Name: Al Pastor Chicken Legs
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4 serving(s)
Ingredients: 2 dried guajillo chili peppers, seeded (see note); 2 dried ancho chili peppers, seeded (see note); 2 tbsp (30 ml) vegetable oil; 2 tbsp (30 ml) white wine vinegar; 2 tbsp (30 ml) achiote paste (see note); 1 1/2 tsp salt; 1 tsp dried oregano; 1 tsp ground cumin; 2 garlic cloves, halved; 2 oranges, juiced (about 2/3 cup/150 ml); 4 whole chicken legs with skin, about 2.2 lb (1 kg)

Note from Ricardo

Guajillo and ancho chili peppers are commonly used in this traditional Mexican recipe. They are available in Latin American grocery stores or in shops specializing in spices and dried peppers. They can be replaced in this recipe with 1 tbsp chili powder.

Achiote paste is a Mexican condiment made of ground annatto seeds mixed with spices and vinegar. It is available in Latin American grocery stores. It can be replaced with 2 tbsp (30 ml) tomato paste, 1 tsp smoked paprika and 1 tsp turmeric.

The chicken can be baked in the oven. With the rack in the middle position, preheat the oven to 400°F (200°C). Place the chicken pieces and marinade in a baking dish. Bake for about 1 hour or until the meat easily falls from the bone and the skin is nicely browned.

You can shred the chicken meat to use in tacos. For a more classic al pastor dish, try the marinade with pork.

Al Pastor Chicken Legs

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Note from Ricardo

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