Chicken thighs, marinated with traditional Pueblan spices, slow roasted between pineapple wedges - the perfect taco meat, salad topping, nacho protein, quesadilla filler, popcorn replacement, wedding gift....

Ingredients

1 tablespoon garlic powder

1 teaspoon dried oregano

1 tablespoon ground cumin

1 teaspoon tequila salt (or substitute table salt)

1 teaspoon ground coriander

1 teaspoon onion powder

1 tablespoon chipotle chile powder

1 tablespoon ancho chile powder

1 tablespoon guajillo chile powder

2 tablespoons ground annatto

2 tablespoons apple cider vinegar

2 tablespoons water

3 boneless, skinless chicken thighs

2 pineapple steaks, 1 inch thick

2 tablespoons chopped cilantro

3 tablespoons finely diced white onion

2 tablespoons finely diced tomato

1 teaspoon lime juice

1/4 teaspoon salt

8 white corn tortillas, blistered

Pickled red onions, for garnish

Crema, for garnish

Instructions

To prepare the marinade, combine all spices with vinegar and water. Add chicken and coat thoroughly. Refrigerate overnight.
Preheat oven to 275F. Make a makeshift trompo by threading the chicken with 2-3 wooden skewers, secured on either end by the rounds of pineapple. Place the "trompo" upright on a parchment lined bakinf sheet and roast 2 hours at 275F.
Check the internal temperature of the chicken. If it has reached 165F, turn off the oven and allow the chicken to rest for 10 minutes; otherwise, increase oven to 350F and roast for an additional 10-30 minutes until 165F internal temperature us reached (then rest chicken for 10 minutes). Set pineapple aside to cool.
Chop chicken into bite-sized pieces; set aside.
Dice pineapple and combine with cilantro, onion, tomatoes, lime juice, and salt.
Serve two tacos per person (double tortillas) and garnish with pineapple salsa, pickled red onions, and crema.