Spanish Sherry-Marinated Pastor Tacos

Ingredients

• 2 lbs Chicken thighs, boneless and skinless, sliced thin
• 0.5 cup Dry Sherry (Fino or Manzanilla)
• 3 oz Achiote paste
• 0.25 cup Apple cider vinegar
• 1 tbsp Smoked paprika (Pimentón de la Vera)
• 1 tsp Dried Mexican oregano
• 4 pieces Garlic cloves, minced
• 0.5 whole Fresh pineapple, sliced into rings
• 1 medium White onion, finely diced
• 0.5 bunch Fresh cilantro, chopped
• 12 pieces Corn tortillas
• 2 tbsp Lard or high-smoke point oil

Instructions

1. 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. 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. 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. 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. 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. 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. 7

   Assemble the tacos by layering the sherry-infused chicken onto the warm tortillas, followed by a generous portion of charred pineapple.

8. 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.