Al Pastor Marinade

Ingredients

2 ancho peppers or use 1 tablespoon ancho powder
2 guajillo peppers or use 1 tablespoon guajillo powder
2 dried chiles de arbol or use ½-1 teaspoon chile de arbol powder or cayenne
1 small yellow onion roughly chopped
4 cloves garlic chopped
1/3 cup crushed pineapple or use pineapple juice
2 tablespoons chipotle sauce
2 tablespoons achiote paste
Juice from 1 large orange about 1/3 cup
¼ cup apple cider vinegar
1 tablespoon brown sugar
1 tablespoon Mexican oregano
1 teaspoon cumin
1 teaspoon salt or more to taste

Directions

Dry toast the dried anchos, guajillos and chiles de arbol a couple minutes per side in a hot pan to release their oils. Cool, then remove stems and seeds. Set into a bowl and cover with hot water to soften for 20 minutes.

Drain the water and add the rehydrated peppers to a large food processor.

Add in the onion, garlic, pineapple, chipotle sauce, achiote paste, orange juice, vinegar, brown sugar, oregano, cumin, and salt to taste. Process until smooth.

Use to make al Pastor or store until ready to use.