Authentic Al Pastor Marinade
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
3 cups
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Calories
153 kcal
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Course
Condiments
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Cuisine
Mexican
Authentic Al Pastor Marinade
Description
This marinade brings together a mix of dried chiles including guajillo, ancho, and chipotle, softened by boiling and blended with achiote paste, pineapple, onion, garlic, and seasonings such as oregano, cumin, and cloves. The pineapple and orange juice add natural sweetness and acidity to balance the smoky and spicy heat of the chiles. The achiote paste contributes earthiness and the distinctive color typical of al pastor preparation.
The method involves rehydrating the dried chiles, then blending them with fresh ingredients and a reserved cooking liquid until smooth. The marinade is ready to use for soaking pork or chicken before cooking, imparting complex layered flavors.
It can be refrigerated in a sealed container for up to two weeks, or frozen in portioned containers for extended storage, allowing for convenience in future meals. The notes include tips for dividing the marinade to thaw only the needed amount for cooking.
Ingredients
- 4 large guajillo chile 35 g
- 2 to 3 ancho chile 35 g
- 2 medium chipotle chile from a can
- 20 grams achiote paste about 1/4 of a bar
- ¾ cup pineapple chopped, fresh
- ¼ cup onion medium
- 2 large garlic cloves
- ½ cup orange juice fresh
- ¼ cup white vinegar or cider vinegar
- 1 teaspoon chicken bouillon Knorr brand
- 15 black peppercorns whole
- 3 cloves
- 1 teaspoon sea salt or kosher salt
- 1 teaspoon oregano dried
- ¼ teaspoon thyme dried
- ¼ teaspoon cumin dried
Instructions
- Remove the seeds and stems from the dried chiles. Rinse with water to remove any dust.
- 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).
- In a blender, add the dehydrated chiles and the rest of the ingredients plus 1 cup of the cooked chile water.
- Puree until smooth (it won’t be strained so make sure it’s blended well). About 2 to 3 minutes.
- Use to marinade pork or chicken or store as directed in the notes section.
Notes
- Store the cooled marinade in a sealed jar in the refrigerator for up to 2 weeks.
- Freeze in smaller portions using airtight containers or resealable bags to thaw only what is needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3cups
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 153kcal | 8% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Sodium | 1324mg | 55% |
| Potassium | 546mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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