Chipotle’s Chicken Al Pastor

Serves 1
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Directions

  1. 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.
  2. 2Prepare 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.
  3. 3Prepare 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.
  4. 4Marinate the chicken for 30 minutes, overnight, or just 5 minutes.
  5. 5Marinate the chicken for 30 minutes, overnight, or just 5 minutes.
  6. 6Marinate the chicken for 30 minutes, overnight, or just 5 minutes.
  7. 7For the Al Pastor sauce, destem and deseed 4 guajillo chiles and 2 ancho chiles.
  8. 8For the Al Pastor sauce, destem and deseed 4 guajillo chiles and 2 ancho chiles.
  9. 9For the Al Pastor sauce, destem and deseed 4 guajillo chiles and 2 ancho chiles.
  10. 10Soak the dried chiles in boiling water for 10-15 minutes or until softened.
  11. 11Soak the dried chiles in boiling water for 10-15 minutes or until softened.
  12. 12Soak the dried chiles in boiling water for 10-15 minutes or until softened.
  13. 13Dump 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.
  14. 14Dump 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.
  15. 15Dump 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.
  16. 16Cook the marinated chicken on medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F.
  17. 17Cook the marinated chicken on medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F.
  18. 18Cook the marinated chicken on medium-high heat for 5-6 minutes per side, or until the internal temperature reaches 165°F.
  19. 19Dice the cooked chicken and place it in a large mixing bowl.
  20. 20Dice the cooked chicken and place it in a large mixing bowl.
  21. 21Dice the cooked chicken and place it in a large mixing bowl.
  22. 22Pour 1 tbsp of the Al Pastor sauce per serving onto the diced chicken.
  23. 23Pour 1 tbsp of the Al Pastor sauce per serving onto the diced chicken.
  24. 24Pour 1 tbsp of the Al Pastor sauce per serving onto the diced chicken.
  25. 25Sprinkle with cilantro and lime juice.
  26. 26Sprinkle with cilantro and lime juice.
  27. 27Sprinkle with cilantro and lime juice.

Ingredients

  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 2 lbs chicken thighs
  • 2 tbsp chipotle peppers in adobo sauce
  • 2 tbsp chipotle peppers in adobo sauce
  • 2 tbsp chipotle peppers in adobo sauce
  • 3 garlic cloves
  • 3 garlic cloves
  • 3 garlic cloves
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.5 lime
  • 0.5 lime
  • 0.5 lime
  • 0.25 cup water
  • 0.25 cup water
  • 0.25 cup water
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 4 guajillo chiles
  • 4 guajillo chiles
  • 4 guajillo chiles
  • 2 ancho chile
  • 2 ancho chile
  • 2 ancho chile
  • 1 tbsp chipotle peppers in adobo sauce
  • 1 tbsp chipotle peppers in adobo sauce
  • 1 tbsp chipotle peppers in adobo sauce
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 0.5 tsp pepper
  • 1 tsp cumin
  • 1 tsp cumin
  • 1 tsp cumin
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple juice
  • 0.33 cup pineapple juice
  • 1 tbsp achiote powder
  • 1 tbsp achiote powder
  • 1 tbsp achiote powder
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp apple cider vinegar
  • 2 tbsp water
  • 2 tbsp water
  • 2 tbsp water
  • 2 tsp sugar
  • 2 tsp sugar
  • 2 tsp sugar
  • cilantro
  • cilantro
  • cilantro
  • lime juice
  • lime juice
  • 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.