Tacos al Pastor

Ingredients

While the original Tacos al Pastor is traditionally made with marinated pork cooked on a vertical spit, our New Mexican adaptation incorporates regional flavors and ingredients. We substitute the pork with tender grilled chicken and infuse it with a unique blend of spices and chilies, giving it a distinct Southwestern flair. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 1 lb (450g) boneless, skinless chicken thighs 1 lb (450g) boneless, skinless chicken thighs
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1/4 teaspoon (1.25g) cayenne pepper (optional, for extra heat) 1/4 teaspoon (1.25g) cayenne pepper (optional, for extra heat)
• 8 small corn tortillas 8 small corn tortillas
• 1/2 cup (120g) diced pineapple 1/2 cup (120g) diced pineapple
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (60g) diced red onion 1/4 cup (60g) diced red onion
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 15g (Saturated Fat: 3g)
• Carbohydrates: 20g (Sugars: 4g)
• Protein: 25g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, dried oregano, salt, black pepper, and cayenne pepper (if using).
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Let marinate in the refrigerator for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard any excess marinade.
4. 4.
   Grill the chicken thighs for 6-8 minutes per side, or until cooked through and slightly charred. Remove from the grill and let rest for a few minutes before slicing into thin strips.
5. 5.
   Warm the corn tortillas on the grill or stovetop until pliable.
6. 6.
   To assemble the tacos, place a few slices of grilled chicken on each tortilla. Top with diced pineapple, chopped cilantro, and diced red onion. Squeeze fresh lime juice over the filling.
7. 7.
   Serve the tacos al pastor with lime wedges on the side.

Treat your ingredients with care...

• Chicken thighs — Ensure the chicken thighs are boneless and skinless for easier grilling and slicing.
• Pineapple — Use fresh pineapple for the best flavor. If unavailable, canned pineapple can be used as a substitute.
• Corn tortillas — Warm the tortillas just before serving to enhance their flavor and make them more pliable.

Tips & Tricks

• For a smokier flavor, grill the pineapple alongside the chicken for a few minutes until slightly caramelized.
• Customize your tacos by adding sliced avocado, shredded lettuce, or a drizzle of spicy chipotle sauce.
• If you prefer a milder spice level, reduce the amount of chili powder and cayenne pepper in the marinade.
• Make extra grilled chicken and use it for salads, quesadillas, or sandwiches throughout the week.
• To make the tacos even more authentic, serve them with a side of New Mexican green chile sauce.

Serving advice

Serve the tacos al pastor with a side of Mexican rice and refried beans for a complete and satisfying meal. Garnish with additional cilantro and diced red onion for added freshness.

Presentation advice

Arrange the tacos on a platter, allowing the vibrant colors of the grilled chicken, pineapple, and cilantro to shine through. Serve with lime wedges on the side for an extra pop of color.