Aji Amarillo Chicken Pastor Tacos

Ingredients

• 2 lbs Chicken thighs, boneless and skinless, sliced thin
• 0.5 cup Aji Amarillo paste
• 0.25 cup Fresh lime juice
• 4 pieces Garlic cloves, minced
• 1 teaspoon Cumin powder
• 1 teaspoon Dried oregano
• 4 slices Pineapple rings, fresh
• 2 tablespoons Vegetable oil
• 12 pieces Small corn tortillas
• 0.5 cup Red onion, finely diced
• 0.25 cup Fresh cilantro, chopped
• 1 to taste Salt and black pepper

Instructions

1. 1

   In a large bowl, whisk together the aji amarillo paste, lime juice, minced garlic, cumin, oregano, salt, and pepper to create the marinade.

2. 2

   Add the thinly sliced chicken thighs to the marinade, ensuring every piece is well coated; cover and refrigerate for at least 2 hours, preferably 4.

3. 3

   Preheat a large cast-iron skillet or griddle over medium-high heat with one tablespoon of vegetable oil.

4. 4

   Grill the pineapple rings until charred on both sides, then remove them from the heat and dice them into small chunks.

5. 5

   In the same skillet, add the remaining oil and sear the chicken in batches to avoid crowding, cooking until golden brown and slightly charred on the edges.

6. 6

   While the chicken rests for a minute, lightly toast the corn tortillas over an open flame or in a clean pan until pliable.

7. 7

   Assemble the tacos by placing a generous portion of chicken on each tortilla, followed by the charred pineapple chunks.

8. 8

   Garnish with the finely diced red onion and fresh cilantro, serving immediately with extra lime wedges on the side.