Al Pastor Marinade

Al Pastor Marinade

A smoky, tangy chile-pineapple marinade that gives grilled pork its signature al pastor flavor.

Total 35 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

This marinade blends dried chiles, achiote, pineapple, and warm spices into a deeply flavorful paste that tenderizes and seasons pork for al pastor. Rub it onto thin pork steaks or shoulder slices before grilling or roasting on a spit-style setup for tacos. The combination of acidity, sugar, and chile heat creates the characteristic charred, sweet-savory crust.

Ingredients

  • 3 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 1 cup pineapple juice
  • 1/2 cup white vinegar
  • 3 tablespoons achiote paste
  • 4 cloves garlic
  • 1/2 cup white onion, chopped
  • 2 tablespoons orange juice
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper

Method

  1. Heat a dry 9-inch skillet over medium heat and toast the guajillo and ancho chiles, pressing flat with a spatula, about 30 seconds per side until fragrant and pliable.

  2. Place the toasted chiles in a bowl and cover with hot water. Soak until softened.

  3. Drain the chiles and transfer to a blender with pineapple juice, vinegar, achiote paste, garlic, onion, orange juice, cumin, oregano, cloves, cinnamon, brown sugar, salt, and pepper.

  4. Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

  5. Taste and adjust salt or sugar as needed; the marinade should be tangy, slightly sweet, and smoky with chile heat.

  6. Use immediately to marinate pork, or transfer to a jar and refrigerate until ready to use.

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    Al Pastor Marinade

    This marinade blends dried chiles, achiote, pineapple, and warm spices into a deeply flavorful paste that tenderizes and seasons pork for al pastor. Rub it onto thin pork steaks or shoulder slices before grilling or roasting on a spit-style setup for tacos. The combination of acidity, sugar, and chile heat creates the characteristic charred, sweet-savory crust.

    35 min 16 oz 45 cal

    Ingredients

    • 3 dried guajillo chiles, stemmed and seeded
    • 2 dried ancho chiles, stemmed and seeded
    • 1 cup pineapple juice
    • 1/2 cup white vinegar
    • 3 tablespoons achiote paste
    • 4 cloves garlic
    • 1/2 cup white onion, chopped
    • 2 tablespoons orange juice
    • 1 tablespoon ground cumin
    • 1 teaspoon dried oregano
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoons brown sugar
    • 2 teaspoons kosher salt
    • 1/2 teaspoon black pepper

    Method

    1. 1

      Heat a dry 9-inch skillet over medium heat and toast the guajillo and ancho chiles, pressing flat with a spatula, about 30 seconds per side until fragrant and pliable.

    2. 2

      Place the toasted chiles in a bowl and cover with hot water. Soak until softened.

    3. 3

      Drain the chiles and transfer to a blender with pineapple juice, vinegar, achiote paste, garlic, onion, orange juice, cumin, oregano, cloves, cinnamon, brown sugar, salt, and pepper.

    4. 4

      Blend on high speed until completely smooth, scraping down the sides as needed, about 2 minutes.

    5. 5

      Taste and adjust salt or sugar as needed; the marinade should be tangy, slightly sweet, and smoky with chile heat.

    6. 6

      Use immediately to marinate pork, or transfer to a jar and refrigerate until ready to use.