This recipe brings the bold flavor of Mexican street tacos to your home kitchen, featuring juicy achiote-marinated chicken seared on a cast iron grill pan and finished in the oven.
The tacos are assembled with grilled pineapple, chipotle mayo, diced white onion, chopped coriander, and fresh lime for a vibrant and delicious meal inspired by classic Tacos al Pastor, all without the need for a vertical spit grill.
Recipe and video credit: @keymav
Ingredients 21
For Marinade
3 tbsp achiote paste
2 garlic cloves
1 onion
2 guajillo chilli, dried, deseeded
2 chipotle chilis in adobo
1 tsp dried oregano
1⁄2 tsp ground cumin
1 orange juice
1 lime juice
1⁄2 cup pineapple, diced
1 1⁄2 tbsp apple cider vinegar
1 1⁄2 tbsp olive oil
1⁄2 tsp salt
1 tbsp brown sugar
Pinch black pepper
For The Rest
1 whole chicken, butterflied
2 pineapple slices, thick
Corn tortillas
chipotle mayonnaise
white onion & coriander, diced white onion, chopped coriander
Lime wedges
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Method 6
Roast the , , and in a preheated cast iron grill pan. Cover with boiling water and let rest for 10 minutes. Then peel the garlic, and blend with the remaining marinade ingredients until smooth.
Marinate the butterflied in the marinade for at least 4 hours (overnight is best). Reserve 1/4 cup of marinade.
Grill the thick on the cast iron grill pan until charred. Set aside.
Sear the marinated skin-side down on the same pan. Flip after 5–6 minutes, brush with more reserved before transferring to the oven, sprinkle with more salt, return the pieces to the pan, and cook with the chicken.
Transfer the pan to the oven and roast at 200-220 °C until the is cooked through (20–25 minutes). Baste with pan juices halfway through.
Slice the and assemble tacos with grilled , chipotle mayonnaise, diced white onion, chopped coriander, and lime wedges on corn tortillas.
Chasseur Australia's tips
Marinate chicken for at least 4 hours (overnight is best).
