Mexican Chicken Al Pastor Shawarma
Serves 4
Directions
- 1Deseed the ancho, arbol, and guajillo peppers and soak them in boiling water.
- 2Blend onion, garlic, pineapple chunks with juice, orange juice, lime juice, rehydrated chilies, paprika, cinnamon, cumin, oregano, and sazon.
- 3Submerge boneless, skinless chicken thighs in the marinade.
- 4Salt the chicken meat.
- 5Marinate the chicken for a minimum of 24 hours.
- 6Place chicken into a hot oiled pan and bake at 425 degrees.
- 7Spread toum on pita, add pickles and the cooked chicken.
- 8Roll the pita and sear the seam side down on a hot flat top, brushing with leftover marinade.
- 9Top with pomegranate molasses.
Ingredients
- 3 lbs chicken thigh
- 2 whole ancho pepper
- 2 whole guajillo pepper
- 2 whole arbol pepper
- 1/2 whole white onion
- 5 clove garlic
- 1/2 cup pineapple chunks
- 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 whole pita
- toum
- cucumber pickles
- pomegranate molasses
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