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Ingredients
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Chicken Tacos al Pastor
Pickled Red Onion & Fresh Toppings
Crema Verde (Herbed Lime Crema)
Sides & Extras
Method
Chicken Tacos al Pastor
- 1
Make the Marinade
In a blender or food processor, combine pineapple juice, achiote paste, chopped chipotle, minced garlic, white vinegar, ground cumin, dried oregano, smoked paprika, kosher salt and black pepper. Blend until smooth.
- 2
Marinate the Chicken
Place chicken thighs in a bowl or zip-top bag. Pour the marinade over the chicken ensuring pieces are fully coated. Cover or seal and refrigerate for at least 1 hour, ideally 4 hours or up to overnight for best flavor.
- 3
Cook the Chicken
Heat vegetable oil in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear thighs 4-5 minutes per side until nicely browned and cooked through (internal temperature 165°F / 74°C). If marinade remains, simmer it in a small saucepan for 3-4 minutes to thicken and glaze the chicken during the last minute of cooking if desired. Remove chicken and let rest 5 minutes, then chop into bite-sized pieces.
- 4
Warm Tortillas
Warm corn tortillas on a dry skillet or comal over medium heat about 30-45 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.
- 5
Assemble Tacos
Place chopped chicken on warm tortillas, top with a few small pineapple chunks, pickled red onion, sliced jalapeño (if using), a drizzle of crema verde, a sprinkle of chopped cilantro and crumbled cotija. Serve with lime wedges.
Pickled Red Onion & Fresh Toppings
- 6
Quick-Pickle the Onions
Combine apple cider vinegar, water, sugar and 1/2 tsp kosher salt in a small saucepan and bring just to a simmer so sugar dissolves. Remove from heat and pour over the thinly sliced red onion in a heatproof bowl or jar. Let sit at least 20 minutes at room temperature (longer for milder flavor). Refrigerate any leftovers.
- 7
Crema Verde (Herbed Lime Crema)
- 8
Make the Crema
In a blender or with an immersion blender, combine Mexican crema (or sour cream), mayonnaise, cilantro leaves, lime juice, water and 1/4 tsp salt. Blend until smooth and slightly thin. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl for drizzling.
Sides & Extras
- 9
Sautéed Corn & Warm Black Beans
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn and sauté 4-5 minutes until slightly charred and fragrant. Stir in smoked chili powder or paprika and sea salt. Warm black beans in a small saucepan over low heat until heated through. Serve beans and corn in small bowls alongside tacos or spoon onto plates as a side.