In a medium bowl, whisk together achiote paste, orange juice, lime juice, white vinegar, minced garlic, dried oregano, ground cumin, 1.25 tsp salt, and 1/2 tsp pepper until smooth. Add the chicken thighs, turning to coat. Cover and refrigerate at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Cook

Remove chicken from fridge 20 minutes before cooking. Heat a large skillet or grill over medium-high heat and add 2 tbs vegetable oil. Shake excess marinade off chicken and cook in batches for 4–6 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then thinly slice or chop into bite-sized pieces.

Grilled Street Corn (Elote) Salsa

Heat a cast-iron skillet or grill over high heat. Toss corn kernels with 1 tbs olive oil and a pinch of salt. Spread on the hot pan and cook, stirring occasionally, until kernels are charred in spots, about 6–8 minutes. Remove and let cool slightly. In a bowl, mix charred corn with mayonnaise, 1 tbs lime juice, 1/2 cup crumbled cotija, 2 tbs chopped cilantro, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm or room temperature for assembling tacos.

Pickled Red Onion & Quick Slaw

Quick Pickle Onions

Place thinly sliced red onion in a jar or bowl. In a small saucepan, heat 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt just until sugar and salt dissolve. Pour hot brine over onions, press to submerge, and let sit at least 20 minutes at room temperature (longer for more flavor).

Make Quick Slaw

In a medium bowl combine shredded cabbage and grated carrot. Add 1 tbsp lime juice, 1 tsp olive oil, and 1/2 tsp salt. Toss to combine. Refrigerate until assembly.

Tortillas & Assembly

Warm tortillas: heat a dry skillet over medium-high heat. Brush a little butter on each tortilla (optional) and cook 20–30 seconds per side until warm and slightly charred. Keep tortillas wrapped in a clean towel to stay warm while assembling.

Assemble tacos: place a spoonful of sliced al pastor chicken on each tortilla. Top with 1–2 tablespoons of elote salsa, a small handful of quick slaw, and a few pickled red onion slices. Garnish with chopped cilantro, sliced jalapeño if using, and a squeeze of fresh lime. Serve immediately.

Tequila Margarita (per batch, makes 4 cocktails)

Prepare glasses: rub a lime wedge around the rim of 4 rocks glasses and dip in coarse salt. Fill a cocktail shaker with ice. Add 8 oz blanco tequila, 4 oz fresh lime juice, 2 oz orange liqueur, and 1 oz agave syrup. Shake vigorously for 15 seconds until chilled.

Serve: strain into the prepared glasses over fresh ice (or serve up). Garnish each with a lime wheel. Adjust sweetness with more agave if desired. For a pitcher, multiply quantities and stir with lots of ice just before serving.