Frango al pastor

Ingredientes

• 4 dried guajillo chiles, stemmed and seeded
• 2 tablespoons achiote paste
• 6 large cloves garlic, peeled
• 1 (7 ounce) can chipotle peppers in adobo sauce, drained
• 1 1/3 cups finely chopped onion, divided
• 2/3 cup orange juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 3 pounds skinless, boneless chicken thighs, cut in half
• 8 (12-inch) jumbo wooden skewers
• 1 large fresh pineapple – peeled, cored, and sliced
• 20 (6 inch) corn tortillas
• 1/4 cup roughly chopped fresh cilantro

Modo de preparo

1. 1

   Prepare the Marinade: Blend guajillo chiles, achiote paste, garlic, chipotle peppers, 1 cup onion, orange juice, vinegar, olive oil, cumin, sugar, and salt in a blender until smooth.

2. 2

   Marinate the Chicken: Combine marinade with chicken in a resealable plastic bag and refrigerate for at least 4 hours or overnight.

3. 3

   Assemble Skewers: Thread marinated chicken and pineapple onto skewers.

4. 4

   Grill skewers over medium-high heat for about 10-12 minutes, turning occasionally, until chicken is cooked through.

5. 5

   Serve chicken al pastor on tortillas with remaining onion and cilantro.