Name: al pastor recipe
Prep time: 25 min
Cook time: 53 min
Total time: 1 h 18 min
Cuisine: Mexican
Ingredients: 2.2 lbs (1 kg) boneless, skinless chicken thighs, trimmed; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 tbsp (20 g) achiote paste (If unavailable, use a tiny pinch of turmeric and paprika for color); 4 cloves garlic, peeled; 0.25 large (50 g) white onion, roughly chopped (for marinade); 1 cup (120 g) fresh pineapple, chopped (for marinade); 1.5 cups (200 g) fresh pineapple, diced (for glaze); 0.5 cup (120 ml) fresh orange juice; 0.25 cup (60 ml) apple cider vinegar; 1 tsp (5 ml) ground cumin; 0.5 tsp (2.5 ml) dried Mexican oregano; 1.5 tsp (7.5 ml) sea salt; 0.5 tsp (2.5 ml) freshly ground black pepper; 1 tsp (5 ml) smoked paprika; 0.25 tsp (1 ml) ground allspice; 2 chipotle peppers in adobo; 1 tbsp (15 ml) adobo sauce (from chipotles can); 3 tbsp (45 ml) agave nectar (Honey or maple syrup can be used as a 1:1 swap); 2 tbsp (30 ml) fresh lime juice; 1 tbsp (15 ml) vegetable oil; 0.25 cup (60 ml) water (for glaze); 12-16 corn tortillas; 0.25 cup finely diced white onion (for garnish); 0.25 cup chopped fresh cilantro (for garnish); 2-3 fresh lime wedges (for serving)

Description

This recipe brings vibrant, street-style Mexican flavors home with easy Smoky Pineapple-Chipotle Glazed Chicken Tacos. Featuring juicy chicken thighs marinated in a rich al pastor blend and glazed with roasted pineapple and chipotle, it’s perfect for a special weeknight or family meal.

Ingredients

Scale

2.2 lbs (1 kg) boneless, skinless chicken thighs, trimmed
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 tbsp (20 g) achiote paste (If unavailable, use a tiny pinch of turmeric and paprika for color)
4 cloves garlic, peeled
0.25 large (50 g) white onion, roughly chopped (for marinade)
1 cup (120 g) fresh pineapple, chopped (for marinade)
1.5 cups (200 g) fresh pineapple, diced (for glaze)
0.5 cup (120 ml) fresh orange juice
0.25 cup (60 ml) apple cider vinegar
1 tsp (5 ml) ground cumin
0.5 tsp (2.5 ml) dried Mexican oregano
1.5 tsp (7.5 ml) sea salt
0.5 tsp (2.5 ml) freshly ground black pepper
1 tsp (5 ml) smoked paprika
0.25 tsp (1 ml) ground allspice
2 chipotle peppers in adobo
1 tbsp (15 ml) adobo sauce (from chipotles can)
3 tbsp (45 ml) agave nectar (Honey or maple syrup can be used as a 1:1 swap)
2 tbsp (30 ml) fresh lime juice
1 tbsp (15 ml) vegetable oil
0.25 cup (60 ml) water (for glaze)
12–16 corn tortillas
0.25 cup finely diced white onion (for garnish)
0.25 cup chopped fresh cilantro (for garnish)
2–3 fresh lime wedges (for serving)

Instructions

Rehydrate Chiles: Lightly toast guajillo and ancho chiles in a dry pan over medium heat for 30 seconds per side until fragrant. Place chiles in a heatproof bowl, cover with 0.5 cup hot water, and let soak for 20 minutes until softened. Drain, reserving a splash of the soaking liquid.
Blend Al Pastor Marinade: In a blender, combine the softened chiles, achiote paste, garlic, 0.25 large chopped white onion, 1 cup chopped pineapple, orange juice, apple cider vinegar, cumin, oregano, salt, pepper, and a splash of reserved chile liquid (if needed for blending). Blend until completely smooth and a vibrant red-orange color forms. Taste and adjust seasoning.
Marinate Chicken: Slice the chicken thighs into 0.4 inch (1 cm) thick strips. In a large bowl or resealable bag, combine the chicken with the blended marinade. Ensure every piece is fully coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight for the deepest flavor.
Prepare Smoky Pineapple-Chipotle Glaze: Preheat your oven to 400F (200C). Spread 1.5 cups diced pineapple on a baking sheet. Roast for 15-20 minutes, or until edges are slightly caramelized and tender. Let cool slightly. In a clean blender, combine the roasted pineapple, chipotle peppers and adobo sauce, agave nectar, lime juice, smoked paprika, allspice, and 0.25 cup water. Blend until smooth. Pour into a small saucepan and simmer over medium-low heat, stirring occasionally, for 8-10 minutes, or until thickened to a syrupy consistency. Remove from heat and set aside.
Cook Chicken: Heat 1 tbsp vegetable oil in a large cast-iron skillet over medium-high heat. Working in batches, add marinated chicken strips in a single layer. Cook for 4-6 minutes per side, or until deeply browned and cooked through. Transfer cooked chicken to a cutting board, then roughly chop into bite-sized pieces. Transfer chopped chicken to a clean bowl and toss with about half of the prepared Smoky Pineapple-Chipotle Glaze (splash in extra if chicken looks dry).
Warm Corn Tortillas: Heat a dry skillet over medium-high heat. Warm tortillas for 20-30 seconds per side until pliable and lightly toasted. Stack and wrap in a clean kitchen towel to keep warm.
Finish And Serve: Spoon a generous amount of glazed chicken onto warm corn tortillas. Drizzle additional Smoky Pineapple-Chipotle Glaze over the chicken. Scatter finely diced white onion and chopped fresh cilantro over the tacos. Serve immediately with fresh lime wedges on the side for squeezing.

Notes

Marinate chicken for at least 4 hours, or preferably overnight, for the deepest flavor. If achiote paste is unavailable, a tiny pinch of turmeric and paprika can offer color. Honey or maple syrup can be swapped 1:1 for agave nectar.

Prep Time: 25 minutes
Cook Time: 53 minutes
Category: Main Course
Method: Stovetop, Roasting
Cuisine: Mexican

Nutrition

Serving Size: 2 tacos (180 g)
Calories: 400 calories
Sugar: 25 g
Sodium: 350 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 30 g
Cholesterol: 120 mg

Keywords: easy chicken tacos, al pastor, Mexican recipe, chipotle, pineapple glaze, high-protein, weeknight meal, family dinner, gluten-free