Chicken Tacos al Pastor
Chicken Tacos al Pastor adapt the iconic Mexico City trompo-style pork taco into a quicker weeknight version using chicken thighs marinated in a smoky-sweet achiote and dried chile paste. Grilled hot with charred pineapple, it delivers that same tangy, caramelized signature flavor.
By YumYum Editorial · Mexican
Prep: 20 min · Cook: 20 min · Total: 40 min · Serves 4
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried ancho chile, stemmed and seeded
- 2 tbsp achiote (annatto) paste
- 1/3 cup pineapple juice
- 3 tbsp white vinegar
- 3 garlic cloves
- 1/2 tsp ground cumin
- 1/4 tsp ground cloves
- 1 tsp dried oregano
- 1 tsp salt
- 1 cup fresh pineapple, diced small
- 12 corn tortillas
- 1/2 white onion, finely diced
- 1/3 cup chopped cilantro
- to taste Lime wedges, for serving
Instructions
- Toast the guajillo and ancho chiles in a dry skillet for 30 seconds per side, then soak in hot water for 15 minutes until softened.
- Blend the softened chiles with achiote paste, pineapple juice, vinegar, garlic, cumin, cloves, oregano, and salt until smooth.
- Pour the marinade over the chicken thighs, coat well, and refrigerate for at least 2 hours, or overnight for best flavor.
- Heat a grill pan or skillet over medium-high heat and cook the chicken 5-6 minutes per side until charred at the edges and cooked through (165°F internal).
- In the last few minutes, sear the diced pineapple in the same pan until lightly caramelized.
- Let the chicken rest 5 minutes, then dice it into small bite-sized pieces.
- Warm the corn tortillas over a flame or in a dry skillet until lightly charred and pliable.
- Fill each tortilla with chicken, top with charred pineapple, onion, and cilantro, and serve with lime wedges.