I am a big big fan of the Al Pastor at my local Mexican restaurant. Have been a little intimidated by the traditional spit roasting, so looked up a recipe that was a little more accessible.
This is so so good. Does not taste like what my restaurant serves, but I will definitely make it again.
I forgot fresh garlic and didn’t have minced, so I used a liberal tablespoon. Also was liberal with the cumin.
I used two pounds of meat and cut into smaller chunks, so I only pressure cooked for 30 minutes. I used fresh pineapple, and after shredding meat and adding pineapple, I sprayed with cooking oil to help with browning under the broiler. I definitely went more than 5 minutes, but I stirred it a few times. My favorite parts of the meat are always the super crispy parts.
Downfall: just a smidge too spicy. My kids will not eat it. Next time I will only add one chipotle. I served it with caramelized onions, fresh cilantro, Monterrey Jack cheese, and lime wedges.
Also: So as to not waste the extra pineapple juice and chipotle peppers leftover, I made a second batch of marinade and froze it. I actually added a bit more chipotle peppers to that batch.... so most definitely will either use more meat or plan on feeding the kids something else.
So so good!!!
I double the green chiles and jalapeños, top with shredded cheddar or Colby jack, and then panko breadcrumbs. Bake until hot and broil if needed to make crunchy crispy crust.
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.