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Authentic Chicken Tacos al Pastor

Authentic chicken tacos al pastor feature chicken thighs marinated in a smooth chile and achiote adobo, then grilled until browned and juicy. Top the warm corn tortillas with charred pineapple, onion, cilantro, and lime.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating (2 to 8 hours) 2 hours
Total Time 2 hours 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the adobo and chicken
  • 2 guajillo chiles dried, stemmed and seeded
  • 1 ancho chile dried, stemmed and seeded
  • 1 cup water boiling
  • 0.5 cup pineapple juice
  • 0.25 cup white vinegar
  • 2 tbsp achiote paste
  • 3 cloves garlic
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 0.125 tsp ground cloves
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp vegetable oil
  • 2 lb chicken thighs boneless, skinless
  • 4 pineapple rings fresh, 1/2-inch-thick
For serving
  • 12 corn tortillas 6-inch
  • 0.5 white onion small, finely diced
  • 0.5 cup fresh cilantro chopped
  • 2 limes cut into wedges

Equipment

  • 1 gas or charcoal grill
  • 1 blender

Method
 

Make the adobo
  1. Put the guajillo and ancho chiles in a heatproof bowl, cover with the boiling water, and soak for 15 minutes until softened.
  2. Reserve 1/4 cup of the soaking liquid and drain the rest.
  3. Blend the softened chiles with the reserved liquid, pineapple juice, vinegar, achiote paste, garlic, cumin, oregano, cloves, salt, pepper, and vegetable oil until smooth.
Marinate and grill the chicken
  1. Put the chicken in a shallow dish or resealable bag, coat it with the adobo, cover, and refrigerate for 2 to 8 hours.
  2. Heat a gas or charcoal grill to medium-high, about 400–450°F, and clean and oil the grates.
  3. Grill the chicken for 5–7 minutes per side, turning once, until browned and the thickest part reaches 165°F.
  4. Grill the pineapple rings for 2–3 minutes per side until marked and tender, then transfer them to a cutting board.
  5. Rest the chicken for 5 minutes and chop it into small pieces.
Serve the tacos
  1. Warm the tortillas on the grill for about 20–30 seconds per side, then keep them wrapped in a clean kitchen towel.
  2. Chop the grilled pineapple, fill the tortillas with chicken and pineapple, and top with onion and cilantro; serve with lime wedges.

Notes

For the best char, let excess adobo drip off the chicken before grilling. Refrigerate cooked chicken and pineapple in airtight containers for up to 4 days; freezer: yes, freeze for up to 3 months. For a gluten-free option, confirm the corn tortillas are certified gluten-free.