Aji Amarillo Chicken Pastor Tacos
A bright yellow Peruvian version using aji amarillo peppers and lime.
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Ingredients
- 2 lbs Chicken thighs, boneless and skinless, sliced thin
- 1/2 cup Aji Amarillo paste
- 1/4 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
- 1/2 cup Red onion, finely diced
- 1/4 cup Fresh cilantro, chopped
- 1 to taste Salt and black pepper
Instructions
- 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
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
Preheat a large cast-iron skillet or griddle over medium-high heat with one tablespoon of vegetable oil.
- 4
Grill the pineapple rings until charred on both sides, then remove them from the heat and dice them into small chunks.
- 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
While the chicken rests for a minute, lightly toast the corn tortillas over an open flame or in a clean pan until pliable.
- 7
Assemble the tacos by placing a generous portion of chicken on each tortilla, followed by the charred pineapple chunks.
- 8
Garnish with the finely diced red onion and fresh cilantro, serving immediately with extra lime wedges on the side.
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