Authentic Al Pastor Marinade

Method5 steps

1. 1

   Step 1: Remove the seeds and stems from the dried guajillo and ancho chiles (2–3). Rinse to remove dust.

   Uses 4 large guajillo chiles (35 g) · 2–3 ancho chiles (about 35 g)

2. 2

   Step 2: Put the cleaned chiles in a medium pot and add enough water to cover them. Bring to a boil and cook for 5 minutes, then turn off the heat.

   Boil chiles · 5 minUses seeded and rinsed guajillo and ancho chiles · Enough water to cover the chiles; total amount unspecified

3. 3

   Step 3: Cover the pot and let the chiles rehydrate off heat for about 10 minutes. Reserve 1 cup of the chile water. Transfer the softened chiles to a blender with the remaining listed marinade ingredients and the reserved cup of water.

   Rehydrate chiles · 10 minUses chiles rehydrated in the pot · 1 cup reserved from the chile cooking water in step 2 · 2 medium chipotles from a can · 20 g achiote paste · ¾ cup chopped fresh pineapple · ¼ cup medium onion · 2 large garlic cloves · ½ cup fresh orange juice

4. 4

   Step 4: Purée until smooth, about 2 to 3 minutes; the marinade is not strained, so blend thoroughly.

   Uses all blender ingredients puréed until smooth

5. 5

   Step 5: Use the finished marinade for pork or chicken. For thin pork, marinate in the refrigerator for 2–4 hours. To store the unused marinade, let it cool, transfer it to a covered container and refrigerate for up to 2 weeks; freeze in portions for longer storage.

   Uses smooth marinade ready to use or store