Adobo Al Pastor

2 wt oz Seeded Guajillo Pepper

2wt oz Seeded Ancho Chili Pepper

0.05 wt oz Seeded Chili de Arbol

1 each Peeled and quartered White Onion

2 wt oz Garlic Cloves

3 cups Apple Cider

2 cups Water

1 TB Cumin Seeds

1 TB Coriander Seeds

1 TB Cloves

2 TB Achiote

3 TB Kosher Salt

1.- Take seeds out of all three dried peppers.

2.- Toast peppers on the plancha for 1 minute, moving them around. Be careful not burning them.

3.- Toast onion and garlic on the plancha until charred

4.- Using a saute pan, toast cumin seeds, coriander seeds and cloves for 3 minutes on low flame

5.- Add peppers, water and apple cider to a blender and blend until smooth. Add rest of ingredients and blend on high for 2 minutes.

6.- Transfer to quarts.

7.- Label, date and refrigerate.

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• Don't burn the peppers on the plancha