Al Pastor Shawarma

Ingredients

• 3 lbs chicken thighs
• 2 ancho peppers
• 2 guajillo peppers
• 2 arbol peppers
• 1/2 white onion
• 5 cloves garlic
• 1/2 cup pineapples, with juice
• 1/4 cup orange juice
• 1 lime, juiced
• 1 tbsp paprika
• 1 tsp cinnamon
• 1 tsp cumin
• 2 tsp oregano
• 2 tbsp sazon
• Salt to taste
• 4 large pitas, brushed with leftover marinade
• Toom sauce
• Wild cucumber pickles

Instructions

1. De-seed the ancho, guajillo, and arbol peppers.
2. Rehydrate the peppers with boiling water.
3. In a blender, combine onion, pineapple chunks with juice, orange juice, lime juice, and rehydrated chilies.
4. Add paprika, cinnamon, cumin, oregano, and sazon to the blender.
5. Blend until smooth to create the marinade.
6. Submerge the chicken thighs in the marinade and salt the meat.
7. Marinate for a minimum of 24 hours.
8. Preheat the oven to 425°F.
9. Oil a hot pan and gently lay the marinated chicken in.
10. Cook the chicken in the oven until done.
11. Prepare pitas by spreading toom sauce and adding pickles.
12. Add the cooked chicken to the pitas, tuck and roll tightly.
13. Brush with leftover marinade and serve.