Authentic Al Pastor Marinade

A clay bowl with Al Pastor Marinade and a spoon.

Authentic Al Pastor Marinade

This Al Pastor Marinade has all the authentic and delicious smoky flavors for the famous Al Pastor Tacos and more. Bursting with flavor, this marinade combines the perfect blend of dried peppers, orange juice, garlic, herbs and some pineapple for a touch of sweetness.

Course Condiment

Cuisine Mexican

Prep Time 10

Cook Time 5

Total Time 15

Servings cups

Calories 153kcal

Author Ana Frias

Equipment

Blender

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

Instructions

Remove the seeds and stems from the dried chiles. Rinse with water to remove any dust.
4 large chiles guajillos (35g), 2 to 3 chile anchos (35g)
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.
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
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

Fridge: Once the the sauce is done and cooled off, you can transfer it into a lidded jar and store it in the fridge for up to 2 weeks.

Freezer: Freeze in plastic containers with tight-fitting lids or resealable plastic bags. It’s a good idea to divide them into smaller portions so you can thaw only what you need.

Nutrition