Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Remove stems and seeds from 4 ancho chiles and 7 guajillo chiles.
Watch out
Wash hands thoroughly after handling dried chiles, otherwise skin or eyes may get irritated.
Rinse the chiles and submerge them completely in water for at least 30 minutes until soft.
Watch out
Ensure chiles stay submerged under water, otherwise floating parts will remain tough and hard to blend smoothly.
Add 1/2 onion, 2 garlic cloves, 4 cloves, 1 pinch cumin, 4 peppercorns, 1/2 tsp oregano, 3 tbsp Worcestershire sauce, 3 tbsp Maggi seasoning, 5 tbsp vinegar, 1 tsp salt, 1/2 tsp chicken bouillon, 1/4 cup water, and soaked chiles to blender. Blend in pulses, pushing down with a spoon until a smooth, thick paste forms.
Watch out
Add very little water to avoid watery marinade, otherwise it will not stick properly to the meat.
Wash hands thoroughly after handling raw pork to prevent cross-contamination.
Season 1 kg pork steaks by lightly salting one side; stacking them will season the other side.
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Salt in moderation because the adobo paste already contains salt and seasoning.
Place plastic wrap on the work surface and rub adobo paste manually onto each pork steak on both sides. Wrap tightly in plastic and refrigerate for at least 2 hours (or overnight).
Watch out
Keep refrigerated for at least 2 hours, otherwise the pork will not absorb the marinade flavors properly.
Be careful when frying seasoned meat, as hot oil splatters easily.
Heat 2 tbsp oil in a skillet over high heat. Fry pork steaks one by one, fully extended, about 2 minutes per side until browned. Wipe pan clean with paper towels every 5-6 steaks to remove burnt residue.
local_fire_departmenthigh heat, about 2 minutes per sideWatch out
The pan must be smoking hot without crowding the steaks, otherwise they will release juices and boil instead of searing.
Thinly slice the remaining 1/2 onion into strips and chop 2 pineapple slices into small thin pieces.
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Chop onion and pineapple thinly so they combine smoothly with the meat.
Use tongs to hold hot meat steaks while chopping to prevent finger burns.
Stack the fried pork steaks and chop them into fine thin strips mimicking classic spit-roasted meat.
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Chop the meat as finely as possible to replicate the signature pastor texture.
In the same skillet with 1 tbsp oil, saute the sliced onion until translucent. Add chopped meat and pineapple, stirring over medium-high heat for 2-3 minutes until heated through and well mixed.
local_fire_departmentmedium-high heat, about 2-3 minutesWatch out
Do not overcook after adding pineapple to prevent excess moisture from softening the crisp pork.
Serve warm pastor pork with pineapple and onion onto 10 warm corn tortillas. Top with 0.5 cup salsa or guacamole, lime juice from 2 limes, and 0.25 cup chopped cilantro.
Watch out
Warm tortillas thoroughly before serving so they are pliable and do not break when folded.
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