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Restaurants›Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar›Pastor Peruano Chicken Recipe

Pastor Peruano Chicken Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Pastor Peruano Chicken Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs achiote paste; 1 tbs aji panca paste (or substitute mild red chile paste); 3 cloves garlic cloves, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp dried oregano; 0.5 tsp ground black pepper; 1 tsp kosher salt; 2 tbs red wine vinegar; 1 tbs fresh lime juice; 2 tbs vegetable oil; 0.5 cups fresh huacatay leaves (or fresh basil + a few mint leaves if not available); 0.25 cups fresh cilantro leaves, packed; 1 tbs fresh lime juice; 3 tbs evaporated milk (or whole milk); 0.5 tsp fresh aji amarillo or mild yellow chile (optional); 0.5 tsp salt; 1 tbs water (to thin); 0.25 cups leftover marinade (from chicken) or prepared anticucho paste; 2 tbs pineapple juice (from fresh pineapple chunks); 1 tsp brown sugar; 2 tbs chicken stock (or water); 0.5 cups fresh pineapple, cut into 1/2" chunks; 0.25 cups white onion, thinly sliced; 0.25 cups fresh cilantro, chopped; 0.25 cups spicy mayo (mayonnaise + hot sauce); 2 wedges fresh lime wedges; 8 pieces small corn or flour tortillas (or large lettuce leaves if requested); 1 tsp vegetable oil (for searing pineapple)

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time1h 10m

Serves4

Anticuchera sauce, huacatay sauce, white onion, cilantro and pineapple chunks. Choice of lettuce wrap is available for our taco - chicken with spicy mayo

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Ingredients

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Marinated Chicken (Anticucho-style)

1 lb boneless skinless chicken thighs

2 tbs achiote paste

1 tbs aji panca paste (or substitute mild red chile paste)

3 cloves Garlic cloves, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1/2 tsp Dried oregano

1/2 tsp ground black pepper

1 tsp kosher salt

2 tbs red wine vinegar

1 tbs Fresh lime juice

2 tbs Tuscany sunflower oil

Huacatay (Peruvian black mint) Sauce

1/2 cups fresh huacatay leaves (or fresh basil + a few mint leaves if not available)

1/4 cups fresh cilantro leaves, packed

1 tbs Fresh lime juice

3 tbs evaporated milk (or whole milk)

1/2 tsp fresh aji amarillo or mild yellow chile (optional)

1/2 tsp Celtic sea salt

1 tbs water (to thin)

Anticuchera Sauce (Peruvian-style spicy marinade reduction)

1/4 cups leftover marinade (from chicken) or prepared anticucho paste

2 tbs pineapple juice (from fresh pineapple chunks)

1 tsp Brown sugar

2 tbs chicken stock (or water)

Taco Assembly & Garnishes

1/2 cups fresh pineapple, cut into 1/2" chunks

1/4 cups white onion, thinly sliced

1/4 cups Fresh cilantro, chopped

1/4 cups spicy mayo (mayonnaise + hot sauce)

2 wedges fresh lime wedges

8 pieces small corn or flour tortillas (or large lettuce leaves if requested)

1 tsp vegetable oil (for searing pineapple)

1/8 tsp salt (for pineapple)

Optional Finishing

1/4 cups sliced pickled red onions

1 tsp extra hot sauce

Method

Marinated Chicken (Anticucho-style)

Make marinade

In a bowl, whisk together achiote paste, aji panca paste, minced garlic, cumin, smoked paprika, oregano, black pepper, kosher salt, red wine vinegar, lime juice and vegetable oil until smooth.

Marinate chicken

Trim excess fat from chicken thighs, then place in a shallow dish or resealable bag. Pour half of the marinade over the chicken (reserve remaining half for sauce), making sure pieces are fully coated. Refrigerate for at least 1 hour, ideally 3–6 hours. If short on time, marinate 30 minutes.

Cook chicken

Heat a large skillet or grill over medium-high heat and add a thin film of oil. Remove chicken from marinade, letting excess drip off. Sear chicken 4–5 minutes per side (depending on thickness) until a caramelized crust develops and internal temperature reaches 165°F (74°C). Alternatively grill over medium-high heat until cooked through. Transfer chicken to a cutting board and rest 5 minutes before slicing thinly for tacos.

Huacatay (Peruvian black mint) Sauce

Combine huacatay leaves, cilantro, lime juice, evaporated milk, aji amarillo (if using) and salt in a blender or food processor. Blend until smooth. If sauce is too thick, add water 1 teaspoon at a time to reach a drizzling but still creamy consistency. Taste and adjust salt or lime. Chill until ready to assemble.

Anticuchera Sauce (Peruvian-style spicy marinade reduction)

In a small saucepan, combine the reserved marinade, pineapple juice, brown sugar and chicken stock. Bring to a gentle simmer over medium-low heat and cook 3–5 minutes, stirring, until slightly thickened and glossy and alcohol/strong vinegar smell dissipates. Taste and adjust sweetness or acidity. Keep warm. (This step uses reserved marinade and heats it to make a safe finishing sauce.)

Taco Assembly & Garnishes

Prepare pineapple & warm tortillas

Heat a skillet over medium-high heat with 1 tsp oil. Add pineapple chunks, sprinkle with 1/8 tsp salt, and sear 2–3 minutes per side until caramelized. Warm tortillas in a dry skillet or on a griddle until pliable (or prepare lettuce leaves for wraps).

Slice chicken

Thinly slice the rested chicken thighs across the grain into bite-sized strips suitable for tacos.

Assemble tacos: place 1–2 tbsp of sliced chicken on each tortilla or lettuce leaf. Drizzle 1–2 tsp anticuchera sauce over the chicken, then spoon about 1 tsp huacatay sauce. Add a few caramelized pineapple chunks, a small pinch of thinly sliced white onion and chopped cilantro. Finish with a drizzle (about 1 tsp) of spicy mayo and a squeeze of lime. Garnish with pickled red onions or extra hot sauce if desired.

Optional Finishing

If using pickled red onions, add a tablespoon to each taco for brightness. Serve immediately while warm.