CINCO de MAYO Feast

With Cinco de Mayo and Summer around the corner, and Grilling Season upon us, we decided to make a Cinco de Mayo Feast!
We make Chicken Al Pastor Tacos, and Mexican Street Corn Two Ways (Elote & Esquites)
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Ingredients:
Boneless, Skinless Chicken Thighs
Crumbled Cotija Cheese
Chopped Cilantro
Tortillas
Corn on the Cob
Frozen Corn
Chili Powder
Cayenne Pepper
Shredded Cheese of your choice

For the Marinade:
4 Dried Guajillo Peppers
1 Dried Ancho Pepper
3 Dried Chiles de Arbol
½ brick of Achiote Paste
1 Tbs Mexican Oregano
1 Tbs Cumin
1Tbs Brown Sugar
1 tsp salt
3 Tbs Apple Cider Vinegar
3 Tbs Olive Oil
½ cup Pineapple Juice
½ cup Orange Juice
2 – 3 Chipotle Peppers in Adobo Sauce

For Corn Sauce:
1/3 cup of Mayo
Zest of 1 Lime
Juice of 1 Lime

Directions:
Put dried peppers in a blender and cover with boiling water for 15 minutes, until peppers are rehydrated.
Drain water and add the rest of your marinade ingredients to the blender and blend until smooth
In a container or zip lock back cover your chicken thighs with the marinade and put in the fridge to marinate for at least 20 minutes, a few hours would be better, overnight would be best.
Combine all of your corn sauce ingredients in a bowl and mix until smooth
Take your corn on the cobs and grill them on high heat, until they are cooked and a little charred to your liking, then remove them from the grill
Brush your corn on the cobs with your corn sauce, keeping the rest for the Esquite
Roll corn cobs in the Cotija Cheese until nicely covered, then sprinkle with chili powder and chopped cilantro
Your Elote is done!
Melt ½ stick of butter in a hot pan
Add your corn and cook until it starts to warm through, then add a few diced jalapenos (optional)
Add some garlic to the center of your corn (make a little clearing for it) let cook until fragrant (about 45 seconds) then stir in
Cook corn until it is hot and has a little color, then transfer to a bowl
Mix in the remaining corn sauce, remaining Cotija Cheese, chopped cilantro, chili powder, and cayenne pepper to taste, reserving some cheese and cilantro for garnish
Your Esquites is done!
Grill your chicken on a hot grill, brushing occasionally with some of the reserved marinade
Once your chicken is grilled, chop it up into bite sized pieces
Warm up your tortillas, place some chicken in each one, top with cheese, then throw them under the broiler for about 5 minutes, until the cheese is melted.
Top with your taco toppings of choice and you’re ready to serve
Enjoy!!!