Al Pastor Marinade
1 bag Guajillo Peppers, seeded and toasted
3 Ancho Chilis, seeded and toasted
10 cloves Garlic, peeled and toasted
1 white onion, quartered and toasted
3 whole cloves
3 bay leaves
1 Tbsp. dried oregano
salt to taste
1 whole piece piloncillo
½ c. cider vinegar
Preheat oven to 350 degrees.
On a rimmed baking sheet, place chilis, garlic, and onion, and toast in oven for 5 minutes, then remove and set aside.
In a sauce pot, toast cloves, bay leaves, and oregano over medium heat.
Add toasted chilis, garlic and onion and cover with water. Bring to a simmer and add piloncillo and cider vinegar.
When chilis are soft remove from heat and blend until smooth. Season with salt to taste.
Chef’s Note: This marinade works with poultry and seafood. For seafood, marinate shrimp or any flaky fish for about 30 minutes, or an hour for firm fish such as tuna. Chicken should be marinated 1-3 hours before placing on a fire-ready SIF Kettle. You can use the protein in a variety of ways, but I like to finish the the meat into a taco prep, and I add red onions, roasted, chopped pineapple, and cilantro.