Griddle-Seared Pollo al Pastor Tacos

Chicken thighs in a guajillo, pineapple and achiote marinade, seared on a cast-iron griddle with fresh pineapple and served on warm hand-pressed corn tortillas. No trompo needed.

Notes

Gluten-free when served on certified gluten-free masa tortillas. From my Mexican Street Food cooking class.

References

Marinade technique adapted from MasterClass, reworked for griddle-searing.

RECIPE CARD

Griddle-Seared Pollo al Pastor Tacos

Yield: 8 servings (3 tacos each) | Time: 1 hour

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Ingredients

Marinade

3 lb boneless skinless chicken thighs
4 dried guajillo chiles, seeded and soaked in hot water 10 minutes
2 oz achiote paste
1 cup pineapple juice
½ small onion
3 cloves garlic
2 T white vinegar
1 tsp cumin
1 tsp Mexican oregano
Salt and pepper

To serve

½ fresh pineapple, diced
24 Handmade Corn Tortillas
Avocado Crema
Pico de Gallo
Lime wedges and cilantro

Instructions

Blend the soaked guajillos, achiote, pineapple juice, onion, garlic, vinegar, cumin, oregano, salt and pepper into a smooth marinade.
Cut the chicken into large flat pieces and coat well. Let sit 20–30 minutes at room temperature (press the tortillas during this time).
Heat a cast-iron griddle over medium-high. Sear the chicken 3–4 minutes per side until charred at the edges and 165°F inside, searing the diced pineapple alongside for the last few minutes.
Dice the chicken and pineapple together.
Serve on warm tortillas topped with Avocado Crema and Pico de Gallo.

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