Chicken "Al Pastor" Tacos

• 분량: 2

재료

TOMATILLO SALSA

▪100g White Onion, small diced

▪100g Poblano, small diced

▪400g Tomatillos, medium chopped

▪20g garlic, minced

▪5g salt

▪50g water

AL PASTOR MARINADE

▪50g pineapple, diced

▪100ml 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

MEAT

▪2lbs boneless skinless chicken thighs

FINISHING/GARNISH

▪Corn tortillas, heated

▪Oil

▪Chopped cilantro

▪White onion, small diced

▪Queso fresco (or feta)

방향

For 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.

For marinade: all ingredients until smooth.

Add ½ of to chicken and mix to coat. Lay thighs onto a foil lined baking tray close together in the center of the tray.

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.

Chop chicken and pineapple into ½”/1.5cm pieces.

Add long squeeze of oil to a nonstick pan over high/med-high, add in chicken. Fry on first side for about a minute. Add 40-50g reserved marinade to pan. Toss to combine and satee until sauce is reduced.

Place chicken on double layer of corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.