Serves 1
Directions
- 1Prepare the marinade by blending 2 lbs of chicken thighs, 2 tbsp of chipotle peppers in adobo sauce, 3 garlic cloves, 1 tsp oregano, 1 tsp cumin, half a lime, 1/4 cup water, 1 tsp salt, and 1/2 tsp pepper.
- 2Marinate the chicken for 30 minutes, overnight, or just 5 minutes.
- 3For the Al Pastor sauce, destem and deseed 4 guajillo chiles and 2 ancho chiles.
- 4Soak the dried chiles in boiling water for 10-15 minutes or until softened.
- 5Dump the soaking water and add the softened chiles along with 1 tbsp of chipotle peppers in adobo sauce, 1 tsp oregano, 1 tsp salt, 1/2 tsp pepper, 1 tsp cumin, 1/3 cup pineapple juice, 1 tbsp achiote powder, 2 tbsp apple cider vinegar, 2 tbsp water, and 2 tsp sugar into the blender. Blend until smooth.
- 6Cook the marinated chicken on medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F.
- 7Dice the cooked chicken and place it in a large mixing bowl.
- 8Pour 1 tbsp of the Al Pastor sauce per serving onto the diced chicken.
- 9Sprinkle with cilantro and lime juice.
Ingredients
- 2 lbs chicken thighs
- 2 tbsp chipotle peppers in adobo sauce
- 3 garlic cloves
- 1 tsp oregano
- 1 tsp cumin
- 0.5 lime
- 0.25 cup water
- 1 tsp salt
- 0.5 tsp pepper
- 4 guajillo chiles
- 2 ancho chile
- 1 tbsp chipotle peppers in adobo sauce
- 1 tsp oregano
- 1 tsp salt
- 0.5 tsp pepper
- 1 tsp cumin
- 0.33 cup pineapple juice
- 1 tbsp achiote powder
- 2 tbsp apple cider vinegar
- 2 tbsp water
- 2 tsp sugar
- cilantro
- lime juice
Equipment
blenderpanlarge mixing bowlknifecutting boardtongs
Tips
- Meal Prep Tip: don't use all of the sauce at once, one spoonful per serving. Keep the excess sauce in your fridge to put on your meals throughout the week.
- Meal Prep Tip: save the chicken and sauce separately in the fridge. Heat up the chicken and a 1 tbsp of sauce per serving in a pan when ready to eat.
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