Dairy-Free Chicken Al Pastor
Experience a bold and flavorful twist on a classic Mexican favorite with this Dairy-Free Chicken Al Pastor recipe. Tender, marinated chicken thighs are infused with the rich, smoky goodness of guajillo and ancho chiles, sweetened with juicy pineapple, and brightened with tangy orange juice and apple cider vinegar. The achiote paste, cumin, and oregano lend authentic depth to the marinade, while the grill or skillet transforms the chicken into succulent, perfectly caramelized slices. Served atop warm corn tortillas and topped with fresh cilantro, onion, and a squeeze of lime, this dish is a vibrant, dairy-free delight that's both gluten-free and irresistibly satisfying. Perfect for weeknight dinners or taco night gatherings, this recipe brings the robust taste of traditional al pastor to your table—no dairy needed!
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Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 units dried guajillo chiles
- 2 units dried ancho chiles
- 4 units garlic cloves
- 1 cup fresh pineapple, peeled and cored
- 1 cup orange juice
- 0.25 cup apple cider vinegar
- 2 tablespoons achote paste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 unit small onion, finely chopped
- 0.25 cup cilantro, chopped
- 1 unit lime, cut into wedges
- 8 units corn tortillas
Directions
Step 1
Begin by preparing the dried chilies. Remove the stems and seeds from the guajillo and ancho chiles.
Step 2
In a small saucepan, place the chiles and cover them with water. Bring to a boil, then reduce the heat and let them simmer for about 10 minutes until they are softened.
Step 3
Remove the softened chiles from the water and place them in a blender.
Step 4
Add garlic cloves, fresh pineapple chunks, orange juice, apple cider vinegar, achote paste, cumin, oregano, salt, and black pepper to the blender with the chilies.
Step 5
Blend the mixture until it forms a smooth marinade. You may need to add a bit of the chile soaking water if the mixture is too thick to blend.
Step 6
Place chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over them, ensuring the chicken is well coated.
Step 7
Seal the bag or cover the dish, and marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.
Step 8
Preheat a grill or skillet over medium-high heat and add the olive oil.
Step 9
Remove the chicken from the marinade, letting excess drip off, and cook on the grill or in the skillet for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.
Step 10
Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing it into thin strips.
Step 11
Warm the corn tortillas on a dry skillet or directly on the grill for about 30 seconds on each side until soft and pliable.
Step 12
Assemble your Dairy-Free Chicken Al Pastor by laying slices of chicken on each tortilla.
Step 13
Top with chopped onion, cilantro, and a squeeze of lime juice.
Step 14
Serve immediately and enjoy your dairy-free meal.
Nutrition Facts
| Serving size | (2197.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3563.9 |
| Total Fat 147.9g | 0% |
| Saturated Fat 34.3g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1134.0mg | 0% |
| Sodium 6272.3mg | 0% |
| Total Carbohydrate 290.5g | 0% |
| Dietary Fiber 53.9g | 0% |
| Total Sugars 52.3g | |
| Protein 274.4g | 0% |
| Vitamin D 63.5IU | 0% |
| Calcium 578.2mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 5210.9mg | 0% |
Source of Calories