Chicken Al Pastor Recipe

Make the Achiote Marinade

In a blender or food processor combine achiote paste, orange juice, lime juice, white vinegar, smashed garlic, dried oregano, ground cumin, smoked paprika, minced chipotle, kosher salt, black pepper and olive oil. Blend until smooth, about 30–45 seconds. Scrape down sides and blend again so paste is fully incorporated.

Marinate the Chicken

Place chicken thighs in a shallow dish or zip-top bag. Pour the achiote marinade over the chicken, turning to coat thoroughly. Press out excess air and refrigerate at least 2 hours, preferably overnight for best flavor. If short on time, marinate 30 minutes at room temperature.

Cook the Chicken

Remove chicken from refrigerator 20 minutes before cooking. Preheat a grill or heavy skillet (cast iron) over medium-high heat and oil the grates or pan. Shake off excess marinade and reserve marinade. Grill or sear chicken thighs 5–7 minutes per side, until well charred in spots and internal temperature reaches 165°F (74°C). For more traditional al pastor texture, thinly slice cooked thighs and briefly char slices on the hot grill or pan for additional caramelization. Let rest 5 minutes, then slice or chop into bite-size pieces.

Optional Glaze

If desired, bring reserved marinade to a boil in a small saucepan and simmer 2–3 minutes to reduce and kill any raw chicken bacteria; brush a small amount on cooked chicken for extra color and flavor.

Combine apple cider vinegar, water, sugar and salt in a small saucepan and bring to a simmer just until sugar dissolves, about 1–2 minutes. Place thinly sliced red onion in a jar or bowl and pour hot brine over the onion, pressing to submerge. Let cool to room temperature, then cover and refrigerate at least 30 minutes; flavor improves after 2 hours and keeps up to 2 weeks refrigerated.

In a medium bowl combine diced pineapple, minced habanero (use more or less to taste), finely diced red bell pepper, finely diced red onion, chopped cilantro, lime juice, olive oil, kosher salt and black pepper. Toss to combine and taste for seasoning. Refrigerate at least 15 minutes to let flavors meld. Handle habanero carefully (use gloves) and adjust heat to preference.

Warm corn tortillas on a dry skillet or over a gas flame until pliable and slightly charred, about 30–45 seconds per side. Keep wrapped in a clean towel to stay warm.

Build tacos by placing 2–3 tablespoons of chopped achiote chicken on each tortilla, topping with a spoonful of pineapple-habanero salsa, several pickled red onion slices, a sprinkle of cilantro leaves and crumbled queso fresco if using. Serve with lime wedges for squeezing.

Leftovers: store chicken and salsa separately in airtight containers in the refrigerator for up to 3–4 days. Reheat chicken gently to avoid drying; re-charm in a hot skillet for best texture.