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Al Pastor Salad

A crisp green salad full of classic al pastor flavors.
Prep Time15 minutes
Cook Time1 hour 30 minutes
2 hours
Total Time3 hours 45 minutes
Course: Main Course, Salad
Cuisine: Latin, Mexican

Ingredients

Al Pastor Marinade

  • 4 dried guajillo chiles
  • 2 dried chiles de árbol
  • 2 cups water, boiling
  • 6 cloves of garlic
  • 1/3 cup granulated sugar
  • 2/3 cup white vinegar
  • 3 tablespoons salt
  • 2 tablespoons achiote powder
  • 1 tablespoon onion powder
  • 1 tablespoon cumin
  • 2 teaspoons Mexican oregano
  • 1 large pineapple (cut in half, leaving one half whole and roughly chopping the other half)
  • 1 small yellow onion, chopped
  • 2 pounds pork tenderloin, sliced and pounded

Salad Ingredients

  • 1 head of romaine, chopped
  • 1 cup pineapple, diced
  • 1 small red onion, diced
  • 6-8 radishes, chopped
  • 1/2 cup fresh cilantro, finely chopped
  • creamy jalapeño ranch

Instructions

  • Place 4 dried guajillo chiles and 2 dried chiles de árbol into a wide glass bowl
  • Pour 2 cups of boiling water over the dried chilies and let them sit for 30 minutes
  • Combine all of the marinade ingredients (including the rehydrated chilies) into a large blender or food processor and pulse until smooth
  • Slice a 2 pound pork tenderlion into 1/2 inch rounds
  • Pound each slice of pork down to about 1/4 inch thickness using a meat tenderizer
  • Layer the pork and marinade in a large glass bowl ensuring that all of the pork is coated in marinade
  • Cover the bowl with plastic wrap and refrigerate for 90 minutes
  • Preheat your oven to 350 degrees
  • Place the other half of the whole pineapple into the bottom of a square baking dish
  • Press a long skewer into the center of the pineapple so that it stands upright vertically
  • Layer the marinated pork over the skewer (see photos above)
  • Bake at 350 degrees on a lower rack for 90 minutes
  • Carefully remove the pork from the skewer and cut into bite size pieces
  • Assemble remaining salad ingredients
  • Serve with some creamy jalapeño ranch and lime wedges