Chicken Al Pastor(ish) Cheese Skirt Tacos
To make the marinade for the chicken: We are using a Rick Bayless method for creating marinades from powdered chili instead of whole dried chili.
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Cooking tools:
- Grill
- Comal
- Griddle
- Instant-read thermometer
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Pastry brush
- Spoon
- Tongs
- Stove
- Refrigerator
- Serving platter
- Plate
Ingredients
- 3 tablespoons vegetable oil
- 6 cloves of chopped garlic
- 1/4 cup ancho chili powder
- 1/4 cup guajillo chili powder
- 3 tablespoons achiote (or achiote blend)
- 1 8 ounce can crushed pineapple (with juices)
- 3/4 cup water
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 pound boneless chicken thighs
- 2 cups shredded queso quesadilla cheese
- 8 small flour tortillas - sometimes labeled “street taco” size
- 1 whole pineapple (peeled and quartered)
- 1 medium sweet onion (cut into thick slices)
- 1/2 cup chopped cilantro (with stems)
- 1 teaspoon Salt Pepper + Three Chiles rub
- 2 habanero peppers - finely diced
- Juice of 2 limes
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