Pastor Marinade

Name: Pastor Marinade
Yield: 3 cups
Cuisine: Mexican
Ingredients: 4 bay leaves; 1 teaspoon chopped fresh thyme leaves; 4 cloves garlic; 1 medium white onion, quartered; 3 ancho chiles and 3 guajillo chiles (or substitute ½ cup ancho chile powder mixed with 2 cups warm water); 3 ancho chiles and 3 guajillo chiles (or substitute ½ cup ancho chile powder mixed with 2 cups warm water); 3 ancho chiles and 3 guajillo chiles (or substitute ½ cup ancho chile powder mixed with 2 cups warm water); 3 ancho chiles and 3 guajillo chiles (or substitute ½ cup ancho chile powder mixed with 2 cups warm water); ½ cup cider vinegar, red wine vinegar, or white wine vinegar; ½ cup cider vinegar, red wine vinegar, or white wine vinegar; ½ cup cider vinegar, red wine vinegar, or white wine vinegar; 2 cups water; ½ teaspoon ground cinnamon; ½ teaspoon ground allspice; ½ teaspoon ground clove; 1 teaspoon freshly ground black pepper; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon ground cumin

Preparation info

3 cups

Difficulty
Easy

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

This “shepherd’s” marinade is what you’ll typically find dripping from the spits of juicy pork roasting in the stalls that surround the zócalo in Puebla. We use this basic marinade with fish, pork, and poultry.

Ingredients

3 ancho chiles and 3 guajillo chiles (or substitute ½ cup ancho chile powder mixed with

Americas
Mexico
Sauce
Condiment
Gluten-free
Vegan
Spicy
Central America

Method

Remove the stems and seeds from the chiles. Put them in a small saucepan with enough water to cover, bring to a simmer, and let them cool in the liquid.
Drain the chiles; transfer them with all of the other ingredients to the jar of an electric blender and purée until smooth. Scrape into a covered container and refrigerate for up to 2 weeks or freeze.