Al Pastor Marinade
Often Manny and I are asked if we sell marinades. While the answer as of the date of this recipe's publication is no, that doesn't mean you can't make some really good marinades with our Casa M Spice Co® products. As an example, we offer up our al pastor marinade. This recipe approximates the flavors found in Mexico City taquerias that originated the taco al pastor. I say approximates because their recipes are closely guarded and vary greatly from one taqueria to the next. This is the beauty of making your own marinade too to be honest; you can adapt and adjust to your desired flavors.
Chipotles in adobo are pretty ubiquitous here along the border with Mexico, but if they aren't available in your local grocery store, they are easy to get on Amazon. Achiote (anatto seed) is another one that might require a little searching, but are easy to get on Amazon. Pasilla falls into that same category; here it's available whole (dried) or ground (molido). Since you're using whole cloves, make sure you only add the dry ingredients into the blender first or the cloves might not get properly ground. You can also start with ground cloves, but make sure it's a fresh jar if you do.
As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice
— Mike Hernandez
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
Mix it with whatever you would like to marinate, then cover, and place in the refrigerator for up no more than 1 day (the pineapple juice will start to adversely affect the consistency of the proteins after 1 day).- Mike Hernandez
LET’S GET COOKING
Add all dry ingredients for the marinade into a blender or similar appliance and puree until everythign is smooth and fine.
Add the wet ingredients next and repeat the mixing process to blend everything until it's smooth.
You can adjust the consistency with more pineapple or apple cider vinegar by adding a little at a time and tasting after each addition.
The marinade is ready at this point. Mix it with whatever you would like to marinate, then cover, and place in the refrigerator for up no more than 1 day (the pineapple juice will start to adversely affect the consistency of the proteins after 1 day).
Typically to approximate the experience of a giant trompo of roasting meat at home one uses skewers over high heat on a grill.