Achiote Pork Pastor Marinate

-  1/2cup Achiote

-  ¼ Lime

-  ¼  Ancho Powder

-  ¼ cup oregano (dry)

- 6 Garlic Cloves

- 1 T onion powder

- 1 T  garlic powder

- 2 Cups Pineapple

- 3 Chipotle Peppers

- 2 cups of Blended Oil

- Pineapple Juice (1 cup)

- Salt to Taste

Creamy Corn Puree

- 5 Corn on Cob (off cob)

- 1 cup Heavy Cream

- 1 Teaspoon Turmeric

- 2 Garlic Cloves

- 1 Cup White Wine

- 4 oz Butter

- ½ Onion (chopped)

- Salt to Taste

- ¼ cup Olive Oil

Pork Lollipops 5#

Cauliflower 2 Heads ( cut florets off)

(this recipe will serve 5 people)


Gather all ingredients and Mise en place everything before starting anything.  

First, start off with Achiote Pork Pastor Marinate and in a blender add all ingredients except oil and blend. Slow add Oil at the end to create a marinade with the consistency of a vinaigrette. Once your marinate is ready add as much needed to Pork Lollipops and let them marinate for a couple hours.

Secondly, Start by sautéing Corn with Olive Oil , sauté for about 2 minutes and add onions and garlic. Once everything is cooking and has a golden color deglazed with white wine. Let it cook for around 2-3 minutes and then add heavy cream. Let all ingredients combine and have corn and garlic softened. Once they are all completely cooked add remaining ingredients and blend on a blender until completely smooth.

Third, in a medium pan with medium heat add lollipops sauté for around 10 minutes until completely cooked

Lastly, use Cauliflower florets in sauté pan with olive oil with desire seasoning and sauté until cauliflower has a golden color. 

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