Chicken Al Pastor Recipe

Toast and rehydrate chiles

Place guajillo and ancho chiles in a dry skillet over medium heat. Toast each side for 10–20 seconds until fragrant but not burnt. Transfer to a bowl and cover with 1 cup of very hot water or simmering pineapple juice. Let soak 15 minutes until softened, then drain, reserving about 1/4 cup of the soaking liquid.

Blend marinade

In a blender, combine the softened chiles, achiote paste, pineapple juice (use the reserved soaking liquid if you kept any), white vinegar, garlic cloves, chopped chipotle, ground cumin, dried oregano, smoked paprika, black pepper, sea salt, olive oil, and the 1 cup fresh pineapple. Blend on high until completely smooth, adding up to 2–4 tbs of water or additional pineapple juice if needed to reach a pourable marinade consistency (~30–45 seconds). Taste and adjust salt or acidity as desired.

Strain (optional): For a silkier marinade, pass the blended mixture through a fine-mesh sieve, pressing with a spatula to extract the flavors. This removes fibrous bits from chiles and pineapple.

Prepare chicken

Trim excess fat from chicken thighs and slice larger pieces into 1/2-inch strips or bite-size pieces so they marinate and cook evenly. If using some breast, slice thinly. Pat chicken dry and sprinkle with 1 tsp kosher salt.

Marinate

Place the chicken in a nonreactive bowl or resealable plastic bag. Pour the blended marinade over the chicken, making sure all pieces are coated. Add any extra pineapple pieces into the marinade for flavor. Refrigerate for at least 2 hours and up to 8 hours. If short on time, 30–45 minutes will still impart flavor.

Bring to room temperature

Remove chicken from refrigerator 20–30 minutes before cooking to allow to come closer to room temperature for even cooking. Reserve marinade for basting (see note).

Cook chicken (skillet or grill)

Heat a heavy skillet or grill over medium-high heat. If using a skillet, add 1–2 tbs vegetable oil and heat until shimmering. Remove excess marinade from chicken (shake off but do not dry completely) and cook in batches so pieces aren’t crowded. Cook thighs 4–6 minutes per side (depending on thickness), until an internal temperature of 165°F (74°C) is reached and edges are nicely charred. If grilling, thread slices on skewers or cook directly on grill grates and baste once with reserved marinade during the last 2 minutes of cooking. Transfer cooked chicken to a plate and let rest 5 minutes, then chop into small pieces suitable for tacos.

Optional char for authenticity: For more authentic al pastor flavor, stack marinated slices and roast on a vertical spit or in a very hot oven on a sheet pan until edges are crisped, then thinly slice.

Warm tortillas and pineapple

Warm corn tortillas on a hot dry skillet or directly over an open flame until pliable and slightly charred, about 20–30 seconds per side. In the same skillet, quickly sear remaining pineapple slices or reserved marinade pineapple for 1–2 minutes per side until caramelized and golden. Chop into small pieces.

Assemble tacos

Place 1–2 tablespoons of chopped chicken al pastor on each warmed tortilla. Top with a few pieces of grilled pineapple, a sprinkle of finely chopped white onion, chopped cilantro, and crumbled cotija if using. Serve with lime wedges and salsa on the side.

Storage: Refrigerate leftover cooked chicken in an airtight container up to 3–4 days. Reheat gently in a skillet with a splash of water or pineapple juice to keep moist.