Chicken Tacos al Pastor - 17-03-25

Ingredients:

• 500 grams of chicken breast
• 2 tablespoons of olive oil
• 1/2 red onion, finely chopped
• 1 small pineapple, peeled and cut into chunks
• 1 tablespoon of annatto paste (achiote)
• 1 teaspoon of ground cumin
• 1 teaspoon of paprika
• 1/2 teaspoon of cayenne pepper (optional, for a spicy kick)
• Juice of 1 orange
• Juice of 1 lime
• Salt and pepper to taste
• 8 corn tortillas
• Fresh cilantro (for garnish)
• Salsa to taste (optional)

Instructions:

1. Marinate the chicken: In a large bowl, mix the olive oil, annatto paste, cumin, paprika, cayenne pepper, orange juice, lime juice, salt, and pepper. Cut the chicken breast into thin strips and add them to the bowl with the marinade. Mix well and let it marinate in the refrigerator for at least 30 minutes.
2. Cook the chicken: In a large skillet, heat a little olive oil over medium-high heat. Add the marinated chicken and cook for about 6-8 minutes, until it’s fully cooked and browned. Add the chopped onion and pineapple chunks to the skillet and cook for another 2-3 minutes, until the pineapple caramelizes a little.
3. Heat the tortillas: While the chicken is cooking, heat the corn tortillas in a large skillet for about 30 seconds on each side, until they are soft and warm.
4. Assemble the tacos: Place a portion of the al pastor chicken with pineapple and onion in each tortilla. Garnish with chopped fresh cilantro and add salsa to taste, if desired.
5. Serve and enjoy: Serve the tacos immediately and pair them with a refreshing drink or hot sauce.

Tips:

• If you prefer a more traditional touch, you can add a bit of chopped onion and cilantro on top of the tacos.
• If you don’t have annatto paste, you can substitute it with sweet paprika or annatto powder.
• For a lighter version, you can use lettuce wraps instead of corn tortillas.