Al Pastor Shawarma
Serves 4
Directions
- 1De-seed the ancho, arbol, and guajillo chilies, place them in a bowl, cover with boiling water, and let rehydrate.
- 2In a blender, combine the onion, garlic, pineapple with its juice, orange juice, fresh lime juice, rehydrated chilies, paprika, cinnamon, cumin, oregano, and sazon. Blend until smooth.
- 3Pour the marinade over the chicken thighs in a bowl and season with salt.
- 4Marinate the chicken for at least 24 hours.
- 5Heat oil in a pan over high heat, add the chicken, and cook.
- 6Transfer the chicken to an oven and bake at 425 degrees.
- 7Slice the cooked chicken.
- 8Spread toom sauce onto a pita, top with cucumber pickles and the chicken, then roll tightly.
- 9Place the rolled pita seam-side down on a hot flat top.
- 10Brush the exterior of the pita with leftover marinade.
- 11Finish with a drizzle of pomegranate molasses.
Ingredients
- 3 lbs chicken thigh
- 2 whole ancho chili
- 2 whole guajillo chili
- 2 whole arbol chili
- 1/2 whole white onion
- 5 clove garlic
- 1/2 cup pineapple
- 1/4 cup orange juice
- 1 whole lime
- 1 tbsp paprika
- 1 tsp cinnamon
- 1 tsp cumin
- 2 tsp oregano
- 2 tbsp sazon
- salt (optional)
- 4 large pita
- to taste toom sauce
- to taste cucumber pickle
- to taste pomegranate molasses (optional)
Equipment
bowlblenderpanovenknifeflat top grillbrush
Tips
- Anything with achiote can be used as a substitute for sazon.
- Brush the pitas with leftover marinade to help them crisp up.
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