The Chef: Todd Erickson

The Restaurant: HuaHua's Taqueria

The Dish: Chicken al Pastor Tacos


  • 8 skinless, boneless chicken thighs

For HuaHua spice:

  • 1/2 cup chili powder
  • 2 tbs. ground cumin
  • 2 tbs. ground coriander
  • 2 tbs. garlic powder
  • 1/2 cup dried oregano
  • 3 tbs. paprika
  • 3 each chipotles in adobo paste
  • 1 tbs. kosher salt
  • 1/2 cup olive oil
  • 1 cup pineapple juice
  • 1 each beer (Corona or your favorite Mexican beer)

For topping:

  • 16 each fresh pineapple slices
  • 6 each radish, thin sliced
  • 1 cup chopped cilantro
  • 1 1//2 cup white onion, small, diced

For sour cream sauce:

  • 1 1/2 cups sour cream
  • 1/4 cup lime juice
  • 1/4 cup water
  • 2 tsp kosher salt
  • 16 white corn masa tortillas 6 inches

Method of Preparation:

  • Start by mixing the first eleven HuaHua spice ingredients in a blender. Blend for about 30 seconds then pour the sauce over 8 boneless, skinless chicken thighs- toss to coat and marinate for at least two hours- but you can also do this a day in advance.
  • Grill the chicken for about 15 minutes, then to make sure it's cooked evenly, finish in the oven for an extra 5 minutes at 350 degrees. Also toss your pineapple slices on the grill for about a minute then set aside.
  • For sour cream topper- whisk sour cream with lime, water and salt. Put in a squeeze bottle for easy serving.
  • Next, warm the tortillas on the grill- for about 15 seconds on each side. When the chicken is done, but into strips and build your taco.

To Plate:

  • Place tortilla on plate, then put chicken in first, add the pineapple, onion, radish and cilantro. Top with extra al Pastor sauce and a drizzle of sour cream mixed with fresh lime juice.

Serving suggestion: Negra Modelo beer

Serves: 8

HuaHua's Taqueria

1211 Lincoln Road

Miami Beach, Florida 33139

305.534.TACO (8226)

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