Al Pastor Marinade.
Pineapple and vinegar cool the heat while warming spices work into meat over twenty-four hours
Pineapple and vinegar cool the heat while warming spices work into meat over twenty-four hours
Ingredients
FOR THE MARINADE
- 3.5 oz chipotles in adobo
- 4 whole cloves
- 4 oz achiote (anatto seed)
- 8 cloves garlic
- 1/2 oz pasilla chile, ground
- 1/2 oz ancho chile, ground
- 1 oz Casa M Spice Co® Uncontrolled Chain Reaction®
- 3/4 oz Casa M Spice Co® Uncontrolled Cattle Drive®
- 1 cup pineapple juice
- 1 cup apple cider vinegar
Method
-
01
Blend dry ingredients until smooth
2 minYou're looking for a fine powder with no visible chunks of spice — this takes about 2 minutes, and you'll feel the texture change as the oils from the cumin and cinnamon start to release.
-
02
Add wet ingredients and blend until smooth
2 minOnce you add the pineapple juice and vinegar, the mixture should come together into a smooth paste with no dry streaks; if it's too thick, add juice a tablespoon at a time until it spreads like a thick salsa.
-
03
Adjust consistency and taste
2 minAdd pineapple juice or vinegar gradually to desired consistency.
-
04
Marinate protein in refrigerator
240 minDo not exceed 24 hours as pineapple juice affects protein texture.
From Mike's Notebook
Blend the dry spices first—they'll distribute evenly through the marinade instead of settling.
Don't marinate past 24 hours; the pineapple juice breaks down the protein structure and turns meat mushy.
Add pineapple juice slowly when adjusting consistency—it's easy to thin the marinade past the point of clinging to meat.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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