Best Rick Bayless Pastor Marinade Recipes

Rick Bayless' Pastor Marinade image

Provided by Skypoodle

Categories Sauces

Time 5m

Yield 1 1/2 cups, 10 serving(s)

Number Of Ingredients 5

1 (3 1/2 ounce) package achiote paste
3 chipotle peppers, canned with adobo sauce, plus
4 tablespoons adobo sauce, from the canned chipotles
1/4 cup vegetable oil or 1/4 cup olive oil
3/4 cup water

Steps:

In a blender, combine the achiote paste, chilles, canning sauce, oil and water. Blend until smooth. Marinate meat (pork chops, ribs, what have you). for at least an hour. Store unused marinade in refrigerator.

Nutrition Facts : Calories 48.7, Fat 5.5, SaturatedFat 0.7, Sodium 0.5, Carbohydrate 0.1, Sugar 0.1

Al Pastor Marinated Pork image

Provided by Food Network

Categories main-dish

Time 8h40m

Yield 4 servings

Number Of Ingredients 18

4 ounces dried guajillo peppers, deveined and soaked in cold water for 5 hours
4 ounces garlic
4 ounces apple juice
4 ounces freshly squeezed orange juice
4 ounces white vinegar
2 ounces white onion
1 ounce achiote paste
1/4 ounce ground cinnamon
1/4 ounce ground cloves
1/4 ounce ground cumin
1/4 ounce dried oregano
1/4 ounce dried thyme
4 bay leaves
Salt and freshly ground black pepper
1 pound pork shoulder, thinly sliced
2 ounces chopped bacon
Oil, for cooking
Diced fresh pineapple, optional

Steps:

Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Strain the puree. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade.
Combine the marinade and the pork in a large resealable plastic bag and marinate overnight in the refrigerator. Dice the marinated pork into small pieces.
Heat a large pan over medium-high heat with a squirt of oil. Add the pork and bacon and cook. When the meat is cooked through, add some diced pineapple if using.

Rick's Poblano Baked Fish Fillets image

Provided by Martha Stewart

Number Of Ingredients 6

1 tablespoon olive oil, plus more for baking pan
1/2 teaspoon coarse salt, plus more for blanching
4 medium-large Yukon gold or baking potatoes (about 1 1/2 pounds), scrubbed and sliced 1/4 inch thick
4 five- to six-ounce boneless, skinless fish fillets (halibut, snapper, grouper, mahi-mahi, or sea bass)
2 cups Rick's Roasted Poblano-Tomato Salsa Rick's Roasted Poblano-Tomato Salsa
Chopped fresh cilantro, for garnish

Steps:

Preheat oven to 400 degrees. Lightly coat a 9-by-13-inch baking pan with oil; set aside. Bring a large saucepan of heavily salted water to a boil. Add sliced potatoes, and blanch until nearly tender. Meanwhile, place 1 tablespoon oil in a medium bowl. Drain potatoes thoroughly, and add to bowl with oil; mix to coat. Spread potatoes in the prepared baking pan.
Arrange fish fillets over potatoes without allowing fillets to touch each other. Spoon salsa over the fillets and potatoes. Bake until fish is just done, 10 to 15 minutes. Sprinkle with cilantro, and serve immediately.