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+ servings
two jars of adobo for al pastor

Adobo For Al Pastor

A basic recipe for an adobo that is popular to use for pork al pastor!
Course Marinade
Cuisine Mexican
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 3 cups


  • 1/2 onion sliced
  • 3-4 cloves of garlic smashed
  • 1 tsp oil
  • 4 dried chile guajillo stems and seeds removed
  • 2 dried chile ancho stems and seeds removed
  • 4 cups water 2 cups to soften chiles, 2 cups to blend adobo
  • 1 tbsp chicken bouillon powder
  • 2 oz achiote paste
  • 3-4 chipotles in adobo
  • 2 tbsp adobo from chipotles
  • 1/4 c apple cider or white distilled vinegar
  • Salt and pepper to taste


  • To a medium skillet, add the onion, garlic and 1 tsp. of oil. Heat to medium.
  • Saute the onion and garlic for a few minutes and then add in the torn pieces of the dried chiles. Saute for another 3 minutes, stirring now and then.
  • To the skillet, pour in 2 cups of water. Continue cooking for 6-7 minutes. Remove from heat and let everything soak and soften for 10 minutes.
  • Drain the water from the chiles in skillet and transfer everything to the blender.
  • Also the blender, 2 cups of reserved water, bouillon, achiote, chipotles in adobo, vinegar, salt and pepper to taste. Blend on high until very smooth. Taste for salt. It should be on the salty side in order for it to season the meat well.
  • Pour adobo into glass jars and store refrigerated for a few weeks or in the freezer for a few months.


In my original adobo for al pastor I added pineapple. Most times the pineapple was fresh, but I decided to eliminate that in my revised recipe above. I still use pineapple grilled or to cook along with the pork, depending on the recipe. As you will read in some of the other al pastor post, the fresh pineapple caused the pork meat to break down too much! The texture is not pleasing, lol! That's all I have to say! Trial and error! That's how we learn.