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Pavo Al Pastor (Sweet and Smoky Shredded Turkey)
20 min
30 min
50 min
6 to 8 servings
Steps
- Make the cranberry-pineapple salsa: In a medium bowl, gently stir together the cranberry sauce, pineapple, onion, habanero, garlic, cilantro, 1 tablespoon lime juice and 1 teaspoon salt until completely combined. Taste and season with more salt and lime juice if desired. Let sit, uncovered, for about 10 minutes so the flavors can meld. The cranberry-pineapple salsa can be made up to 1 day ahead (the extra time will mellow its heat). Store in an airtight container in the refrigerator.
- Prepare the al pastor sauce for the turkey: In a medium saucepan, combine the guajillos, chipotles, garlic, turkey stock, orange juice, achiote paste, cloves, agave and 1 1/2 teaspoons salt and bring to a boil over high heat, stirring occasionally. Cover, reduce to a simmer and cook for 5 minutes. Remove from the heat and let sit for 10 minutes until the chiles are very soft.
- Transfer the mixture to a blender and purée until completely smooth. Taste and season with more salt if desired. The al pastor sauce can be made up to 3 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 3 months.
- Add turkey to a large bowl, pour the al pastor sauce over top and toss until the meat is completely coated. Taste and season with more salt if desired.
- Top each tortilla with a few pieces of turkey and some cranberry pineapple salsa, drained slightly if necessary. Serve with lime wedges for squeezing over.
Notes
- The weight of the guajillo chiles is more important than the number of chiles. The chiles in this sauce thicken it, similar to flour in a gravy. So, if you use 5 small chiles, your sauce will be watery, if you use 5 extra large chiles, your sauce will be a chile paste. But if you use 42 grams of chiles, your sauce will be just right.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
