Sandwiches, burgers, and wraps
Inspired by Mexico’s Lebanese culinary heritage, tacos al pastor traditionally feature spiced meat cooked on a vertical spit and served with pineapple. This home-style version uses chicken and is prepared in the oven.
Blend the softened chili, garlic, vinegar, cumin, and ground coriander into a smooth marinade.
Coat the chicken slices with the marinade. Cover and refrigerate for at least 1 hour.
Cook the chicken in oil over medium-high heat for 10–12 minutes, until browned on all sides. Add the pineapple cubes and sauté for 3 more minutes.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds.
Top the tortillas with the chicken and pineapple mixture, cilantro, and onion. Serve hot.
Store the raw marinated chicken in the refrigerator for 1 day or in the freezer for 2 months. Store cooked chicken in the refrigerator for 2 days.
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