Al pastor marinade

Al pastor marinade

By
From
Cantina
Makes
250 ml
Photographer
Chris Middleton

If you’ve been to Mexico City you would have had a taco al pastor or two! These ‘shepherd’s style’ tacos are said to be inspired by the Lebanese shawarma. Slices of pork are marinated and skewered then cooked on a vertical spit. Pineapple plays a key role as a tenderising agent with this spice paste, and tacos al pastor are always served with a chunky pineapple salsa. This marinade is wonderful with any robust fish like mackerel or tuna steaks.

Ingredients

Quantity Ingredient
3 garlic cloves
1 jalapeno
60ml olive oil
100g pineapple, finely chopped
2 teaspoons ground cumin
1 teaspoon ground fennel
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon dried chilli flakes
25g achiote paste
1 small handful oregano leaves, roughly chopped
250ml pineapple juice
sea salt, to taste

Method

  1. Preheat an overhead grill (broiler) to high.
  2. Place the garlic and jalapeño on a small tray and grill (broil), turning occasionally, for 10 minutes, until soft, caramelised and charred black.
  3. Heat 1 tablespoon of the oil in a saucepan over medium–low heat. Cook the pineapple and spices for 1 minute, or until fragrant. Add the charred garlic and jalapeño, achiote paste and oregano and cook for a further minute. Pour in the pineapple juice and simmer for 10 minutes, or until reduced by half.
  4. Transfer to a food processor and blend, gradually adding the oil, to make a smooth paste. Season with salt.
  5. Store in an airtight container in the refrigerator for up to 1 week.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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