Chicken Al Pastor Shawarma

Place the de-seeded ancho, guajillo, and arbol chiles in a heatproof bowl.

Pour boiling water over the chiles to fully submerge them. Let them sit to rehydrate for about 15-20 minutes.

In a blender or food processor, combine the chopped onion, garlic cloves, pineapple chunks with their juice, orange juice, and lime juice.

Add the rehydrated chiles to the blender, along with the paprika, cumin, oregano, cinnamon, and achiote powder.

Blend on high speed until a smooth marinade forms.

Pour the marinade over the chicken thighs in a large bowl. Season generously with salt and mix thoroughly to ensure all chicken is coated.

Cover the bowl and refrigerate to marinate for a minimum of 24 hours for best flavor.

Preheat your oven to 425°F (220°C). Heat vegetable oil in a large, oven-safe skillet over high heat.

Carefully place the marinated chicken thighs in the hot skillet. Sear for 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast for 10-15 minutes, or until the chicken is cooked through and slightly charred.

Remove the chicken from the oven, let it rest for a few minutes, then slice it into thin strips.

To assemble the shawarma, lay a large pita bread flat and spread a layer of garlic sauce (toum) on it.

Arrange sliced pickles down the center, followed by a generous portion of the sliced al pastor chicken.

Tightly roll up the pita to form a wrap.

Place the wrap seam-side down on a hot griddle or pan to toast for a minute or two until golden and sealed.

For extra flavor, brush the outside of the toasted wrap with some of the leftover marinade from the cooking pan.

Serve immediately, with an optional drizzle of pomegranate molasses on top.