Al Pastor Tlayuda
Pineapple, Oaxaca Cheese, Poblano Crema, Pineapple Gel, Lime, Cilantro
Chefs Ana Aguilar and Joshua Cook of Tantísimo | Nashville, TN
Adapted by StarChefs | June 2026 | Photo: Will Blunt
INGREDIENTS
Pineapple Gel:
720 grams pineapple juice
7.2 grams agar agar
Poblano Crema:
2 kilograms roasted poblano chiles, seeded
1.57 kilograms jalapeño peppers, seeded and blanched
340 grams serrano peppers, seeded and blanched
115 grams lime juice
50 grams blanched garlic
27 grams MSG
25 grams kosher salt
48 ounces Mexican crema
Al Pastor Marinade:
800 grams chopped yellow onions
300 grams chopped garlic
80 grams guajillo chiles, seeded and toasted
70 grams toasted cumin seeds
65 grams kosher salt
45 grams toasted coriander seeds
30 grams dried santaka chiles, toasted
25 grams toasted black peppercorns
20 grams toasted morita chiles
15 grams dried oregano, toasted
12 grams toasted canela sticks
5 grams toasted chiles de árbol
½ gram toasted whole cloves
MSG
300 grams apple cider vinegar
140 grams toasted annatto seeds
1 golden pineapple, diced
Al Pastor Pork:
30 pounds thinly sliced pork butt
Shaved onions
To Assemble and Serve:
Yield: 1 serving
One 14-inch tlayuda shell
100 grams shredded Oaxaca cheese
Chopped pineapple
Juice of 1 lime
Fresh cilantro leaves
METHOD
For the Pineapple Gel:
In a stockpot over medium heat, combine all ingredients. Bring to a simmer and cook 2 minutes, stirring frequently. Pour mixture into shallow half pan and let cool 1 hour. Transfer to a Vitamix Commercial blender. Purée until smooth. Transfer to a squeeze bottle and refrigerate.
For the Poblano Crema:
In a Vitamix Commercial blender, add chiles, lime juice, garlic, MSG, salt, and 8 ounces water. Blend until smooth. Strain through chinois into a mixing bowl. Fold in Mexican crema. Transfer to an airtight container and refrigerate.
For the Al Pastor Marinade:
In a stockpot over low heat, add onions, garlic, guajillo chiles, cumin, salt, coriander, santaka chiles, peppercorns, morita chiles, oregano, canela, chiles de árbol, cloves, and just enough water to submerge. Season with MSG. Bring mixture to a simmer. Remove from heat and let sit 20 minutes at room temperature. Strain, reserving cooking liquid separately. Transfer onion mixture to a Vitamix Commercial blender with all remaining ingredients. Purée until smooth, adding cooking liquid as needed to achieve desired sauce-like consistency. Pass through a fine mesh sieve and set aside.
For the Al Pastor Pork:
Prepare and heat grill. Place pork on a clean work surface. Generously coat with Al Pastor Marinade. Transfer to a trompo, alternating layers of marinated pork and desired amount shaved onions. Cook until meat reaches an internal temperature of 145°F. Let cool.
To Assemble and Serve:
Spread thin layer Al Pastor Marinade on tlayuda shell. Top with cheese, pineapple, and 4½ ounces Al Pastor Pork. Drizzle with desired amount Pineapple Gel and Poblano Crema. Season with lime. Garnish with cilantro.
