Pollo al Pastor

Name: Pollo al Pastor
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 1/2 tablespoons achiote paste 3 garlic cloves, finely grated 2 canned chipotle peppers in adobo sauce, finely chopped, plus 2 tablespoons adobo sauce 2 tablespoons apple cider vinegar 3¾ teaspoons Morton kosher salt , divided 1 tablespoon agave syrup plus 2 tablespoons olive oil, 4 chicken quarter legs 1/2 pineapple, thinly sliced; 1/2 large white onion sliced; Tortillas of your choosing; Top with cilantro chopped; Avocado sliced

5 steps

Prep:15minCook:1h 15min

Such a delicious spicy dish that my husband and I enjoyed! We got about 7-8 tacos out of it, pair it with a Sopa de Fideo.

Updated at: Thu, 31 Aug 2023 16:14:35 GMT

Nutrition balance score

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Ingredients

2 servings

1 ½ tablespoonsachiote paste

3garlic cloves

2 tablespoonsapple cider vinegar

kosher salt

1 tablespoonagave syrup

2 tablespoonsolive oil

0.5pineapple

thinly sliced

0.5white onion

large, sliced

Serve with

Instructions

Step 1

Break up the recado rojo. Add the garlic, chiles, adobo sauce, vinegar, and 2 teaspoons of the salt and mix, using the whisk to smooth the paste. Whisk the agave syrup and ¼ cup of the olive oil into the achiote mixture until smooth.

Step 2

Pat the chicken dry with paper towels. Gently pull the skin from the chicken breast but do not remove it from the quarter leg. Put paste in between the breast and the skin, then cover with the skin. Completely coat the quarter leg with the paste.

Step 3

Mix together onions, pineapple, olive oil and salt. Then place it around the chicken.

Step 4

Preheat to 350°F. Roast the chicken, tossing the onion and pineapple with the juices in the pan halfway through, until the pineapple is lightly browned. Fully cook chicken then let rest for 30 min.

Step 5