Al Pastor Recipe
by Chef Amy Troutner
2 Ancho Chilies-seeded & stemmed
2 Pasilla or Guajillo Chilies-seeded & stemmed
1/2 cup Chicken Stock (or more)
2 Tbsp. Olive Oil
1 tsp. Mexican Oregano
1 tsp. Ground cumin
1 Tbsp. Achiote paste
1 Chipotle pepper with 2 Tbsp. adobe sauce from can
1/4 cup cider vinegar
3 cloves garlic, peeled
2 1/2 TBSP. Salt
2 tsp. sugar
6-8 lbs. boneless pork shoulder, cut into 2” pieces
1. Toast chilies in a dry, hot skillet, turning often, about one minute. You may have to do this in batches.
2. Return chilies to skillet with enough chicken stock to barely cover. Bring to a boil, turn down and simmer chilies 10-15 minutes until soft. Transfer chilies to a blender with all of the other ingredients (except the pork!). Puree into a smooth paste, adding reserved chicken stock as needed.
3. Transfer puree into a non-reactive baking dish along with the pork. Rub puree into pork, making sure to thoroughly mix and cover all surfaces of the pork.
4. Bake at 300 degrees for 2-3 hours until very soft.
5. Spoon this deliciousness into toasted tortillas as is, or crisp up in a cast iron skillet.
6. Pair with your favorite Biale Zinfandel, we suggest the 2018 Grande Vineyard Zinfandel.