Charred Chicken Tacos with Pineapple — Pollo al Pastor Tacos
Mexico City variation of al pastor with chicken thigh marinated in achiote, guajillo, and pineapple, seared until charred at the edges and served on corn tortillas with pineapple, onion, and cilantro.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast guajillo chiles in a dry pan over medium heat 30 seconds per side until pliable. Soak in hot water 8 minutes until soft, drain. Blend chiles with achiote paste, vinegar, pineapple juice, minced garlic, cumin, oregano, salt, and 1/4 cup soaking liquid until smooth. Coat chicken thigh slices in marinade, rest 10 minutes at room temperature.
Sear
Heat oil in a heavy skillet over medium-high heat 1 minute until shimmering. Add chicken in a single layer (work in batches if needed to avoid crowding), sear 2-3 minutes per side until edges char and meat turns opaque throughout. Push to one side of pan.
Char 1
Add pineapple slices to the same skillet, char 2 minutes per side over medium-high heat until golden with blackened edges. Transfer to a board.
Char 2
Toast corn tortillas directly over a gas flame or in a dry skillet over medium-high heat 20 seconds per side until dark spots appear and they become pliable. Stack and cover with a clean towel to keep warm.
Finish
Dice the charred pineapple and finely chop the chicken on a board. Divide between the four warm tortillas, top each with diced pineapple, white onion, and cilantro.
Plate
Arrange filled tortillas on plates and serve with lime wedges alongside.
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