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Ingredients
  • subheading: CHICKEN AND PINEAPPLE:
  • 3 lbs. boneless skinless chicken thighs, cut in half
  • 1 ripe pineapple, peeled, sliced into 1” thick rings, then HALVED
  • subheading: MARINADE:
  • 4 dried Guajillo chiles, stem and seeds removed (may sub 1 ½ Tbsps. Ancho Chile Powder)
  • 2.5 ounces achiote paste (2 tablespoons)
  • 1 to 2 chipotle peppers from can of chipotle peppers in adobo sauce
  • ½ onion, peeled
  • ⅓ cup CANNED pineapple juice*
  • ⅓ cup orange juice
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons olive oil
  • 6 garlic cloves, peeled
  • 1 TBS EACH ground cumin, dried oregano, brown sugar
  • 1 teaspoon salt
  • subheading: FOR TACOS AL PASTOR (PICK YOUR FAVS):
  • corn tortillas
  • pico de gallo
  • Guacamole (HIGHLY recommend!)
  • sour cream
  • chipotle sauce
  • hot sauce
  • freshly squeezed lime juice
Steps
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