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Chicken al Pastor

A home-friendly version of Mexico City’s iconic al pastor, featuring juicy chicken thighs marinated in a smoky, chile-achiote blend and quickly seared for restaurant-quality tacos in under two hours.
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Prep Time 1 hour 35 minutes
Cook Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 4 dried guajillo chiles seeds removed
  • 2 dried ancho chiles seeds removed
  • 1 dried chile de arbol optional, for extra heat
  • 1/4 cup white vinegar
  • 3 tablespoons achiote paste annatto
  • 4 garlic cloves peeled
  • 1 tablespoon cumin seeds or 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 1 tablespoon honey
  • 1/2 teaspoon salt plus more to taste
  • 2 tablespoons olive oil divided
Chicken
  • 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
  • 2 tablespoons olive oil for searing
  • Salt and freshly ground black pepper to taste
To Serve (optional)
  • Warm corn tortillas
  • 1 cup fresh pineapple diced
  • 1/2 cup fresh cilantro leaves
  • Lime wedges
  • Diced white onion
  • Favorite hot sauce

Equipment

  • Cast-iron skillet or heavy stainless-steel pan
  • Blender or food processor
  • Shallow glass dish or zip-top bag
  • Sharp knife
  • Cutting board
  • Measuring spoons and cups
  • Paper towels
  • Tongs or spatula

Method
 

  1. Toast dried guajillo, ancho, and optional chile de arbol in a dry skillet over medium heat for 30 seconds per side until fragrant.
  2. Transfer toasted chiles to a bowl, cover with hot water, and soak for 5–7 minutes until softened; drain well.
  3. In a blender, combine softened chiles, white vinegar, achiote paste, garlic, cumin, oregano, cloves, cinnamon, black pepper, allspice, honey, and salt; blend 90 seconds until very smooth.
  4. With the blender running, stream in 2 tablespoons olive oil to loosen the marinade; taste and adjust salt if needed.
  5. Place chicken thigh chunks in a shallow dish or zip-top bag; pour marinade over, stirring to coat evenly. Cover and refrigerate for at least 90 minutes and up to 3 hours.
  6. Remove chicken from fridge 10 minutes before cooking; pat pieces dry with paper towels to promote browning.
  7. Heat 2 tablespoons olive oil in a cast-iron skillet over medium-high until shimmering. Add half the chicken in a single layer; sear 4–5 minutes without moving until deep golden.
  8. Flip and cook another 4–5 minutes until chicken reaches 165°F internal temperature. Repeat with remaining chicken, adding oil if necessary.
  9. Transfer cooked chicken to a board; rest 3–5 minutes, then slice or leave in chunks.
  10. Serve immediately in warm tortillas topped with fresh pineapple, cilantro, onion, and a squeeze of lime.

Notes

For deeper flavor, marinate up to 3 hours but no longer than 8; excessive acid can break down the meat. Fresh pineapple balances the rich, smoky spice, so avoid canned if possible.