Tacos al pastor were created in Mexico City in the 1960s by Lebanese immigrants who adapted shawarma with pork marinated in annatto and pineapple. The chicken version emerged as a lighter alternative while maintaining the chile and fruit marinade. It is the most emblematic taco of the Mexican capital.
Mexican
Chicken al Pastor
Mexican pastor chicken marinated in chilies, pineapple and taco spices.
- Mexico
- Main course
- Light
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 350 kcal
- Protein 30 g
- Fiber 3 g
- Carbohydrates 28 g
- Fat 14 g
- Sodium 580 mg
Story behind the dish
Preparation
Pollo al Pastor is a Mexican preparation with medium difficulty. Reserve about 55 minutes in total (30 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 800 g chicken thighs, cut into thin strips.
- Have ready: 3 hydrated guajillo chiles.
- Have ready: 1 marinated chipotle chili.
- Have ready: 200 g of pineapple in pieces.
- Have ready: 3 cloves of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Blend chiles
Blend chilies, garlic, vinegar, oregano, cumin and half of the pineapple until marinated. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Marinate the chicken for at least 4 hours or overnight in the refrigerator.
Marinate the chicken for at least 4 hours or overnight in the refrigerator. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Grill the chicken on a very hot griddle or grill for 4 minutes per side…
Grill the chicken on a very hot griddle or grill for 4 minutes per side until caramelized.
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Grill the remaining pineapple pieces until golden brown
Grill the remaining pineapple pieces until golden brown.
-
Chop the chicken into small pieces directly on the grill.
Chop the chicken into small pieces directly on the grill.
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Heat tortillas on a comal and fill with chicken and pineapple.
Heat tortillas on a comal and fill with chicken and pineapple.
-
Top with cilantro
Top with cilantro, onion, lemon and green sauce.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
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