Cont. 56 gr
What you need
1 small ripe pineapple, 1kg meat (pork shoulder or chicken thighs), 160ml pineapple juice, 50ml cider vinegar, 2 tsp salt, 2 garlic cloves, 3 tbsp oil and your choice of serving accompaniments.
Toast, soak, blend and sieve dried chillies before adding to pineapple juice to make a paste for marinating meat.
-Serves 6 (enough marinade for 1kg meat)
-Preparation Time: 30 mins, plus minimum 1 hr marinating, preferably overnight; Cooking time: 20 mins.
-Serve thinly sliced Al Pastor meat on freshly warmed Cool Chile Corn Tortillas with grilled pineapple, a squeeze of lime, diced onion and fresh coriander or alongside rice, beans and sliced avocado, with corn tortillas on the side.
30 g Achiote Paste (cider vinegar, water, annatto seeds, garlic, sea salt, Masa Harina [ground nixtamalized corn], spices), 2 Chiles Guajillo, 1 Chile Ancho, 1 recipe card.
Per 100 grams: Energy 225 kcal/941 kJ / Fats: 4g (of which saturated: 0.4g) / Carbohydrates: 45g (of which sugar: 15.6g) / Protein: 8g / Salt: 3.7g
Storage and Preparation
Store in a cool and dry place. Avoid exposure to light.
Made in a factory that handles nuts and sesame.
Really Cool Chile Fact
Al Pastor style means cooked in the style of a shepherd.
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