Hamachi Collar Al Pastor
Grilled Pineapple, Shiro Vinaigrette, Pineapple-Pasilla Salsa, Guacasalsa, Corn Tortillas, Lime
Chef Rodolfo Sandoval of Ernest | San Francisco, CA
Adapted by StarChefs | October 2026 | Photo: Alexander Zeren
INGREDIENTS
Pasilla Salsa:
Yield: 1 quart
175 grams dried pasilla chiles
350 grams nikkiri
150 grams mirin
100 grams shiro dashi
75 grams Champagne vinegar
50 grams granulated sugar
50 grams kosher salt
Pasilla-Mezcal Glaze:
Yield: ¾ quart
300 grams mirin
75 grams mezcal
Al Pastor Marinade:
Yield:1¼ quarts
150 grams dried guajillo chiles
200 grams pineapple juice
100 grams diced pineapple
100 grams shiro dashi
75 grams soy sauce
50 grams mirin
50 grams Champagne vinegar
50 grams diced shallots
30 grams confit garlic
20 grams diced ginger
20 grams red yuzu kosho
10 grams toasted coriander seeds
7 grams toasted cumin seeds
5 grams toasted ground cinnamon
5 grams fresh thyme
3 grams toasted black peppercorns
2 bay leaves, toasted
Guacasalsa:
Yield: 1 quart
125 grams tomatillos
30 grams picked cilantro leaves
25 grams green yuzu kosho
15 grams lime juice
15 grams lemon juice
3 grams kosher salt
325 grams avocado
Grilled Pineapple:
1 whole pineapple, skin removed
Smoked Maldon salt
Pineapple-Pasilla Salsa:
Yield: 1½ quarts
10 grams granulated sugar
5 grams kosher salt
1 gram xanthan gum
Shiro Vinaigrette:
Shiro dashi
Neutral oil
Shallot
Lemon juice
Kosher salt
To Assemble and Serve:
Yield: 1 serving
10 grams kosher salt
Hamachi collar
Sliced chives
Coriander blossoms
Corn tortillas
Lime wedges
METHOD
For the Pasilla Salsa:
Place chiles in a nonreactive container and set aside. Bring a pot of water to a boil. Pour over dried pasilla chiles. Let steep 20 minutes. Strain, reserving liquid separately. Transfer rehydrated chiles to a Vitamix Commercial blender. Add remaining ingredients and 200 grams reserved rehydrated chile liquid. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Pasilla-Mezcal Glaze:
In a mixing bowl, combine all ingredients and 300 grams Pasilla Salsa. Transfer to an airtight container and refrigerate.
For the Al Pastor Marinade:
Place chiles in a nonreactive container and set aside. Bring a pot of water to a boil. Pour over dried guajillo chiles. Let steep 20 minutes. Strain, reserving liquid separately. Transfer chiles to a Vitamix Commercial blender. Add remaining ingredients and 100 grams reserved rehydrated chile liquid. Blend until smooth.Pass through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the Guacasalsa:
In a Vitamix Commercial blender, combine tomatillos, yuzu kosho, lime juice, lemon juice, cilantro, and salt. Blend until smooth. Add avocado and blend until smooth. Transfer to an airtight container and refrigerate.
For the Grilled Pineapple:
Prepare and heat a binchotan grill. Wrap pineapple in cheesecloth. Tie butcher's twine around the top and hang over grill. Smoke 6 hours. Brush with Pasilla-Mezcal Glaze. Place on binchotan grill and cook to desired doneness, brushing with additional Pasilla-Mezcal Glaze as needed. Roll pineapple until lacquer is fully cooked off and removed. Repeat process 2 additional times. Let rest. Slice and season with smoked salt. Set aside.
For the Pineapple-Pasilla Salsa:
In a Vitamix Commercial blender, combine sugar, salt, 400 grams Grilled Pineapple, and 300 grams Pasilla Salsa. Blend until smooth. Add xanthan gum and blend until smooth. Transfer to an airtight container and refrigerate.
For the Shiro Vinaigrette:
In a mixing bowl, combine all ingredients. Set aside.
To Assemble and Serve:
In a nonreactive container, combine salt and 1 kilogram water. Submerge fish in brine. Let sit 10 minutes. Remove from brine and pat dry. Brush with Al Pastor Marinade. Transfer to a shallow baking dish. Cover and refrigerate overnight. The next day, prepare and heat grill. Heat oven to 350°F. Grill fish until even grill marks are achieved on both sides. Brush with additional Al Pastor Marinade. Transfer to a parchment-lined sheet tray. Roast until cooked through and desired doneness is achieved. Season with Shiro Vinaigrette. Place fish on a serving plate. Dot with Pineapple-Pasilla Salsa. Garnish with coriander blossoms and chives. Serve with tortillas, lime, Grilled Pineapple, and 1 ramekin Guacasalsa.
