Go Back

Tacos Al Pastor

Chile-Marinated Mexican chicken grilled on skewers
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 25 minutes
Marinade 4 hours
Total Time 5 hours 25 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

Marinade

  • 8 guajillo chiles seeds removed
  • 2 morita chiles seeds removed
  • ½ cup fresh orange juice
  • ¼ cup achiote paste
  • 2 TBS garlic squeeze tube
  • ¼ cup lime juice
  • ½ TBS salt
  • 3 lb chicken breast thin sliced
  • 1 pineapple cut into pieces to thread onto skewers

Instructions
 

  • Bring guajillo and morita chiles and 1½ cups water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 mins to allow chiles to soften.
  • Transfer chili/liquid to a blender. Add orange juice, achiote paste, garlic, lime juice, and salt. Purée until smooth, about 2 mins. Set aside 1 cup for basting.
  • Place chicken in a bowl and combine with sauce to marinade. Cover and chill at least 4 hrs and up to overnight.
  • Thread alternating pineapple pieces and chicken meat onto skewers.
  • Grill skewers over medium-high heat about 5 mins per side. Baste often with reserve marinade.
  • Serve with warm tortillas and taco fixings.