1Combine chipotle peppers, crushed garlic, lime juice, oregano, cumin, salt, black pepper, and neutral oil in a blender and blend until smooth.
2Pour the marinade into a plastic bag with the chicken thighs and toss to coat.
3Lightly toast the onion, smashed garlic, dried chile guajillo, dried chile ancho, and bay leaves in a pan.
4Add water to the pan, cover, and let the peppers soften.
5Transfer the softened vegetables and liquid to a blender. Add achiote paste, another chipotle pepper, pineapple juice, red wine vinegar, kosher salt, cumin, Mexican oregano, black pepper, lime juice, and chicken stock. Blend until smooth.
6Cook the marinated chicken thighs in a pan until they have a deep char and are cooked through.
7Dice the cooked chicken into small cubes.
8Toss the chicken in a bowl with the prepared al pastor sauce and fresh cilantro.
Ingredients
2 lbs boneless, skinless chicken thigh
2-3 chipotle pepper in adobo sauce
3 garlic clove, crushed
1 tsp oregano
1 tsp cumin
1 whole lime, juiced
2 tsp salt
1/2 tsp black pepper
1/4 cup neutral oil
3 garlic clove, smashed
1/2 whole onion, chopped
1 whole dried chile guajillo, deseeded
2 whole dried chile ancho, deseeded
2 whole bay leaf
1/4 cup water
1 chipotle pepper in adobo sauce
1 tbsp achiote paste
1 tsp kosher salt
1/2 tsp cumin
1/2 tsp mexican oregano
1/4 tsp black pepper
1/4 cup red wine vinegar
1/4 cup canned pineapple juice
lime juice (optional)
1/4 cup chicken stock
fresh cilantro (optional)
Equipment
blenderpantongsknifecutting boardmixing bowl
Tips
You can use annatto powder instead of achiote paste.
You can use apple cider vinegar instead of red wine vinegar.