My version is kind of a mash up of the flavors that we like (chipotles and anchos are my favorite peppers) and a cooking method on the pineapple that brings the most ease and flavor to the dish. Others use lamb or chicken in a similar cooking style with various methods (though these aren’t always called al pastor). Some places layer pineapple in with the pork. There are also many versions of al pastor, and they are all delicious in their own right.Ī restaurant near my old house was famous for their al pastor and they included unique warming spices like cinnamon and clove to their meat. When thinking about al pastor, it just makes sense to take this same concept of flavor fusion and bring the spirit of harmony to the BBQ. Lebanese immigrants brought their vertical rotisserie cooking style to Mexico and combined it with Mexican flavors and chilis to make the al pastor we know and love today. The technique originated in central Mexico, and it is an original fusion food.

In an extremely basic nutshell, al pastor is pork grilled on a spit. If you’re a fan of al pastor, you’ll love this smoky version of a delicious classic. It’s smoky from the grill with gorgeous crispy edges. This Smoked Al Pastor is a rich and savory pork with an awesome chili marinade. Top with a sprinkling of cotija cheese (feta works too), some diced red onion, pineapple, and cilantro, if you like it.Jump to Recipe Jump to Video Print Recipe Sprinkle with remaining cheddar cheese then place in the preheated oven to bake for 30 minutes, until the cheese is melted, bubbly, and the edges begin to brown. Pour remaining green enchilada sauce on top and spread evenly. Transfer to a 9 x 13, or similar sized casserole dish. The enchilada should be a little more than 1 inch in diameter. Finally, sprinkle with grated cheddar cheese and roll the tortilla fairly tight. Top with some sliced red onion, and a couple spoons of pineapple. Next, add a couple spoonfuls of the pork and lay across a single line slightly off-centre. With a tortilla on a flat surface, spoon on a couple tablespoons of green enchilada sauce and spread evenly. If you don't care so much how the enchiladas look, then go with corn tortillas for a more authentic flavour. Once the oil begins to smoke, carefully pour in the paste and cook for 1 minute, stirring often, until it thickens and becomes dark.Ĭhef's Tip: Sautéing the spices before adding the meat opens of the aroma and results in a more robust spice flavour.Įnchiladas are traditionally made with corn tortillas, however we opted for flour tortillas for this recipe because they are more readily available and hold together better when assembling. Set a skillet on medium-high heat with 1 tablespoon of olive oil. In a small bowl mix 1 tablespoon of chili powder and 2 teaspoons of cumin with about ¼ cup of water to make a thin paste. Start by cutting 1 ½ pounds of tenderloin into a small dice, about a quarter inch.

It can be cooked and stay tender without marinating. We chose pork tenderloin for this recipe as it is the most tender cut. The green enchilada sauce can be made ahead of time and kept in the fridge for 4-5 days. Blend this on high until it becomes a smooth, bright green enchilada sauce. Pour in 1 cup of chicken stock, 2 cups of canned green chilis, 2 teaspoons of cumin, 1 teaspoon salt, ½ teaspoon of black pepper and the juice of 1 lime.

Pork al pastor