3 Photos
Select File

Validate Cancel

Chicken Top to Shepherd

10 mins
30 mins
Super List
Upload a picture
To print
Knowing how to make pastor meat will be very useful to have your own tacos at home and then be able to make them to your liking and with chicken. Preparation for the pastor is a tradition that came to Mexico with the conquest, coming from the cultures of the Middle East; in Mexico it was tropicalized and currently there are variations in the recipe of marinade and meat, however, it is still a quintessential Mexican dish. Enjoy this recipe for chicken top al pastor as a family and with the homemade flavor that only you can give it. This version with Bachoco® chicken you will love!
Learn more about Bachoco


8 portions
  • 3 tablespoons vegetal oil, for the marinade
  • 1/4 onions, for the marinade
  • 3 cloves garlic, for the marinade
  • 2 leaves bay (laurel), for the marinade
  • 6 guajillo chilies, for the marinade
  • 2 chipotle chilies, dry for the marinade
  • 2 chipotle peppers in adobo sauce, for the marinade
  • 1 tablespoon annatto paste, for the marinade
  • 3/4 cups Pineapple juice, for the marinade
  • 1 cup apple vinegar, for the marinade
  • 5 pieces allspice, for the marinade
  • 3 pieces clove, for the marinade
  • 1 teaspoon oregano, for the marinade
  • 1/4 teaspoons cumin, for the marinade
  • 1/4 teaspoons cinnamon, for the marinade
  • 1/8 teaspoons ginger, for the marinade
  • to taste salt
  • 1 pineapple, cut into large cubes
  • 3 trays Bachoco® chicken breast fillet, 1.5 kg
  • 1/2 white onions
  • enough coriander
  • enough onion, To accompany
  • enough lemon, To accompany
  • enough green sauce, To accompany
  • enough tortilla, To accompany


For the marinade, heat the vegetable oil in a frying pan and cook the onion, garlic, bay leaf and dry chipotle peppers for a few minutes; add the guajillo chiles, the adobo chipotle, the achiote paste, the pineapple juice, the apple cider vinegar, the fat peppers, the cloves, the cumin, the cinnamon and the ginger, cover and cook on low temperature for 10 minutes and stir from time to time. Remove and grind in the blender with salt for 5 minutes, until obtaining a smooth texture.
Place the Bachoco® Chicken Milanesa in a refractory, cover perfectly with the marinade and marinade in the refrigerator for 30 minutes (minimum).
Insert pieces of pineapple cut into large cubes on a wooden stick and then place the spiced Bachoco® Chicken Milanesa, so that a top is formed, finish with a pineapple and onion and cover with aluminum. Bake for 75 minutes at 200 ° C; discover a few minutes at the end, to brown externally.
Serve accompanied by onion, coriander, lemon and sauce.


Serve in tacos accompanied by onion, coriander, lemons and sauce.


Let the chicken marinate for at least 30 minutes so that all the flavor is impregnated in the meat. When you bake, remove the aluminum at the end to obtain the crisp golden characteristic of the top.

Did you cook this recipe?

Print recipe for:

Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (5)
María Luisa Ortega
27/06/2020 09:30:41
Se ve delicioso Lo voy a preparar y les digo cómo Me quedo. Gracias
Kevin Hernández
03/06/2020 12:17:02
se ve delicioso
Anna Frias
29/05/2020 08:58:26
Rico y práctico
Maria Williams
22/05/2020 13:31:05
Todas tus recetas me encantan
Nora Robles
10/05/2020 17:54:25
Esta no esta or en 75 minutos Ya llevo Cassie dos horas cociendolo

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.