Chicken Al Pastor Recipe

Prep chiles

Remove stems and seeds from the guajillo and ancho chiles. Tear into pieces and place in a bowl. Cover with very hot water and soak for 15 minutes until softened, then drain and reserve 1/4 cup soaking liquid.

Make marinade paste

In a blender combine softened chiles, reserved soaking liquid, achiote paste, chipotle in adobo, pineapple juice, orange juice, white vinegar, fresh or canned pineapple, garlic, oregano, cumin, smoked paprika, sea salt, and black pepper. Blend until very smooth, about 1–2 minutes. Add a tablespoon or two of water if needed to reach a saucy consistency.

Marinate chicken

Trim excess fat from the chicken thighs and pat dry. Place in a large bowl or resealable bag and pour the marinade over the chicken, massaging to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight (up to 12 hours) for best flavor.

Bring to room temperature

About 20–30 minutes before cooking, remove chicken from the refrigerator to come closer to room temperature. This ensures more even cooking.

Cook the chicken

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon vegetable oil (reserve the other tablespoon for tortillas or grill). When the pan is hot, remove excess marinade (but don't discard) and add the thighs in a single layer. Cook 4–5 minutes per side until well browned and slightly charred at the edges and an internal temperature reaches 165°F (74°C). Work in batches if necessary to avoid overcrowding. Alternatively, grill over medium-high heat 4–6 minutes per side with a bit of oil on the grates.

Optional glaze

If desired, while the chicken is cooking, simmer the reserved marinade in a small saucepan for 3–4 minutes until slightly thickened (bring to a boil briefly to kill raw chicken bacteria). Brush a little of this cooked glaze on the chicken during the last minute of cooking for extra flavor and shine.

Rest and chop

Transfer cooked chicken to a cutting board and let rest 5 minutes. Chop into bite-size pieces or thin slices using a sharp knife. If you used whole pineapple slices for serving, warm or char those briefly in the pan.

Warm tortillas: Heat a clean cast-iron skillet or griddle over medium-high heat. Lightly brush each tortilla with the remaining 1 tablespoon oil or spray, then warm 20–30 seconds per side until pliable and slightly charred. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos: Place a generous spoonful of chopped al pastor chicken on each tortilla. Top with a small amount of chopped pineapple, finely chopped white onion, and cilantro. Squeeze a lime wedge over the taco and add a pinch of salt and optional hot sauce or sliced radishes.

Serve: Arrange tacos on a platter and serve immediately with extra lime wedges on the side.