Grouper Al Pastor

Esquites, Grilled Pineapple Salsa, Heirloom Blue Corn Tortilla

Chef Gonzalo Campos of TRIBUTE at The Houstonian | Houston, TX

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Adapted by StarChefs  |  September 2025 |  Photo: Will Blunt

INGREDIENTS

Grouper Al Pastor:
5 guajillos peppers, seeded and soaked in hot water
4 tomatoes
2 dried chipotle peppers
2 ounces garlic
3 tablespoons dried oregano
3 tablespoons ground cumin
1 cup distilled white vinegar
4 cups pineapple juice
1 ounce achiote paste
Grouper fillet

Esquites:
1 cup grilled corn
2 tablespoons shallots
1 tablespoon epazote
½ clove garlic
Kosher salt

Grilled Pineapple Salsa:
1 cup grilled pineapple, diced
2 tablespoons chopped cilantro leaves
1 tablespoon diced red onions
Kosher salt

To Assemble and Serve:
Heirloom blue corn tortillas

METHOD

For the Grouper Al Pastor: 
Prepare and heat a wood-fired grill. Add guajillo peppers, tomatoes, and chipotle peppers. Char on all sides. Transfer charred peppers and tomatoes to a Vitamix Commercial blender. Add garlic, oregano, cumin, vinegar, pineapple juice, and achiote paste.. Purée until smooth. Set aside. Place grouper in a shallow dish. Evenly coat with marinade. Cover and refrigerate overnight.

For the Esquites: 
In a pan over high heat, add corn, shallots,  epazote, and garlic. Season with salt. Cook 1 minute, stirring to combine. Reduce heat and keep warm.

For the Grilled Pineapple Salsa: 
In a mixing bowl, combine all ingredients. Season with salt. Set aside.

To Assemble and Serve: 
Prepare and heat a wood-fired grill. Place Grouper Al Pastor on hot grill on cook until desired doneness is achieved. Let rest. Place tortilla on a serving plate. Top with grilled Grouper Al Pastor followed by desired amount Esquites and Grilled Pineapple Salsa.

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