Chicken Al Pastor Tacos
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.
Ingredients
AL PASTOR MARINADE:
- 50 g pineapple, diced, 1/4c
- 100 g orange juice, 2 fruits worth
- 25 g water, 1 3/4Tbsp
- 25 g white vinegar, 1 3/4Tbsp
- 20 g sugar, 1 2/3Tbsp
- 20 g salt, 1 heaping Tbsp
- 30 g achiote annatto paste, or sub in lime juice, chile powder, & paprika, 2-3Tbsp
- 2 g dried oregano, 2tsp
- 5 g garlic powder, 3.5tsp
- 5 g cumin, 3tsp
- 10 g chile powder, 4tsp
MEAT:
- 2 lbs boneless skinless chicken thighs, 1kg
- 4 “planks” of fresh pineapple, cut in similar size/thickness to chicken
TOMATILLO SALSA:
- 75-100 g White Onion, small diced, 1/2 of 1
- 100 g Poblano, small diced, 1 whole
- 350-400 g Tomatillos, medium chopped, 5-6 whole
- 15-20 g garlic, minced, 5 cloves
- 5 g salt, 3/4-1tsp
- 50 g water, 3Tbsp
FINISHING/GARNISH:
- Corn tortillas, heated
- Oil
- Chopped cilantro
- White onion, small diced
- Queso fresco, or feta
Instructions
AL PASTOR MARINADE:
- Puree all ingredients until smooth.
MEAT:
- Add 1/2 of marinade or 100g to chicken and mix to coat.
- 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 @4:32 )
- 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.
- Rotate tray if needed, cook for another 5min. Chicken should be nicely charred on top at this point.
- Flip chicken and return to broiler for another 5-8 min to char 2nd side.
TOMATILLO SALSA:
- Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer.
- Once simmering, lower heat to medium low, cover and cook for about 10min.
- Stir and cook for another 8-10min over medium, uncovered, to allow to thicken.
- Transfer to cold bowl and cool in fridge or freezer.
FINISHING/GARNISH:
- Chop chicken and pineapple into 1/2″/1.5cm pieces.
- 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.
- Add 40-50g reserved marinade to pan. Toss to combine and saute until sauce is reduced.
- Place chicken on double layer corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.
Notes
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