Tacos al Pastor

Toast the dried guajillo and ancho chiles in a dry skillet for one minute per side until fragrant and pliable. Soak in hot water for fifteen minutes until very soft. Blend the softened chiles with pineapple juice, garlic, cumin, oregano, paprika, vinegar, and salt into a smooth paste.

Slice the chicken thighs into thin strips about half a centimetre thick. Toss the chicken with the chile paste, ensuring every piece is thoroughly coated. Cover and marinate in the refrigerator for at least two hours, or overnight for the most intense flavour.

Heat one tablespoon of oil in a large skillet over high heat until smoking. Cook the marinated chicken in batches without crowding, searing for three minutes per side until deeply charred on the edges and cooked through. The charred bits are essential for authentic flavour.

In the same skillet, cook the pineapple cubes over high heat for two to three minutes, tossing occasionally, until they caramelize and develop dark grill marks on the surfaces. The sweet, smoky pineapple provides the classic al pastor flavour contrast.

Chop the cooked chicken into small pieces on a cutting board, mixing the charred exterior pieces with the juicier interior meat. Combine with the caramelized pineapple and toss together so the sweet and smoky flavours are distributed evenly.

Warm the corn tortillas by charring them briefly on a gas flame or in a hot dry skillet for fifteen seconds per side. Double them up, two per taco, for structural integrity. Stack in a towel to keep warm and pliable while assembling.

Fill each pair of tortillas with the chicken and pineapple mixture. Top with diced white onion, fresh cilantro, and a squeeze of lime juice. Serve with salsa verde on the side. These tacos capture the spirit of Mexico City's famous al pastor street stands.