Al Pastor Meat

Ingredients

• 20 lb al pastor meat (The source indicates 20 pounds of meat without specifying the cut.)
• 2 latas pine juice (The transcription says “pine juice”; it may refer to pineapple juice. The volume of each can is not specified.)
• 1 tsp Doña María adobo
• garlic (Between 8 and 6 cloves, according to the transcription.)
• 0.5 white onion
• 3 bay leaves
• 0.5 oz oregano
• 4 oz orange juice
• 2 oz apple cider vinegar
• 2 oz concentrated lime juice
• 2 guajillo chiles (Remove the seeds after cooking.)
• 1 ancho chile (Remove the seeds after cooking.)
• achiote (A small piece, to taste or according to preference.)
• 6 oz paprika (Add directly to the meat; the source indicates that the powdered ingredients are not blended.)
• 2 oz black pepper (Add directly to the meat.)
• 2 oz ground cumin (Add directly to the meat.)
• 4 oz chicken bouillon seasoning (Add directly to the meat.)
• 2 oz salt (Add directly to the meat.)

Steps

1. 1

   Place the pine juice, adobo, garlic, half the white onion, bay leaves, oregano, orange juice, apple cider vinegar, concentrated lime juice, guajillo chiles, and ancho chile in a pot.

2. 2

   Cook the mixture. When the chiles are cooked, remove their seeds.

3. 3

   Add the amount of achiote you prefer to the cooked mixture.

4. 4

   Transfer the mixture to a blender and blend until finely ground.

5. 5

   Do not strain the blended mixture; pour it directly over the 20 pounds of meat.

6. 6

   Add the paprika, black pepper, cumin, chicken bouillon seasoning, and salt directly to the meat. The source indicates that the powdered ingredients are not blended.

Notes

The source does not specify the type of meat, the volume of the juice cans, the exact cooking time, the marinating time, or the final method and cooking time for the meat. The transcription says “pine juice,” an expression that may refer to pineapple juice, but this should be verified.

Nutrition per serving

• main course
• Mexican cuisine
• meat
• marinade
• chiles
• large-batch preparation