A recipe by Mario 🌮

"Tacos al pastor are a classic Mexican street food, traditionally made from meat marinated in achiote and chilies, cooked on a vertical spit—a technique influenced by Lebanese immigrants and their shawarma.

They’re meaningful in Mexican food culture because they represent the blending of traditions and the everyday communal nature of street eating. They’re typically enjoyed as a quick, flavourful meal, often in the evening, and are a staple at taquerías across the country." Mario, Vice-Chair of the Latin American Society 25/26. 

Prep time: Up to one hour. The chicken will need to be prepped and marinated in advance. 

Difficulty: Easy to moderate - simple steps, great for batch cooking. 

Ingredients

• Chicken thighs
• Tinned pineapple pieces (reserve the juice)
• Achiote paste
• Onions, sliced
• Soft tortillas (corn or flour)
• Fresh coriander
• Lime
• White vinegar
• Cooking oil
• Spices: smoked paprika, mild chilli powder, ground cumin, dried oregano

Method

1. Make a marinade by mixing pineapple juice with achiote paste, smoked paprika, mild chilli powder, garlic powder, oregano, cumin, vinegar, and a little oil until you have a smooth red sauce.
2. Coat the chicken thighs thoroughly in the marinade and leave to rest for several hours or overnight in the fridge.
3. Roast the chicken in the oven with sliced onions and chopped pineapple until fully cooked and tender.
4. Chop or shred the cooked chicken into small pieces and mix it back through the tray juices for moisture and flavour.
5. Warm the tortillas, then fill with the chicken. 
6. Serve with chopped coriander, diced onion, and a little extra pineapple. Add lime if you like.
7. Enjoy while warm. 

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