Use code BRIANL and get 20% off your Kettle and Fire order at https://www.kettleandfire.com/brian Your #1 taco boy is back.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.
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75-100g (½ of 1) White Onion, small diced
100g (1 whole) Poblano, small diced
350-400g (5-6 whole) Tomatillos, medium chopped
15-20g (5 cloves) garlic, minced
5g or ¾-1tsp salt
50g or 3Tbsp water
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.
AL PASTOR MARINADE
50g or 1/4c pineapple, diced
100g (2 fruits worth) orange juice
25g or 1 3/4Tbsp water
25g or 1 3/4Tbsp white vinegar
20g or 1 2/3Tbsp sugar
20g or 1 heaping Tbsp salt
30g or 2-3Tbsp achiote annatto paste (or sub in lime juice, chile powder, & paprika)
2g or 2tsp dried oregano
5g or 3.5tsp garlic powder
5g or 3tsp cumin
10g or 4tsp chile powder
Puree all ingredients until smooth.
2lbs/1kg boneless skinless chicken thighs
4 “planks” of fresh pineapple, cut in similar size/thickness to chicken
Add ½ of marinade or 100g to chicken and mix to coat. Lay thighs onto a foil lined baking tray close together in the center of the tray. Place 2 planks of pineapple along side chicken (see @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.
Corn tortillas, heated
White onion, small diced
Queso fresco (or feta)
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/pineapple. 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.
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0:25 Starting the salsa
1:59 Al Pastor marinade
3:30 The meat
4:56 Checking back on the salsa
5:12 Sippin on Kettle and Fire bone broth
6:15 Checking and flipping the chicken
6:55 Finishing the salsa
7:28 Finishing the chicken
9:23 Plate up
10:16 Let’s eat this thing
#weeknighting #chickentacos #streettacos
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