Spanish Sherry-Marinated Pastor Tacos
Chicken marinated in dry sherry and achiote for a sophisticated flavor profile.
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Ingredients
- 2 lbs Chicken thighs, boneless and skinless, sliced thin
- 1/2 cup Dry Sherry (Fino or Manzanilla)
- 3 oz Achiote paste
- 1/4 cup Apple cider vinegar
- 1 tbsp Smoked paprika (Pimentón de la Vera)
- 1 tsp Dried Mexican oregano
- 4 pieces Garlic cloves, minced
- 1/2 whole Fresh pineapple, sliced into rings
- 1 medium White onion, finely diced
- 1/2 bunch Fresh cilantro, chopped
- 12 pieces Corn tortillas
- 2 tbsp Lard or high-smoke point oil
Instructions
- 1
In a high-speed blender, combine the dry sherry, achiote paste, apple cider vinegar, smoked paprika, oregano, and garlic. Process until a perfectly smooth, vibrant red marinade forms.
- 2
Place the thinly sliced chicken in a non-reactive glass bowl and coat thoroughly with the marinade. Cover and refrigerate for at least 6 hours, preferably overnight, to allow the sherry's acidity to tenderize the proteins.
- 3
Preheat a heavy cast-iron griddle or plancha over high heat. Lightly oil the surface and grill the pineapple rings until deeply caramelized and charred on both sides; dice into small cubes and set aside.
- 4
Working in small batches to maintain high surface temperature, sear the marinated chicken on the hot griddle. Allow a dark, crispy crust to form (the 'al pastor' char) before flipping.
- 5
Once the chicken is fully cooked and charred, remove from heat and let it rest for 3 minutes, then roughly chop into bite-sized pieces to mix the crispy bits with the juicy interior.
- 6
Flash-fry the corn tortillas in a small amount of lard on the same griddle to pick up the residual spices and sherry flavor from the meat.
- 7
Assemble the tacos by layering the sherry-infused chicken onto the warm tortillas, followed by a generous portion of charred pineapple.
- 8
Garnish with the finely diced white onion and fresh cilantro, serving immediately with a wedge of lime to balance the richness of the achiote.
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