Chicken Al Pastor Recipe

Prep and season

Trim excess fat from chicken thighs and pat dry. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper.

Sear

Heat 2 tbs vegetable oil in a large skillet over medium-high heat. When shimmering, add the thighs and sear 3–4 minutes per side until golden but not fully cooked through. Remove to a plate and set aside.

Bloom hibiscus

Place dried hibiscus in a heatproof bowl and pour 1 cup boiling water over it. Let steep 10 minutes until deeply colored, then strain saving the liquid. Reserve 1/2 cup of the steeping liquid and discard any solids or reserve a tablespoon for texture if desired.

Toast chiles

In a dry skillet over medium heat, toast the guajillo chiles 20–30 seconds per side until fragrant but not browned. Remove stems and seeds if you haven't already.

Simmer sauce ingredients

Add 1 tbs vegetable oil to the skillet, sauté 1/2 cup quartered white onion and 3 crushed garlic cloves until softened (2–3 minutes). Add toasted guajillo chiles, 1 tbs tomato paste and 1 tbs chipotle in adobo; cook 1 minute. Transfer mixture to a blender with the reserved 1/2 cup hibiscus liquid, 1/2 cup chicken stock (or water), 1 tbs cider vinegar, 1 tsp brown sugar, 1/2 tsp oregano, 1/2 tsp cumin and 1 tsp salt. Puree until very smooth, adding up to 2–3 tbs extra water if needed to blend.

Finish tinga

Return blended sauce to the skillet and simmer over medium-low for 5–7 minutes to thicken and harmonize flavors. Taste and adjust salt, acidity or heat (add more chipotle if desired).

Combine with chicken

Add the seared chicken thighs to the simmering tinga sauce, spooning sauce over them. Simmer gently, covered, 8–10 minutes until chicken reaches 165°F (74°C). Remove chicken and shred with two forks, mixing shredded meat back into the sauce to coat evenly.

Heat a nonstick skillet over medium. Add 1 tsp oil or butter and sprinkle an even layer of 1 cup shredded cheese to form small rounds (about 3–4 inch discs) or one large disc. Cook 2–3 minutes until bottom is bubbly and golden; carefully flip with a thin spatula and cook 1–2 more minutes until both sides are crisp and cheese has melted into a lacy disc. Transfer to a paper towel–lined plate. Repeat if making multiple discs. These will act as a crispy cheese topper or folded into the tortilla.

In a bowl combine 1/2 cup finely diced pineapple, 1/4 cup finely diced white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1/4 minced habanero (seeds removed for less heat) and 1/4 tsp salt. Mix and let rest 10 minutes so flavors meld. Taste and adjust lime or salt as needed.

Warm tortillas: Heat a dry skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place a warmed tortilla on a plate. Add 2–3 tbsp shredded chicken al pastor. Top with a slice or two of ripe avocado, a spoonful of piña habanero pico, a crispy melted cheese disc or a piece torn into the taco, and scatter fresh cilantro leaves. Finish with a squeeze of lime. Repeat for remaining tortillas.

Serve: Serve immediately while cheese is still crisp and tacos are warm. Leftover tinga keeps 3–4 days in refrigerator.