Dairy-Free Chicken Al Pastor
Transform your taco night with this vibrant, flavor-packed Dairy-Free Chicken Al Pastor recipe! Featuring tender, marinated chicken thighs infused with a smoky blend of guajillo and ancho chiles, fresh pineapple, orange juice, and achiote paste, this dish delivers bold, authentic flavors in every bite. The easy, dairy-free marinade creates a perfectly caramelized char when grilled, while warm corn tortillas provide the ideal canvas for layering the sliced chicken. Garnish with crisp onions, fresh cilantro, and a zesty squeeze of lime to complete this street-food-inspired delight. Perfect for weeknight dinners or entertaining, this al pastor recipe is gluten-free and brimming with crave-worthy Mexican flavors that will take your taste buds on a culinary adventure!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
Begin by preparing the dried chilies. Remove the stems and seeds from the guajillo and ancho chiles.
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.
Remove the softened chiles from the water and place them in a blender.
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.
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.
Place chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over them, ensuring the chicken is well coated.
Seal the bag or cover the dish, and marinate the chicken in the refrigerator for at least 2 hours, or overnight for best results.
Preheat a grill or skillet over medium-high heat and add the olive oil.
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.
Once cooked, remove the chicken from heat and let it rest for 5 minutes before slicing it into thin strips.
Warm the corn tortillas on a dry skillet or directly on the grill for about 30 seconds on each side until soft and pliable.
Assemble your Dairy-Free Chicken Al Pastor by laying slices of chicken on each tortilla.
Top with chopped onion, cilantro, and a squeeze of lime juice.
Serve immediately and enjoy your dairy-free meal.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.9 g | 190% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6272 mg | 273% | |
| Total Carbohydrate | 290.5 g | 106% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 52.3 g | ||
| Protein | 274.4 g | 549% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 578 mg | 44% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 5211 mg | 111% | |
*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.
