Dairy-Free Al Pastor Chicken
Transform your taco night with this irresistible Dairy-Free Al Pastor Chicken recipe, a vibrant and wholesome twist on the classic Mexican favorite. Perfectly marinated boneless chicken thighs are infused with the smoky heat of guajillo and ancho chiles, balanced by the tangy sweetness of pineapple and citrus juices, all rounded out with a hint of chipotle spice. Grilled to tender, charred perfection and paired with caramelized pineapple slices, this dish bursts with bold, authentic flavors. Served on warm corn tortillas and topped with fresh cilantro and a squeeze of lime, these tacos are a dairy-free delight that’s easy to make and sure to impress. With just 30 minutes of prep and a simple marinade, this crowd-pleasing recipe is a must-try for any taco enthusiast.
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Recipe Information
Ingredients
- 2 pounds Boneless, skinless chicken thighs
- 4 whole Guajillo chiles
- 2 whole Ancho chiles
- 1 cup Pineapple juice
- 0.25 cup Apple cider vinegar
- 0.5 cup Orange juice
- 1 medium White onion
- 4 cloves Garlic cloves
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 tablespoon Chipotle pepper in adobo sauce
- 2 teaspoons Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Fresh pineapple slices
- 0.5 cup Cilantro, chopped
- 12 tortillas Corn tortillas
- 2 whole Limes, for serving
Instructions
1. Remove the stems and seeds from the guajillo and ancho chiles. Heat a small pan over medium heat and toast the chiles for 1-2 minutes on each side until they slightly puff up. Remove them from the heat and transfer to a heatproof bowl.
2. Cover the toasted chiles with boiling water and let them soak for 15 minutes to soften. Drain the chiles after soaking.
3. In a blender, combine the softened chiles, pineapple juice, apple cider vinegar, orange juice, onion, garlic, cumin, oregano, chipotle pepper, salt, and black pepper. Blend until smooth to form the marinade.
4. Place the chicken thighs in a large bowl or food-safe bag and pour the marinade over the chicken. Ensure all the pieces are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
5. Preheat a grill or grill pan over medium-high heat. Brush with olive oil to prevent sticking.
6. Remove the chicken from the marinade, letting any excess drip off. Grill the chicken for 6-8 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred.
7. While the chicken is grilling, grill the pineapple slices for about 2-3 minutes on each side until they have grill marks.
8. Once grilled, let the chicken rest for a few minutes before slicing it into strips.
9. Warm the corn tortillas on the grill or a skillet on medium heat for about 1 minute on each side.
10. Assemble the tacos by placing sliced chicken and grilled pineapple in each tortilla. Garnish with chopped cilantro and serve with lime wedges.
Nutrition Facts
Calories |
4049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.8 g | 195% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5831 mg | 254% | |
| Total Carbohydrate | 398.3 g | 145% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 83.0 g | ||
| Protein | 284.3 g | 569% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 716 mg | 55% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 5342 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
