By Samantha
Chicken Al Pastor Tacos — Brian Lagerstrom
This super fast and easy taco recipe borrows the flavors of al pastor, but uses a shortcut cooking technique to give us the charred, spit-cooked flavor in a fraction of the time and effort of cooking on a trompo.
Updated at: Mon, 17 Jun 2024 20:50:10 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
0 servings
50gpineapple
diced
100gorange juice
25gwater
25gwhite vinegar
20gsugar
20gsalt
30gachiote annatto paste
or sub in lime juice, chile powder, & paprika
2gdried oregano
5ggarlic powder
5gcumin
10gchile powder
2 lbsboneless skinless chicken thighs
4fresh pineapple
“planks”, cut in similar size/thickness to chicken
75gWhite Onion
small diced
100gPoblano
small diced
350gTomatillos
medium chopped
15ggarlic
minced
5gsalt
50gwater
Corn tortillas
heated
Oil
cilantro
Chopped
White onion
small diced
Queso fresco
or feta
Instructions
Step 1
Puree all until smooth.
Step 2
Add ½ of marinade or 100g to chicken and mix to coat.
Step 3
Lay thighs onto a foil lined baking sheet close together in the center of the tray. Place 2 planks of pineapple along side chicken (see video @432 )
Step 4
Preheat broiler on high. Place chicken/pineapple on rack closest to broiler and let cook for 5min - keeping a close eye to be sure it doesn’t burn.
Step 5
Rotate tray if needed, cook for another 5min. Chicken should be nicely charred on top at this point.
Step 6
Flip chicken and return to broiler for another 5-8 min to char 2nd side.
Step 7
Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer.
Step 8
Once simmering, lower heat to medium low, cover and cook for about 10min.
Step 9
Stir and cook for another 8-10min over medium, uncovered, to allow to thicken.
Step 10
Transfer to cold bowl and cool in fridge or freezer.
Step 11
Chop chicken and pineapple into ½”/1.5cm pieces.
Step 12
Add long squeeze of oil to a nonstick pan over high/med-high, add in chicken/pineapple. Fry on first side for about a minute.
Step 13
Add 40-50g reserved marinade to pan. Toss to combine and saute until sauce is reduced.
Step 14
Place chicken on double layer corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.
Notes
1 liked
0 disliked
Delicious
Makes leftovers
Special occasion
Spicy
Sweet
