Tacos al pastor are one of my favourite Mexican foods! Al pastor is Mexican style of cooking pork, which is seasoned with dried chili peppers, spices, pineapple, and typically achiote paste, assembled in a vertical rotisserie, called a trompo (spinning top), and slowly cooked! Although traditional pork al pastor is simply amazing, it takes a bit of time and effort to make, so I like this skillet chicken al pastor as a quick and easy alterative! In this version chicken (or pork) is marinated in the regular seasonings before cooking in a skillet! One of the best parts of al pastor is the pineapple flavour and I like to add chunks of pineapple to the skillet with the chicken; little bursts of juicy sweet and tangy! Throw the chicken al pastor into tacos, burritos, quesadillas, etc!
Skillet Chicken al Pastor
A quick and easy version of al pastor using a tasty marinated chicken that’s cooked in a skillet.
ingredients
- 2 dried guajillo chilies, stems and seeds removed, lightly toasted (or 1 tablespoon guajillo chili powder)
- 2 chipotle chilies in adobo sauce, chopped
- 1 (14 ounce) can pineapple, divided (liquid and pieces)
- 1 tablespoon achiote/annatto paste (optional)
- 1/2 cup onion, diced
- 2 cloves garlic, chopped
- 1 tablespoon lime juice (or apple cider vinegar)
- 1 teaspoon ground cumin
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 2 tablespoons oil
- 2 pounds boneless and skinless chicken breasts or chicken thighs, cut into bite sized pieces
directions
- Soak the dried guajillo chilies in 1/2 cup of just boiled water until tender, about 20 minutes.
- Puree the soaked chilies, chipotle chilies in adobo sauce, pineapple juice, achiote paste, onion, garlic, lime juice, cumin, oregano, and salt. (If the sauce is too thick, add some of the water that the chilies were soaked in.)
- Marinate the chicken in half of the sauce for 20 minutes, covered, in the fridge, reserving the remaining sauce.
- Heat the oil in a large skillet, shake off the excess marinade from the chicken and cook in the skillet, about 10 minutes.
- Add the pineapple pieces and some of the reserved sauce, toss and enjoy!
Option: Puree some of the pineapple in the marinade along with the juices.
Option: Serve in tacos, quesadillas, burritos, etc.!
Option: Add 1 tablespoon cilantro, chopped.
Note: I like to use canned pineapple in the marinade and fresh pineapple in the pan with chicken.
Tacos al Pastor
Chicken Tinga Tacos
Slow Cooker Chicken Carnitas Tacos
Korean Spicy BBQ Chicken Tacos
Chicken and Avocado Tacos
Spicy Peanut Chicken Tacos
Chicken Mole Tacos
Chicken Birria Tacos
Tinga de Puerco (Pork Tinga)
Pork Tinga Tacos
Pork Tinga Quesadillas
Cochinita Pibil (Puerco Pibil)
Cochinita Pibil Tacos
Chorizo and Potato Tacos with Avocado Salsa Verde
Carnitas Tacos
Mexican Shredded Beef
Carne Guisada Tacos
Taco Lime Grilled Chicken
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