Pavo al Pastor (Sweet and Smoky Shredded Turkey)

By Rick A. Martínez

Updated November 25, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5(63)
Comments
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The iconic tacos al pastor (shepherd’s style tacos) — made and eaten across Mexico and in the US — are normally made with adobo-marinated pork steaks, flame-kissed on a vertical spit called a trompo and served with grilled pineapple and onion on corn tortillas. In this recipe, which takes advantage of leftover turkey, canned chipotles in adobo evoke the flavor of al pastor’s spicy adobo sauce, while the chipotles’ smokiness mimics the spit-roasted pork. Extra al pastor sauce can be used like a barbecue sauce to flavor cooked shredded meats like chicken or pork, or as a marinade for meat before cooking. For plant-based tacos, toss the sauce with roasted vegetables or brush over raw cauliflower, winter or summer squash, eggplant or mushrooms and roast or grill until charred and tender.

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Ingredients

Yield:6 to 8 servings

FOR THE CRANBERRY-PINEAPPLE SALSA

  • ¾ cup cranberry sauce

  • ¾ cup chopped fresh or canned pineapple

  • ¼ medium white onion, finely chopped

  • 1 habanero chile, stemmed, seeded and minced

  • 1 garlic clove, finely grated

  • ¼ cup chopped fresh cilantro leaves with tender stems 

  • 1 to 2 tablespoons fresh lime juice

  • Salt

FOR THE AL PASTOR SAUCE

  • 1½ ounces/42 grams guajillo chiles (5 to 7 large), stems and seeds removed (see Tip)

  • 5 canned chipotle chiles in adobo, plus 3 tablespoons adobo sauce (for a milder sauce, use 2 chiles) 

  • 3 garlic cloves, peeled 

  • 1 cup turkey stock, pan drippings or chicken stock

  • ⅓ cup fresh orange juice

  • 3 tablespoons achiote (annatto) paste

  • 2 whole cloves

  • 1 tablespoon dark agave syrup or honey

  • Salt

  • 4 to 6 cups shredded roasted turkey or chicken, warmed

  • Warm corn or flour tortillas and lime wedges (for serving)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

28 grams carbs; 64 milligrams cholesterol; 248 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 684 milligrams sodium; 22 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Make the cranberry-pineapple salsa: In a medium bowl, gently stir together the cranberry sauce, pineapple, onion, habanero, garlic, cilantro, 1 tablespoon lime juice and 1 teaspoon salt until completely combined. Taste and season with more salt and lime juice if desired. Let sit, uncovered, for about 10 minutes so the flavors can meld. The cranberry-pineapple salsa can be made up to 1 day ahead (the extra time will mellow its heat). Store in an airtight container in the refrigerator.

  2. Step 2

    Prepare the al pastor sauce for the turkey: In a medium saucepan, combine the guajillos, chipotles, garlic, turkey stock, orange juice, achiote paste, cloves, agave and 1 ½ teaspoons salt and bring to a boil over high heat, stirring occasionally. Cover, reduce to a simmer and cook for 5 minutes. Remove from the heat and let sit for 10 minutes until the chiles are very soft.

  3. Step 3

    Transfer the mixture to a blender and purée until completely smooth. Taste and season with more salt if desired. The al pastor sauce can be made up to 3 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 3 months.

  4. Step 4

    Add turkey to a large bowl, pour the al pastor sauce over top and toss until the meat is completely coated. Taste and season with more salt if desired.

  5. Step 5

    Top each tortilla with a few pieces of turkey and some cranberry pineapple salsa, drained slightly if necessary. Serve with lime wedges for squeezing over.

Tip

  • The weight of the guajillo chiles is more important than the number of chiles. The chiles in this sauce thicken it, similar to flour in a gravy. So, if you use 5 small chiles, your sauce will be watery, if you use 5 extra large chiles, your sauce will be a chile paste. But if you use 42 grams of chiles, your sauce will be just right.

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Ratings

5 out of 5
63 user ratings
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Comments

Robert Craton

Guajillo chilis are always dried. The same way an Ancho chili is a dried poblano, a Guajillo is a dried Mirasol.

Julie

Delicious. Very spicy for me but I managed to eat 3 tacos! Followed recipe but needed avocado in my taco to cut the heat a bit. Next time I’ll cut back the chilis. Salsa was fine but I may decrease the cranberry sauce to pineapple ratio. Salsa was too cranberry forward- rest of the ingredients were lost. Fantastic way to use thanksgiving leftovers!

Kathryn McCullough

My new favorite leftover turkey recipe!! So good, even using the slightly dried out bits. I let the turkey stew for a bit- 15-20 min. Served with sour cream and shredded cabbage.

Jenn M.

This recipe is absolutely stunning! Ended up frying them dorados style because the corn tortillas available to me where I live have been frozen for a long time and their quality can be questionable. Added some crumbled queso fresco mixed with chopped cilantro in the taco. No white onion or habaneros available for the salsa so it was a yellow onion and a jalapeno. Shredded some Napa cabbage for some fresh crunch. This will now be a staple in our house post-turkey day.

Shelley G

Delish! I didn’t have cranberry sauce so used dried cranberries…about half a cup…and increased the amount of fresh pineapple. Used chicken broth instead of turkey. Fyi I had never cooked with achiote paste before. I learned to be sure to dissolve it in a little hot broth before adding to the pot! (It resisted my food processor).

Molly

This was a hit! I dialed back on the chiles and would continue to do so in the next iteration. Or as others suggested, cut the heat with an avocado and maybe some rice. For me, took closer to an hour and a half than the 55 minute mark.

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