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Chicken Al Pastor Tacos

Chicken Al Pastor Tacos

Brian Lagerstrom Watch it .gravy
entree mexican chicken
75-100g white onion
100 g poblano
350-400g tomatillos
15-20g garlic
25 g salt
75 g water
100 g orange juice
25 g white vinegar
20 g sugar
30 g achiote annatto paste
2 g dried oregano
5 g garlic powder
5 g cumin
10 g chile powder
50 g pineapple
1 kg boneless skinless chicken thighs
4 planks fresh pineapple
oil
corn tortillas
chopped cilantro
queso fresco

Tomatillo Salsa

  1. 1. Add 75-100g white onion, small diced, 100g poblano, small diced, 350-400g tomatillos, medium chopped, 15-20g garlic, minced, 5g salt, and 50g water to a saucepan over med-high and bring to a simmer.
  2. 2. Once simmering, lower heat to medium low, cover.
  3. 3. Cook for about 10 min.
  4. 4. Stir and cook for another 8-10 min over medium, uncovered, to allow to thicken.
  5. 5. Transfer to cold bowl and cool in fridge or freezer.
  6. 6. Puree all ingredients until smooth.

Al Pastor Marinade

  1. 7. Combine and blend 100g orange juice, 25g water, 25g white vinegar, 20g sugar, 20g salt, 30g achiote annatto paste (or sub in lime juice, chile powder, & paprika), 2g dried oregano, 5g garlic powder, 5g cumin, 10g chile powder, and 50g pineapple, diced, until smooth.

Meat

  1. 8. Add ½ of marinade or 100g to 1kg boneless skinless chicken thighs and mix to coat.
  2. 9. Lay thighs onto a foil lined baking tray close together in the center of the tray.
  3. 10. Place 4planks fresh pineapple, cut in similar size/thickness to chicken, along side chicken (see @4:32).
  4. 11. Preheat broiler on high.
  5. 12. Place chicken/pineapple on rack closest to broiler.
  6. 13. Let cook for 5 min - keeping a close eye to be sure it doesn't burn.
  7. 14. Rotate tray if needed, cook for another 5 min.
  8. 15. Chicken should be nicely charred on top at this point.
  9. 16. Flip chicken and return to broiler for another 5-8 min to char 2nd side.
  10. 17. Chop chicken and pineapple into ½"/1.5cm pieces.
  11. 18. Add long squeeze of oil to a nonstick pan over high/med-high.
  12. 19. Add in chicken/pineapple.
  13. 20. Fry on first side for about a minute.
  14. 21. Add 40-50g reserved marinade to pan.
  15. 22. Toss to combine and saute until sauce is reduced.

Finishing/Garnish

  1. 23. Place chicken on double layer of corn tortillas, heated.
  2. 24. Add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco (or feta).