Sheet Pan Al Pastor
Sheet Pan Al Pastor
Ingredients
For the Al Pastor Marinade and Sauce
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 3 dried ancho peppers, stemmed and seeded
- 3 dried guajillo peppers, stemmed and seeded
- 2 cups water
- 1 cup canned pineapple slices, drained
- 1 ounce achiote paste
- 1 teaspoon salt
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole peppercorns
- 2 dried bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
For the Meat
- 2 pounds ground beef and pork blend
- 1/2 teaspoon salt, or to taste
For Serving
- 12 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white onion, diced
- 1 cup green salsa
Instructions
- 1
In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add the quartered onion and peeled garlic cloves and fry until softened, about 5 minutes. Add the dried ancho and guajillo peppers to the pan and toast briefly for 1-2 minutes, being careful not to burn them.
⏱️ 8 min
- 2
Cover the toasted ingredients with 2 cups of water and bring to a simmer. Cook for approximately 10 minutes to allow the peppers to fully soften.
⏱️ 10 min
- 3
Carefully transfer the softened onions, garlic, and peppers to a food processor, trying to leave most of the soaking water behind. Add the drained pineapple slices, achiote paste, 1 teaspoon of salt, whole cloves, whole peppercorns, bay leaves, dried oregano, ground cumin, white vinegar, and the remaining 1 tablespoon of vegetable oil to the food processor. Blend all ingredients until a smooth, thick paste is formed.
⏱️ 5 min
- 4
In a large bowl, combine the 2 pounds of ground beef and pork blend. Add 3/4 cup of the prepared al pastor marinade to the meat. Mix thoroughly by hand until the marinade is evenly distributed throughout the meat. Add 1/2 teaspoon of additional salt, or to taste, and mix again.
⏱️ 5 min
- 5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the meat to marinate and flavors to meld. For best results, marinate for 2-4 hours.
⏱️ 60 min
- 6
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425
- 7
Spread the marinated ground meat evenly onto the prepared sheet pan, forming a layer about 1/2 inch thick. Using a dough scraper or knife, score the meat into 1-inch wide strips across the pan. Then, make lines going the other way across the strips to create a grid pattern (small squares/cubes), but do not cut all the way through the meat. This will help with even cooking and easy portioning later.
⏱️ 5 min
- 8
Bake in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 425
- 9
After baking, switch the oven to the broiler setting. Broil the meat for about 5 minutes, or until it develops a nice color and slight char. Keep a close eye on it to prevent burning.
⏱️ 5 min
- 10
Remove the sheet pan from the oven. The meat can be easily broken into individual pieces along the scored lines. Serve the juicy al pastor meat on warm tortillas. Top with chopped fresh cilantro, diced white onions, and a generous dollop of green salsa.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Al Pastor
Ingredients
For the Al Pastor Marinade and Sauce
- 1 medium onion, quartered
- 4 garlic cloves, peeled
- 3 dried ancho peppers, stemmed and seeded
- 3 dried guajillo peppers, stemmed and seeded
- 2 cups water
- 1 cup canned pineapple slices, drained
- 1 ounce achiote paste
- 1 teaspoon salt
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole peppercorns
- 2 dried bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 2 tablespoons white vinegar
- 2 tablespoons vegetable oil
For the Meat
- 2 pounds ground beef and pork blend
- 1/2 teaspoon salt, or to taste
For Serving
- 12 corn tortillas, warmed
- 1/2 cup fresh cilantro, chopped
- 1/2 cup white onion, diced
- 1 cup green salsa
Instructions
- 1
In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add the quartered onion and peeled garlic cloves and fry until softened, about 5 minutes. Add the dried ancho and guajillo peppers to the pan and toast briefly for 1-2 minutes, being careful not to burn them.
⏱️ 8 min - 2
Cover the toasted ingredients with 2 cups of water and bring to a simmer. Cook for approximately 10 minutes to allow the peppers to fully soften.
⏱️ 10 min - 3
Carefully transfer the softened onions, garlic, and peppers to a food processor, trying to leave most of the soaking water behind. Add the drained pineapple slices, achiote paste, 1 teaspoon of salt, whole cloves, whole peppercorns, bay leaves, dried oregano, ground cumin, white vinegar, and the remaining 1 tablespoon of vegetable oil to the food processor. Blend all ingredients until a smooth, thick paste is formed.
⏱️ 5 min - 4
In a large bowl, combine the 2 pounds of ground beef and pork blend. Add 3/4 cup of the prepared al pastor marinade to the meat. Mix thoroughly by hand until the marinade is evenly distributed throughout the meat. Add 1/2 teaspoon of additional salt, or to taste, and mix again.
⏱️ 5 min - 5
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the meat to marinate and flavors to meld. For best results, marinate for 2-4 hours.
⏱️ 60 min - 6
Preheat your oven to 425°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 425 - 7
Spread the marinated ground meat evenly onto the prepared sheet pan, forming a layer about 1/2 inch thick. Using a dough scraper or knife, score the meat into 1-inch wide strips across the pan. Then, make lines going the other way across the strips to create a grid pattern (small squares/cubes), but do not cut all the way through the meat. This will help with even cooking and easy portioning later.
⏱️ 5 min - 8
Bake in the preheated oven for 15 minutes.
⏱️ 15 min•🌡️ 425 - 9
After baking, switch the oven to the broiler setting. Broil the meat for about 5 minutes, or until it develops a nice color and slight char. Keep a close eye on it to prevent burning.
⏱️ 5 min - 10
Remove the sheet pan from the oven. The meat can be easily broken into individual pieces along the scored lines. Serve the juicy al pastor meat on warm tortillas. Top with chopped fresh cilantro, diced white onions, and a generous dollop of green salsa.
⏱️ 5 min