Tacos al Pastor
Mexico City's answer to shawarma — chicken (or pork) marinated in achiote, dried chillies, and pineapple juice, charred and tucked into corn tortillas with onion, coriander, and a wedge of lime.
Cuisine: Mexican (Mexico City) · Style: Grilled · Protein: Chicken · Total time: · Difficulty: medium · Servings: 4 · Spice: 3/5
Ingredients
- 600g boneless chicken thigh, sliced thin
- 4 dried guajillo chillies, soaked
- 2 dried ancho chillies, soaked
- 1 cup fresh pineapple, diced (half for marinade, half for grilling)
- 4 garlic cloves
- 1 tbsp achiote paste
- 2 tbsp white vinegar
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 12 small corn tortillas
- 1 white onion, finely diced
- 1 cup chopped coriander leaves
- 4 limes, cut into wedges
- Salsa verde to serve
Steps
- Drain the soaked chillies. Blend with half the pineapple, garlic, achiote paste, vinegar, lime juice, cumin, oregano, and salt into a thick marinade.
- Coat the chicken in the marinade and refrigerate for at least 2 hours, ideally overnight.
- Heat a heavy pan or grill over high heat. Cook the chicken in batches, charring the edges. Set aside to rest.
- In the same pan, char the remaining pineapple chunks until edges blacken. Slice into smaller pieces.
- Slice the rested chicken into thin strips.
- Warm the corn tortillas directly on the flame or in a dry pan until pliable.
- Build each taco with chicken, charred pineapple, diced onion, and coriander.
- Serve with lime wedges and salsa verde.