Pavo al Pastor Ahumado/Smoked

Recipe by : Kurt Weichold.

Al Pastor Marinade (Adobo)

This vibrant paste is the heart of pavo al pastor, blending dried chiles, citrus, vinegar, and achiote into a marinade that stains the turkey a gorgeous brick red.

Ingredients

• 5 dried guajillo chiles, stemmed and seeded

• 2 dried pasilla chiles, stemmed and seeded

• 2 tbsp La Costeña chipotles in adobo

• 1/2 cup fresh orange juice

• 5 garlic cloves

• 1/2 white onion

• 3 whole cloves

• 1 tbsp Mexican oregano

• 1/2 tsp toasted cumin

• 3 tbsp apple cider vinegar

• 3 tbsp white vinegar

• 80 g achiote paste

Orange Butter Injection

This step keeps the turkey unbelievably moist from the inside out, infusing it with bright citrus and warm spices.

Ingredients

• 1 cup orange juice

• 1/4 cup melted butter

• 1 tbsp apple cider vinegar

• 1/2 tsp cumin

• 1 tsp Mexican oregano

• 1 garlic clove, finely grated

• Salt, to taste

Pineapple Chipotle Glaze

Sweet pineapple and smoky chipotle create that signature al pastor finish—sticky, glossy, and irresistible.

Ingredients

• 2 1/2 tbsp La Costeña diced chipotles in adobo

• 2 tbsp honey

• 2 tbsp butter

• 20 g achiote paste

• 1/2 cup pineapple nectar

• 1/4 cup orange juice

• 1 tbsp lime juice

• Ingredients

  Sweet Masa

  • 375 g corn flour (masa harina)

  • 60 g rice flour

  • 100 g unsalted butter, softened

  • 100 g vegetable shortening

  • 250 g granulated sugar

  • 375 ml peach nectar

  • 2 tbsp ground cinnamon (or to taste)

  Filling & Texture

  • 250 g La Costeña canned peaches in syrup, chopped

  • 250 g La Costeña canned peaches in syrup, diced (for extra texture)

  • Chopped pecans, to taste

  • Shredded coconut, to taste

  For Assembly

  • Dried corn husks, soaked in warm water until soft

• Directions

  Al Pastor Marinade (Adobo)
  
  

  Step 1: Rehydrate the Chiles
  Bring a pot of water to a boil. Add the guajillo and pasilla chiles and simmer for about 10 minutes, until soft and pliable.

  Step 2: Blend the Adobo
  Transfer the chiles to a blender along with the remaining ingredients. Blend until completely smooth, then strain through a fine mesh strainer for a silky paste.

  Step 3: Marinate the Turkey
  Carefully loosen the skin over the turkey breasts and thighs. Rub the al pastor paste generously under the skin and all over the exterior.

  Step 4: Rest
  Cover and refrigerate for at least 1 hour, preferably overnight, to let the flavors penetrate deeply.
  
  
  Orange Butter Injection
  Step 1: Gently warm all ingredients until combined.
  Step 2: Strain the mixture and inject into the turkey breasts, thighs, and legs just before smoking.
  
  Pineapple Chipotle Glaze
  Step 1: Blend all ingredients until smooth and strain.
  Step 2: Simmer for 2–3 minutes, stirring often, until thick and glaze-like.
  Step 3: Brush generously over the turkey during the last 45 minutes of smoking.
  
  

  How to Smoke Pavo al Pastor

  • Preheat smoker to 250°F using mild fruit wood like apple or cherry.

  • Smoke the turkey until the internal temperature reaches 165°F in the breast.

  • Rest for at least 20 minutes before carving to keep juices locked in.

  
  

• Notes

  Serving Suggestions

  Serve this smoked pavo al pastor sliced thin with warm tortillas, grilled pineapple, chopped onion, cilantro, and a spoonful of salsa. Leftovers make incredible tacos, tortas, or quesadillas the next day.

  Pro Tip

  Brushing extra glaze right after the turkey comes off the smoker adds shine and boosts that signature sweet-smoky al pastor flavor.

  This show-stopping how to make pavo al pastor recipe proves that turkey doesn’t have to be boring. With La Costeña chipotles in adobo and classic Mexican ingredients, it becomes something truly special.

  Explore more bold, authentic Mexican recipes at mexicorico.com and keep the flavor going.