Mexican cuisine · Dough, Pasta & Rice

Tacos al Pastor de Pollo

Chicken marinated in achiote-pineapple adobo, layered and roasted in the oven, then tucked into tacos with pineapple and onion.

Ingredients · for 4 servings

• 800 g boneless chicken thigh
• 3 tbsp achiote paste (annatto)
• 3 dried guajillo chilies
• 300 g pineapple
• 1 white onion
• 4 garlic cloves
• 3 tbsp white wine vinegar
• 1 tsp dried oregano and 1/2 tsp cumin
• 12 corn tortillas
• 1 bunch cilantro and 3 limes
• 3 tbsp vegetable oil
• Salt, pepper

Instructions

1. Seed the guajillo chilies, toast them in a dry pan for 30 sec. per side, then soak in hot water for 15 min. until soft and pliable.
2. Puree the chilies with 100 g pineapple, the achiote paste, garlic, vinegar, oregano, cumin, salt and pepper into a thick, deep red marinade.
3. Cut the chicken into 1 cm thick slices, coat thoroughly with the marinade, and refrigerate covered for at least 3 hrs., preferably overnight.
4. Stack the slices tightly in a small baking dish, drizzle with oil and roast in the oven preheated to 200°C for 35-40 min. until the surface is deeply caramelized.
5. Let the stack rest for 5 min., then slice thinly from the outside in, and sear in a hot pan for 2 min. with the remaining, finely diced pineapple until the edges turn crisp.
6. Warm the tortillas briefly, fill with the meat, finely diced onion and cilantro, and serve with lime wedges.