Description
These delicious slow cooker tacos al pastor are tender, flavor-packed, and very easy to make. Made with a homemade al pastor marinade, chicken, and fresh pineapples.
Ingredients
- 1 medium ancho chili pepper (de-seeded and stems removed)
- 2 medium guajillo chili peppers (de-seeded and stems removed)
- 2 chipotle peppers in adobo sauce
- 3 cups diced fresh pineapple
- 6 cloves garlic, minced
- 1 medium yellow onion, diced
- 1/2 cup freshly squeezed orange juice
- 1/2 cup canned pineapple juice
- 1 tablespoon dried oregano
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 4 to 5 pounds boneless chicken thighs (excess fat trimmed and cut into 2 inch chunks)
- Corn tortillas (enough for 10 people)
- Finely chopped cilantro for garnish
- Diced white onions for garnish
- Diced fresh pineapple for garnish
- Lime wedges for serving
Instructions
- Rehydrate: Bring 3 cups of water to a boil. Add the ancho chile and guajillo chili peppers, and bring down to a simmer. Simmer for 10 minutes, until softened and rehydrated. Remove the chiles from the water and set aside.
- Blend: To a food processor or blender, add the softened and rehydrated chili peppers, 1 cup of the diced pineapple, chipotles in adobo sauce, garlic, onion, orange juice, and pineapple juice. Process until smooth. Add dried oregano, cumin, paprika, salt, and pepper and pulse a few more times to combine.
- Prepare: Poke the chicken all over with a fork to allow the flavor to penetrate better.
- Slow Cook: Into a large slow cooker, add the chicken, the marinade, and the remaining 2 cups of diced pineapples. Mix to combine. Cook on HIGH for 4 hours or LOW for 8 hours. 20 minutes before it’s done, transfer the meat to a large plate and shred with a fork. Return the meat to the slow cooker to finish cooking.
- Assemble: Serve the meat on warmed up tortillas, and top with cilantro, diced onions, diced pineapples. Serve with lime wedges.
Notes
Special equipment: a large slow cooker, food processor or blender, tongs. Make-ahead tips: The marinade and toppings can be prepped 1 day ahead of time and stored in the refrigerator. Adjust the seasoning of the marinade to taste before adding to the meat.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 2-3 tacos
- Calories: 410 kcal
- Sugar: 12 g
- Sodium: 740 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 105 mg