Classic Chicken Al Pastor Tacos

Ingredients

• 2 pounds Boneless skinless chicken thighs, thinly sliced
• 3 tablespoons Achiote paste
• 0.5 cup Pineapple juice
• 0.25 cup White vinegar
• 3 pieces Guajillo chiles, stemmed and seeded
• 1 teaspoon Dried oregano
• 4 cloves Garlic cloves, minced
• 1 cup Fresh pineapple, sliced into rings
• 12 pieces Small corn tortillas
• 0.5 cup White onion, finely diced
• 0.25 cup Fresh cilantro, chopped
• 2 tablespoons Vegetable oil

Instructions

1. 1

   Rehydrate the guajillo chiles in boiling water for 10 minutes, then drain.

2. 2

   In a blender, combine the rehydrated chiles, achiote paste, pineapple juice, vinegar, garlic, and oregano until smooth.

3. 3

   Place the sliced chicken in a large bowl and pour the marinade over it, ensuring every piece is coated; refrigerate for at least 4 hours.

4. 4

   Heat a large heavy skillet or griddle over medium-high heat with one tablespoon of oil.

5. 5

   Grill the pineapple rings until charred, then remove and chop them into small bite-sized pieces.

6. 6

   In the same skillet, cook the chicken in batches to avoid crowding, searing until charred on the edges and cooked through (about 6-8 minutes).

7. 7

   Warm the corn tortillas on a dry skillet until soft and slightly toasted.

8. 8

   Assemble the tacos by layering the chicken, grilled pineapple, diced onion, and cilantro on the warm tortillas.