Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, thinly sliced
- For the Marinade:
- 1/4 cup achiote paste
- 1/2 cup pineapple juice (unsweetened)
- 1/4 cup apple cider vinegar
- 3 cloves garlic, minced
- 1/4 white onion, roughly chopped
- 1 chipotle pepper in adobo sauce, seeds removed, chopped (optional)
- 1 tsp dried oregano (Mexican preferred)
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 orange
- Juice of 1 lime
- For Serving:
- 12 small corn tortillas
- 1 cup fresh pineapple, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Prepare the Marinade: In a blender or food processor, combine the achiote paste, pineapple juice, apple cider vinegar, minced garlic, chopped white onion, chipotle pepper (if using), oregano, cumin, salt, black pepper, orange juice, and lime juice. Blend until completely smooth.
- Marinate the Chicken: Place the thinly sliced chicken thighs in a large bowl or a resealable bag. Pour the blended marinade over the chicken, ensuring all pieces are well coated. Refrigerate for at least 30 minutes, or ideally 2-4 hours, or even overnight for best flavor.
- Cook the Chicken: Heat 1-2 tablespoons of olive oil or avocado oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken in a single layer, working in batches if necessary to avoid overcrowding the pan.
- Sear and Cook: Cook the chicken for 3-5 minutes per side, or until beautifully caramelized, cooked through, and slightly charred in places. Remove from the pan and set aside.
- Warm Tortillas: While the chicken rests, warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side, in the microwave wrapped in a damp paper towel, or lightly grill them.
- Assemble Tacos: Dice the cooked chicken into smaller, bite-sized pieces if desired. Fill each warm tortilla with a generous portion of the Chicken Al Pastor. Top with fresh diced pineapple, finely diced red onion, and chopped cilantro.
- Serve: Garnish with extra lime wedges for squeezing over the tacos and serve immediately. Enjoy your authentic Mexican fiesta!
Notes
For a truly authentic taste, grill the chicken on a flat-top griddle or outdoor grill instead of pan-frying. Marinating for a longer period (up to 24 hours) will result in more tender and flavorful chicken. Add a touch of your favorite salsa or a drizzle of avocado crema for an extra layer of flavor. This chicken is also fantastic in burritos, quesadillas, or over rice bowls. To make it extra special, briefly sear some thin pineapple slices alongside the chicken for a smoky-sweet topping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 7g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg