Name: Al Pastor Marinade with Achiote & Chipotle
Prep time: 10 min
Total time: 8 h 10 min
Yield: 8 servings
Ingredients: 3 Cloves Garlic; 2 ½ items Chipotle Peppers In Adobo Sauce; ½ Cup Orange Juice; 1 Tablespoon Apple Cider Vinegar; 2 Tablespoons Brown Sugar; 1 Tablespoon Achiote Paste; 1 Tablespoon Ancho Chili Powder; 1 Teaspoon Ground Cumin; 1 Teaspoon Dried Oregano; 2 Teaspoons Kosher Salt; 1 item Ground Black Pepper To Taste

Prep: 10 min
Cook: No time
Total: 8 hours 10 min
Servings: 8

For the Al Pastor Marinade

Achiote paste adds signature color and earthy depth—don't skip it if you want authentic flavor

Ingredients

3 Cloves Garlic
2 ½ items Chipotle Peppers In Adobo Sauce
½ Cup Orange Juice
1 Tablespoon Apple Cider Vinegar
2 Tablespoons Brown Sugar
1 Tablespoon Achiote Paste
1 Tablespoon Ancho Chili Powder
1 Teaspoon Ground Cumin
1 Teaspoon Dried Oregano
2 Teaspoons Kosher Salt
1 item Ground Black Pepper To Taste

Instructions

Add garlic, chipotle peppers, orange juice, vinegar, brown sugar, achiote paste, chili powder, cumin, oregano, salt, and pepper to a blender.
Blend until thick and smooth.
Use immediately, or transfer to a jar or airtight container and refrigerate for up to 1 week.
Pour marinade over meat or vegetables of choice. Cover and refrigerate for at least 8 hours and up to 3 days.
Grill as desired.

Prep: 10 min • Cook: No time • Wait: 8 hours

Notes

This bold, smoky marinade is a treasure from the heart of Mexico—perfect for pork, chicken, or grilled veggies. Achiote gives it a vibrant hue, like sunset over the open sea. Store unused marinade in the ship’s stores for up to 1 week.