How to Cook Chipotle's Chicken Al Pastor at Home - Secrets from a Former Employee!

Ingredients

• 2 tsp Kosher Salt (for adobo marinade)
• 1 tsp Black Pepper (freshly ground, for adobo marinade)
• 2 tsp Cumin (1 tsp for adobo, 1 tsp for El Pastor sauce)
• 1 Tbsp Chili Powder (for adobo marinade)
• 4 pcs Garlic Cloves (minced, for adobo marinade)
• 1 tsp Dried Oregano (for adobo marinade)
• 2 Tbsp Olive Oil (extra virgin preferred)
• 4 pcs Chipotle Peppers in Adobo Sauce (plus all the sauce from a 7‑oz can)
• 0.75 cup Water (for adobo blend)
• 8 pcs Chicken Thighs (boneless, skinless, about 2 lb total)
• 1 pcs Ancho Chili (deseeded and deveined)
• 6 pcs Morita Peppers (deseeded and deveined)
• 2 pcs Guajillo Chilies (deseeded and deveined)
• 2 tsp Sugar (balances acidity in sauce)
• 1 tsp Garlic Powder (for El Pastor sauce)
• 1 Tbsp Achiote Powder (gives the characteristic red color)
• 1 tsp Salt (for El Pastor sauce)
• 2 Tbsp Apple Cider Vinegar (for El Pastor sauce)
• 1.33 cup Canned Pineapple Juice (about 1 ⅓ cup, sweet base for sauce)
• 2 tsp Lime Juice (fresh, for macerating sauce)
• 1 Tbsp Cilantro (freshly chopped, for macerating sauce)
• 4 tsp El Pastor Sauce (prepared sauce, portion used for maceration)
• 8 oz Cooked Chicken (sliced and cubed after cooking)

Instructions

1. Make the Adobo Marinade

   Combine kosher salt, black pepper, cumin, chili powder, minced garlic, dried oregano, olive oil, chipotle peppers with their sauce, and 3/4 cup water in a blender. Blend on high until smooth.

   Time: PT10M

2. Marinate the Chicken

   Place the 8 chicken thighs in a large bowl, pour the adobo marinade over them, and toss until every crevice is coated. Cover and refrigerate for at least 8 hours or overnight.

   Time: PT8H

3. Prep the El Pastor Peppers

   Remove stems, seeds, and veins from the ancho, morita, and guajillo chilies. Add all peppers to a pot of water, bring to a boil, then reduce to a simmer for 20 minutes.

   Time: PT20M

   Temperature: Boiling then simmer

4. Blend the El Pastor Sauce

   Drain the softened peppers and transfer to a small blender. Add cumin, sugar, garlic powder, achiote powder, salt, oregano, apple cider vinegar, water, pineapple juice, and one chipotle pepper with its adobo sauce. Blend until completely smooth.

   Time: PT10M

5. Cook the Marinated Chicken

   Heat the cast‑iron skillet over medium‑high heat. Add a thin layer of oil if needed, then place the marinated chicken thighs in the pan. Cook until a deep, caramelized crust forms, about 5‑6 minutes per side, until internal temperature reaches 165°F (74°C).

   Time: PT12M

   Temperature: Medium‑high heat

6. Cube the Cooked Chicken

   Remove the chicken from the skillet, let rest 2 minutes, then slice lengthwise, flip, and cut into 3‑4 inch cubes.

   Time: PT5M

7. Macerate the Sauce

   In a bowl, combine 2 tsp lime juice, 1 Tbsp chopped cilantro, and 4 tsp of the prepared El Pastor sauce. Stir thoroughly.

   Time: PT5M

8. Combine Chicken and Sauce

   Add the 8 oz cubed chicken to the macerated sauce, toss to coat evenly.

   Time: PT2M

9. Plate and Serve

   Transfer the chicken and sauce to a serving dish. Garnish with extra cilantro if desired. Enjoy as a filling for burritos, bowls, or tacos.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g