Chicken Al Pastor

From the movie The Menu (2022)

ingredients

marinade

• 2 Ancho Chilies (about 25g)

• 2 Pasilla Chilies (about 15g)

• 160g Chicken Stock

• 2g Mexican Oregano

• 3g Cumin

• 18g Achiote Paste

• 1 Can of Chipotle in Adobe

• 50g Apple Cider Vinegar

• 10g Sugar

• 3 Cloves Garlic

• 2 Tbsp Oil

• Kosher Salt

chicken

• 2lbs Bone In, Skin on Chicken Thighs

tortillas

• 110g Masa Harina

• 237g Warm Water

• 5g Kosher Salt

process

marinade

1. In a dry pan on medium heat, add de-stemmed and de-seeded chilies. Toast until browned and fragrant.

2. Add chicken stock. Cover and remove from heat to allow chilies to steam.

3. In a separate pan, add oil over medium high heat until shimmering

4. Add oregano, cumin, and achiote paste. Fry for about 30 seconds.

5. Add chipotles in adobe and fry for an additional 30 seconds.

6. Add apple cider vinegar, sugar, and salt to taste.

7. Add mixture to a blender along with reserved chilies and blender until a smooth paste has formed.

8. Allow marinade to cool completely before using

chicken

1. Remove excess skin from chicken thighs

2. Rub all surfaces of chicken thighs with marinade and place in a bowl. Press plastic wrap on top of chicken in bowl. Allow to chill for at least 2 hours and up to 36 hours.

3. Smoke skin side up until thighs reach an internal temperature of 150F

4. Grill thighs skin side down to char skin

tortillas

1. Combine masa harina, warm water, and salt and knead until combined

2. Wrap with plastic wrap and allow to hydrate for 20 minutes

3. Split into 10 equal balls. Cover balls with a damp towel to prevent from drying out

4. Preheat a dry comal (or cast iron skillet) over high heat for 10 minutes

5. Press a ball into a tortilla roughly 4 inches long and place directly on the dry comal (or skillet)

6. Allow to cook for 30 seconds, flip, cook for another 30 seconds, flip, and then cook until puffy and browned

7. Place in a tortilla warmer or damp towel while you cook the rest of the tortillas