Al Pastor is one of my favorite tacos, and it is all about the marinade. I do not have a need to buy a vertical spit, so I like to make my al pastor over mesquite wood lumps. That delicious marinade combined with the smoke from the mesquite is a great pairing. Hands down this recipe will not disappoint your friends and family.
5-7 lbs pork steaks
4 Guajillo chili pods
2 Pasilla chili pods
2 Arbol chili pods
2 – 3 Garlic cloves
6 oz Annatto paste (Anchiote)
1 tbsp Oregano
¼ cup white distilled vinegar
About 1 tsp per pound of meat (Season to your preference)
Use half of this recipe for 3-4 lbs of Pork
Over medium/medium high heat, toast the chili pods for a couple of minutes on each side then add water and boil for 15 – 20 minutes.
In a blender add all of the ingredients, blend well.
Rub in the marinade on each side of the pork and place in a ziplock bag. Let the pork marinade for at least 24 hours. I like to let it sit for 24 – 48 hours, you can really tell the difference in the meat.
Once your pork is marinated, cook it to what is available to you. You can cook this over the stove, oven or on the grill.
I love cooking this on the grill, it adds a nice smoky flavor to the meat and gets some beautiful color.
Serve your chopped pork with pineapples, a delicious salsa, cilantro, onions and a touch of lemon or lime.