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Chicken Al Pastor

Chicken Al Pastor

Preparation

Step 1


Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.


Step 2


Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.


Step 3


Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.


Step 4


Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.


Step 5


Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.


Step 6


Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.


Step 7


Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.


Step 8


Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.


Step 9


Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.


Step 10


Remove chicken and pineapple from skewers, place on cutting board, roughly chop.


Step 11


Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro.






©allrecipes


Ingredients

  • 4 dried guajillo chiles, stemmed and seeded

  • 2 tablespoons achiote paste

  • 6 large cloves garlic, peeled

  • 1 (7 ounce) can chipotle peppers in adobo sauce, drained

  • 1 â…“ cups finely chopped onion, divided

  • â…” cup orange juice

  • 3 tablespoons apple cider vinegar

  • 3 tablespoons olive oil

  • 1 tablespoon ground cumin

  • 1 tablespoon light brown sugar

  • 1 teaspoon kosher salt

  • 3 pounds skinless, boneless chicken thighs, cut in half

  • 8 (12-inch) jumbo wooden skewers

  • 1 large fresh pineapple - peeled, cored, and sliced

  • 20 (6 inch) corn tortillas

  • ¼ cup roughly chopped fresh cilantro

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