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Chicken Al Pastor

Crispy charred chicken pieces in a tangy pineapple-chile marinade, served with warm corn tortillas and fresh toppings for authentic tacos al pastor at home.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 4 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 1 cup fresh pineapple cut into chunks
  • 1/4 cup white vinegar
  • 4 cloves garlic minced
  • 1 tablespoon achiote paste or 1 teaspoon paprika as substitute
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
For the Chicken
  • 1.5 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil for searing
  • Salt and black pepper to taste
  • Fresh pineapple chunks for serving about 1 cup
  • Fresh cilantro chopped
  • Corn tortillas for serving
  • Lime wedges for serving

Equipment

  • Large cast iron skillet or heavy-bottomed stainless steel pan
  • Blender or food processor
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Measuring cups
  • Tongs or metal spatula
  • Medium mixing bowl
  • Paper towels
  • Meat thermometer (optional)

Method
 

  1. Toast 4 dried guajillo and 2 dried ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant.
  2. Transfer the toasted chiles to a bowl and cover with boiling water; soak for 5 minutes until soft and pliable.
  3. Drain the chiles and add them to a blender with 1 cup pineapple, 1/4 cup white vinegar, 4 cloves garlic, achiote paste, cumin, oregano, cinnamon, cloves, cayenne pepper, and salt; blend on high until smooth, adding water if needed.
  4. Pour the blended marinade into a bowl and stir in 2 tablespoons olive oil until fully incorporated.
  5. Place chicken in a bowl and pour the marinade over it, stirring to coat; cover and refrigerate for at least 30 minutes or up to 1 hour.
  6. Remove chicken and let sit at room temperature for 10 minutes; pat dry with paper towels and reserve the marinade.
  7. Preheat a large skillet over medium-high heat for 2 to 3 minutes, then add 1 tablespoon olive oil.
  8. Working in batches, sear the chicken for 3 to 4 minutes per side until charred and cooked through to 165°F internal temperature.
  9. Add the reserved marinade to the skillet and simmer for 2 to 3 minutes, stirring until the sauce reduces slightly and coats the chicken.

Notes

Patting the chicken dry before searing ensures proper browning and charcoal flavor, preventing steaming.