Al Pastor Marinade

Cook al pastor chicken thighs on plate with chopped pineapple and cilantro.

Course: Sauce

Cuisine: Mexican

Prep Time: 15

Cook Time: 0

Marinating Time: 8

Total Time: 15

Servings: people

Calories: 25kcal

Author: Platings and Pairings

Taco night will never be the same after soaking your meat or veggies in this flavor-packed Al Pastor Marinade. It’s surprisingly easy to make and loads every bite with addictive layers of smoky, earthy, and citrusy goodness!

Print Recipe

Equipment

Blender

Ingredients

2 pounds meat of choice
3 cloves garlic
2-3 chipotle peppers from a can packed in adobo sauce
¾ cup fresh pineapple chopped
1/2 cup fresh orange juice
3 Tablespoons apple cider vinegar
1 Tablespoon honey or maple syrup
1 Tablespoon achiote paste
1 Tablespoon ancho chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons kosher salt
Salt and pepper to taste

Instructions

Add 3 cloves garlic, 2-3 chipotle peppers, ¾ cup fresh pineapple, 1/2 cup fresh orange juice, 3 Tablespoons apple cider vinegar, 1 Tablespoon honey, 1 Tablespoon achiote paste, 1 Tablespoon ancho chili powder, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 2 teaspoons kosher salt to a blender. Season with black pepper, as desired. Blend until combined; the marinade should be thick & smooth. Use immediately, or transfer to a jar or airtight container and store in the refrigerator for up to 1 week.

Marinate

Pour the marinade over your meat or veggies of choice. Marinate for at least 8 hours & up to 3 days.

Notes

How to marinate meat

Place the meat or vegetables of your choice in a shallow bowl or container. Pour the al pastor marinade over top, cover, and place in the fridge to marinate.

Chicken, beef, pork, and tofu should soak in the marinade for at least 8 hours or up to 3 days.
Fish and vegetables can be left in the marinade for a maximum of 12 hours.

Tips and tricks

If you can, pick up the peppers, herbs, spices, or as many of the ingredients as you can from your local Mexican or Latin market. This way, you’ll spend less money and end up with a more flavor-rich sauce.
I recommend using a high-powered blender rather than a food processor to blend the marinade. These blenders are magicians at pulverizing and liquifying ingredients in no time.
Many al pastor marinade recipes are made with dried chili peppers. I opted to use chipotle peppers packed in adobo sauce because they’re super flavorful and don’t need to be rehydrated before blending.

Nutrition