What does Al Pastor taste like?Al Pastor is a ridiculously flavorful, earthy, tangy-sweet, spicy, smoky Mexican staple. And don’t forget the crowning pineapple that drips over the meat as it rotates on the spit. What is Al Pastor made of?Al Pastor is traditionally made of pork (but in this recipe we’re using chicken) marinated in an adobo sauce made of a mélange of chiles and spices, such as guajillo chili peppers, chipotle peppers, pineapple juice, orange juice, onions, garlic, cumin and oregano. If you would like to use pork, see this traditional recipe. Instead of making this Al Pastor recipe with pork - which is the traditional choice - we’ll be using more accessible, boneless skinless chicken thighs instead! It creates deliciously juicy chicken with that coveted char. The Al Pastor is sliced off the spit into thin slices accompanied by chunks of pineapple. The outside edges of the pork become beautifully crisp and caramelized while the inside remains splendidly juicy. If you aren’t familiar with Al Pastor, let me introduce you! What is Al Pastor? Al Pastor (meaning “shepherd style” in Spanish), is a popular pork dish in Central America in which pork is marinated in pineapple, chilies, achiote paste, cumin, and oregano then stacked and vertically roasted on a slowly turning spit with a pineapple on top which bathes the pork with its juices. Serve the Chicken Al Pastor plain with a side of rice and veggies, in taco bowls, salad, nachos, or as a personal favorite Ada Haba Pina California Burrito (burrito with Al Pastor, pineapple, French fries, sour cream, guacamole, cheese). You will love how juicy the chicken remains! You don’t have to make tacos.While Tacos Al Pastor is the most popular, feel free to make whatever you’d like. You can cook the Chicken Al Pastor ahead of time then divide the ingredients between containers for meal prep. Let everyone assemble their own tacos, burritos, etc. which makes entertaining a breeze. You can prep everything ahead of time then just fire up the grill as guests chat it up. Blend the marinade ingredients together, marinate, skewer, cook and eat! It’s great for prep ahead meals or entertaining. There are just two ingredients, the guajillo chili peppers and achiote, that you may need to source, but once you have the ingredients, this recipe is super simple to make with restaurant quality results. Best of all, my skewer method is so easy and fool proof whether cooking in the oven or on the grill. As such, I can honestly say this is arguably one of the best Al Pastor recipes out there and will give your favorite restaurant a run for their money! It’s the juicy char.The combination of bold, smoky, tangy, juicy, chili chicken with crispy charred bits, with caramelized pineapple cannot be beat. Top with salsa, chopped onion, and coriander.It’s as tantalizing as your favorite restaurant! You could say I’m an Al Pastor connoisseur and order it every chance I get. Cut the pork into thin strips and the pineapple into chunks, and serve both in tortillas.Increase the heat to medium/high and cook the pineapple slices on both sides until browned and charred around the edges. If using fresh pineapple, peel and core it and cut it into slices 1cm thick.Once the meat is cooked through, leave it to rest for 10 minutes, covered in foil.If using a barbecue, it’s best to cook the steaks in foil to avoid burning the marinade.Preheat your grill to medium and cook the steaks for about 7 minutes on each side.Cover the bowl with cling film and put it in the fridge for 3-4 hours.Put the pork steaks in a bowl, pour the marinade over them and massage it into the meat.Add the pineapple juice, garlic, vinegar, achiote paste, onion, oregano, and cumin then blend until you have a smooth marinade.Put the chillies in a food processor with 5-6 tablespoons of their soaking liquor.Cover the bowl with cling film and let the chillies soften for about 20 minutes. Put the dried chillies in a bowl and cover them with about 250ml of just-boiled water.1 small fresh pineapple or 425g tin of pineapple slices in juice.900g pork shoulder steaks, about 1.5cm thick, with some fat.60ml pineapple juice, from a tin, bottle, or carton.4 dried guajillo chillies, cleaned and seeds shaken out, cut into 3 or 4 pieces.These pork tacos were traditionally based on doner kebah preparartions bought over to Mexico from Lebanon. Tacos Al Pastor is a true Mexican classic.
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