Go Back
–+ servings
Pin Print

Chicken Al Pastor Tacos

By 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.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings
Save this recipe!
Get this recipe sent to your inbox plus occasional news & updates from Brian.

Ingredients 

AL PASTOR MARINADE:

  • 50 g pineapple, diced
  • 100 g orange juice, 2 fruits worth
  • 25 g water
  • 25 g white vinegar
  • 20 g sugar
  • 20 g kosher salt
  • 30 g achiote annatto paste, or sub in lime juice, chile powder, & paprika
  • 2 g dried oregano
  • 5 g garlic powder
  • 5 g cumin, ground
  • 10 g chile powder

MEAT:

  • 1 kg boneless skinless chicken thighs
  • 4 "planks" of fresh pineapple, cut in similar size/thickness to chicken

TOMATILLO SALSA:

  • 75-100 g white onion, small diced
  • 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 kosher salt
  • 50 g water

FINISHING/GARNISH:

  • corn tortillas, heated
  • oil
  • chopped cilantro
  • white onion, small diced
  • queso fresco, or feta
Metric - US Customary

Instructions 

AL PASTOR MARINADE:

  • Puree all ingredients until smooth.

MEAT:

  • Add ½ 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 each side of the chicken.
  • Preheat broiler on high. Place chicken/pineapple on rack closest to broiler and let cook for 5minutes. make sure to keep a close eye to be sure it doesn't burn.
  • Rotate tray if needed, cook for another 5 minutes. Chicken should be nicely charred on top at this point.
  • Flip chicken and return to broiler for another 5-8 minutes 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 8-10 minutes 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

Equipment:
 
iconLike this? Leave a comment below!