Street-style tacos with marinated chicken, pineapple, and traditional trompo spices. This recipe captures the essence of authentic tacos al pastor using accessible ingredients and techniques.
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15 items
in a dry pan until fragrant. Soak in hot water for 15 minutes. Blend softened chiles with chipotle, garlic, achiote_paste, white_vinegar, oregano, cumin, and a slice of pineapple until smooth.
chicken_thighs in the sauce for at least 3 hours or overnight.
Heat a grill pan or skillet over medium-high heat. Cook the chicken until charred and cooked through, about 5-6 minutes per side. Let rest for 5 minutes, then chop into small pieces.
Grill pineapple slices until , then into small pieces.
Heat tortillas on a comal or dry pan. Serve chicken on tortillas topped with grilled pineapple, white_onion, fresh_cilantro, and lime_wedges.
