Adobo para Al Pastor
also called adobada marinade · al pastor marinade · adobo para tacos al pastor · marinada de achiote · adobo rojo · pastor marinade
- Taquería
- serves 8
- recipe says 45 min
- Spice Blends & Marinades
Three ways to read this recipe
The table
| 6(stemmed and seeded)dried guajillo chiles | toast 30 sec a side, soak 20 min | blend smooth | strain | simmer 5 min, cool |
| 2(stemmed and seeded)dried ancho chiles | ||||
| 1 1/2 cups(360 mL)hot water | ||||
| 2 Tbs(recado rojo)achiote paste | ||||
| 3/4 cup(180 mL)pineapple juice | ||||
| 1/4 cup(60 mL)white vinegar | ||||
| 5 clovesgarlic | ||||
| 1/2 medium(chopped)white onion | ||||
| 1 tspground cumin | ||||
| 1 tspdried Mexican oregano | ||||
| 1/4 tspground cloves | ||||
| 1 Tbskosher salt | ||||
| 1 tspsugar | ||||
| 1 Tbslard | ||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.
Pans and tools
1toast 30 sec a side, soak 20 min
2blend smooth
goes in with what step 1 made
4simmer 5 min, cool
goes in with what step 3 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 26 min2 of 4 steps give no time
- Needs you
- about 30 sec
- If you get it wrong
- Narrow — thirty seconds a side is the whole toast, and a guajillo past that is bitter through every slice of pork it coats
toast 30 sec a side, soak 20 min
21 minneeds youfrom the start
blend smooth
not timed21 min in
strain
not timed21 min in
simmer 5 min, cool
5 minwalk away21 min in
- needs you
- you can walk away
- never timed
You'll need comal · fine-mesh sieve · saucepan
Goes with
See how it is written
>> title: Adobo para Al Pastor
>> category: Spice Blends & Marinades
>> tags: mexican, chiles, achiote, pineapple, marinade, pork
>> counters: Taquería
>> aka: adobada marinade, al pastor marinade, adobo para tacos al pastor, marinada de achiote, adobo rojo, pastor marinade
>> pairs-with: al-pastor
>> servings: 8
>> time: 45 min
>> slack: narrow — thirty seconds a side is the whole toast, and a guajillo past that is bitter through every slice of pork it coats
>> step: toast 30 sec a side, soak 20 min
Toast @dried guajillo chiles{6}(stemmed and seeded) and @dried ancho chiles{2}(stemmed and seeded) in a dry #comal{} for ~toast{30%sec} a side, until they smell of raisins, then press them under @hot water{1 1/2%cup}(360 mL) to soak for ~soak{20%min}.
>> step: blend smooth
Blend @&(~1)soaked chiles{} with @achiote paste{2%Tbs}(recado rojo), @pineapple juice{3/4%cup}(180 mL), @white vinegar{1/4%cup}(60 mL), @garlic{5%cloves}, @white onion{1/2%medium}(chopped), @ground cumin{1%tsp}, @dried Mexican oregano{1%tsp}, @ground cloves{1/4%tsp}, @kosher salt{1%Tbs}, and @sugar{1%tsp} until completely smooth.
>> step: strain
Strain @&(~1)adobo{} through a #fine-mesh sieve{}, working it through with a ladle and leaving the chile skins behind.
>> step: simmer 5 min, cool
Simmer @&(~1)strained adobo{} with @lard{1%Tbs} in a #saucepan{} over medium heat for ~simmer{5%min}, until it darkens and coats the spoon, then cool it before it meets the pork.