have options. For a different tang, feel free to use cider vinegar if you don't have white vinegar on hand, as the recipe suggests. Adjust the heat by considering the quantity of chile chipotles—the recipe calls for 2 to 3, allowing for a slight variation in spice. For a deeper color and earthiness, ensure your achiote paste is fresh and potent.
This versatile marinade is primarily crafted for the famous Al Pastor Tacos, but its bold flavors make it excellent for marinating pork, chicken, or even plant-based proteins, opening up a world of culinary possibilities beyond just tacos.