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Pastor-Stuffed Pineapple

Yazzy
Print Recipe
Total Time 2 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6 portions

Ingredients
  

  • 1 pineapple scrubbed, cut in half lengthwise all the way to the crown.
  • 2 lbs. fresh pork shoulder cut bite-size, or
  • 2 lbs. fresh chicken, cut bite-size
  • 6 pods dried Guajillo chiles soaked in hot water for 10 minutes, stems, veins and seeds removed
  • 2 pods dried Pasilla or Ancho chiles soaked in hot water for 10 minutes, stems, veins and seeds removed (wear gloves)
  • 1-2 units canned chipotle chiles veins and seeds removed (wear gloves). See notes.
  • 1/4 bar Annatto (Achiote) paste buy at Mexican/Latin food stores or at amazon.com. This ingredient is very important to achieve the traditional Pastor flavor, so don't skip it.
  • 4 whole cloves (spice)
  • 1 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp ground cumin (optional)
  • 4 large cloves garlic
  • 1 small unit white onion
  • 1 cup pineapple juice
  • 2 tbsp white vinegar
  • the flesh of the pineapple carefully scooped out, trying not to tear the outer peel. Remove the hard center portions and cut into bite-size cubes.
  • salt and pepper to taste
  • For garnish:
  • pineapple, chopped white onion and cilantro
  • warm soft corn tortillas and your favorite salsa

Instructions
 

  • Scrub the pineapple. Cut in half lengthwise all the way to the crown. Carefully scoop the flesh out trying not to tear the peel. Cut flesh in cubes, discarding center core. Reserve.
  • Make the pastor meat:
    Bring 4 cups of water to a boil. Turn off heat and soak the trimmed, dried chiles until they rehydrate, 10 minutes. Remove chiles from the hot water and place them into the blender together with chipotles, Annatto paste, cloves, oregano, thyme, garlic cloves, onion, pineapple juice, vinegar and half the scooped pineapple flesh. Add some of the dried chiles soaking water and process until smooth.
  • Place the pork meat or chicken in a resealable bag, add the marinade passing it through a strainer and reseal the bag. Marinate the meat in the fridge for at least two hours
  • In a large skillet over medium heat, cook the meat in a little olive oil, stirring often until fully cooked and slightly browned, 10 - 15 minutes. Keep warm until ready to serve.
  • When ready to serve, fill the hollowed pineapple halves with the hot Pastor meat or chicken, top with the remaining pineapple, the chopped onion and the cilantro. Enjoy in warm soft corn tortilla tacos and your favorite salsa.

Notes

You can buy the Annatto Paste (Achiote) in a specialty Mexican/Latin food store or at Amazon.com.
If you happen to have dried Chipotle chiles, you can use them instead of the canned chipotles. Just remove, while wearing gloves, the veins and seeds and soak them with the other dried chiles.