Al Pastor Chicken




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2+ lbs boneless skinless chicken thighs

3 dried guajillo peppers

2 dried ancho peppers

1 dried chili de árbol

1 T achiote paste

1 t oregano

1 t cumin

3 cloves garlic

1/2 cup chicken broth

1/4 cup white vinegar

2 t salt

2 t sugar

1 pineapple


Toast dried peppers in pan until they blister

Add chicken broth, remove heat, let sit for 30 mins (flip a few times to ensure they soften)

Heat 2 T oil in pan, add achiote, oregano, cumin, toast until aromatic

When soft, remove stems and seeds from peppers

Blend peppers, achiote mix, garlic, vinegar, salt, sugar until smooth

Marinate meat for at least 4 hours

Remove pineapple skin, slice 3+ 1/2 inch slices

Grill meat and pineapple on low heat (~400 F) for 15 mins

Turn heat up to medium (500 F) flip meat and pineapple

After 5 mins, flip meat and pineapple

After 5 mins take off

While warming tortillas chop chicken and pineapple

Serve tacos w chicken, pineapple, tomatillo salsa




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