Chicken Al Pastor

Ingredients

• 4 drieds guajillo chiles , stemmed and seeded
• 2 tablespoons achiote paste
• 6 large cloves garlic , peeled
• 1 can chipotle peppers in adobo sauce , 7 ounce
• 1.33 cups finely chopped onion , divided
• 0.67 cups orange juice
• 3 tablespoons apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon light brown sugar
• 1 teaspoon kosher salt
• 3 pounds skinless , boneless chicken thighs, cut in half
• 8 jumbos wooden skewers , 12-inch
• 1 large fresh pineapple - peeled , cored, and sliced
• 20 corns tortillas , 6 inch
• 0.25 cups roughly chopped fresh cilantro

Instructions

1. 1

   Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.

2. 2

   Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.

3. 3

   Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.

4. 4

   Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.

5. 5

   Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.

6. 6

   Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.

7. 7

   Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.

8. 8

   Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.

9. 9

   Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.

10. 10

    Remove chicken and pineapple from skewers, place on cutting board, roughly chop.

11. 11

    Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro.