CHICKEN AL PASTOR
Al pastor style boneless skinless chicken thighs roasted on skewered pineapples in the oven.
Provided by Mason Woodruff
Categories Chicken Recipes
Time 6h20m
Number Of Ingredients 13
Steps:
- Mix the achiote paste and dried spices together before stirring in the liquid ingredients. Add the chicken thighs to a large dish, cover in the marinade, and refrigerate for at least 3 hours.
- When ready to cook, cut the bottoms of the pineapples, about 2" from the bottom. Stick a skewer through the center of each pineapple base. Place the pineapple bases on a rimmed sheet pan lined with foil or parchment paper.
- Place the chicken on the skewers, staggering the direction of each piece to create even layers.
- Once all the chicken is on the skewers, cut the tops off both pineapples and place a 2" to 3" piece on top of the chicken. Brush with marinade.
- Bake on the bottom rack in your oven for 2.5-3 hours at 350ºF or until the chicken reaches 165ºF. Brush some of the rendered fat on the chicken and pineapple in the final 30-60 minutes.
- Optional: About an hour into baking, dice the remaining pineapple and place on skewers. Brush with remaining marinade and place across a quarter sheet pan to bake for the remaining time.
- Once cooked, use a knife to carve chicken and pineapple off the skewers for tacos.
Nutrition Facts : Calories 150 calories, Carbohydrate 7 grams carbohydrates, Fat 6 grams fat, Protein 17 grams protein, ServingSize about 3 oz
TACOS AL PASTOR
Do you love enjoying Tacos Al Pastor in your favorite Mexican Restaurant? Imagine serving same fire-pit style juicy charred Chicken Al Pastor tacos at home, made from scratch with lots of pineapples and chilies. Only 15 minutes prep and easy to find ingredients. I'm certain, this easy recipe will make your next taco night extra special! This recipe is also summer approved because I'm sharing instructions (and tips) to grill chicken al pastor outdoor. (Oven roasted version is bonus for weeknights. Check directions for both)Traditional Al Pastor, or Tacos Al Pastor, is prepared Greek Shawarma-style or Dönar Kabob style on an iron rod which revolves around fire-pit to roast the meat as it rotates. Resulting meat is juicy, and has smokey fire-roast flavor. Meat ( chicken or pork) is layered with rings of pineapple. Pineapple grills with meat, juice of grilling pineapple add sweetness to roasting meat. Overall, a lot of deliciousness goes into this humble shepherd-style chicken roast famous by name Al Pastor.One thing to note is there is no Al Pastor without Pineapple. Every time I have had Al Pastor Tacos, pineapple is the star flavor. So, please don't skimp or skip pineapple from this recipe.How to make Tacos Al Pastor At Home:My goal was to share Al Pastor recipe which highlights Al Pastor fire-roast flavor, pineapple flavor but is easily prepared at home.Al Pastor Marinade:First step to delicious Al Pastor Tacos is Al Pastor marinade. The base marinade ingredients are garlic, lemon juice, olive oil, cilantro, and oregano. Two key ingredients which make this marinade special are: Guajillo Chilies and Pineapple. I toast and soak dried chilies in hot water. When chilies are soft, I puree these with pineapple, pineapple juice, garlic, lemon juice, oil, tomato paste, oregano and cilantro. The resulting marinade has bright citrus and pineapple forward flavor with very subtle heat of chilies. It tastes so good, I even use it as enchilada sauce.Cooked vs Fresh Pineapple: One of the key ingredient in Al Pastor marinade is pineapple. I have tried this recipe with both fresh and canned pineapple. My vote goes to canned pineapple packed in pineapple juice. I like it because it gave me consistent flavor of pineapple every time I tried. (I use both juice and pineapple in marinade.)I would only use fresh pineapple if and only pineapple is fully ripe and juicy. When using fresh, I recommend juicing few slices of pineapple or bring a can of pineapple juice to add punch of flavor in the marinade.Note: Even though it is a chilies based marinade, it is not very high in heat.Cooking Al Pastor:To get that charred, fire-roasted Al Pastor flavor at home, grill or oven broiler is the way to go. This is why I love grilling Al Pastor like Greek Kabobs skewed on iron skewers. The open flame caramelize the sweetness of pineapple in marinade bringing close-to-original flavor in homemade easy el Pastor tacos recipe.For juicy caramelized chicken kabobs, I brush chicken with more pineapple juice while grilling. This also mimics the fire-pit flavor of roasted pineapple dripping on chicken.You can also skew additional pieces of pineapple along with chicken for more grille pineapple flavor. I love keeping meat-only skewers so that I can grill'em perfectly without worrying for fruit over-grilled or falling apart.Tip: Cook pineapple separately on grill for serving or making salsa.Serving Suggestion: You can also serve Al Pastor like a Mexican Platter with side of pineapple, salsa verde, and soft tortillas to make-your-own tacos for Tacos Tuesday or Sunday Grilled Dinner.Al Pastor Tacos:No wonder Tacos Al Pastor is second name for Al Pastor because THE best way to enjoy charred, juicy, sweet and spicy Al Pastor meat is to wrap it in soft tortillas with some zesty salsa, more pineapple and red onion. These simple ingredients bring out the flavor of gajjillo chili marinade, pineapple and make a delicious taco experience.My favorite Al Pastor Tacos Toppings:1. A zesty, citrus-y salsa such as Salsa Verde2. Grilled or fresh pineapple, or lime-pineapple salsa. 3. Red Onion4. Pickled Radish5. Sour Cream6. Lime wedges for extra splashSimple, isn't it? Idea is to let Al Pastor meat shine on tacos. I can tell you, that is the key to serving good, delicious Tacos Al Pastor! I hope you will enjoy'em as much as we do.From my grill to yours, another Mexican favorite, The Tacos Al Pastor recipe. (check!)Have a wonderful day! - Savita
Provided by Savita
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Boil 2 cup water . While water boils, heat a skillet. Cut open the chilies and toast on dry skillet for 1-2 minute to awaken the flavors. Add chilies to hot water and leave aside for 20 minutes or until skin softens.
- In blender jar, add chilies and 1/4 cup of soaking liquid (discard rest of soaking liquid). Add rest of al pastor marinade ingredients with 2 slice of pineapple and 1/4 cup pineapple juice. Blend to make puree. Taste and adjust salt.
- Add marinade with chicken into a container with tight lid. Coat chicken in marinade. Cover with lid. Leave to marinate for 30 minutes (max overnight). When ready to grill, skew chicken on metal skewers. Discard leftover marinade.
- When ready to grill, skew chicken on metal skewers. Discard leftover marinade.
- Oven - Preheat oven at 400 degrees. Bake at 10-12 minutes or until done and slightly charred at edges. Grill - Preheat grill at medium (375-400). Spray with oil and grill for 10-12 minutes. Baste with reserved pineapple juice 1-2 times in last 4-5 minutes.
- Serve on tacos topped with *salsa verde, more chopped pineapple, red onion, **pickled red radish, and drizzle of sour cream. Enjoy!
OVEN SPIT PORK AL PASTOR
This show-stopper of a dish will have everyone impressed: from the giant stack of tender pork chops perched atop a pineapple platform, to the juicy strips of flavorful meat carved off the stack. Warm tortillas and a spicy-sweet pineapple salsa round out this epic meal.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
- Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight.
- Preheat the oven to 400 degrees F.
- Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers.
- Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes.
- Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl.
- Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.
OVEN-ROASTED CHICKEN AL PASTOR TACOS
Provided by Eddie Jackson
Time 4h45m
Yield 6 servings
Number Of Ingredients 31
Steps:
- For the chicken al pastor: Put the orange juice, vinegar, chile powder, honey, cumin, oregano, garlic, chipotles, onion and 1 teaspoon salt in a blender. Pulse several times until chunky. Add the oil and pulse to make a smooth marinade. Pour the marinade into a large resealable plastic bag and add the chicken. Marinate in the refrigerator at least 2 hours and up to 8 hours.
- Remove all but the bottom oven rack and preheat the oven to 400 degrees F.
- Cut the top off the pineapple and reserve. Cut off the peel from the pineapple. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Slice the remaining pineapple in half. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.
- Drain the chicken from the marinade and pat dry. Season with salt and drizzle with a little vegetable oil.
- Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Transfer to the bottom oven rack and roast until the chicken is tender and caramelized on the edges and the internal temperature measures 165 degrees F on an instant-read thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board and let rest 15 minutes.
- For the spicy cabbage slaw: While the chicken roasts, make the slaw. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Stir in the jalapenos and brine. Whisk in the oil in a slow stream to make a smooth dressing. Add the cabbage, cilantro and red onion and toss well. Refrigerate until the chicken is done.
- For the tacos: Heat the taco shells according to the package directions.
- Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. This will allow you to hold the stack steady while you cut the chicken and pineapple.
- Use a sharp knife to make thin vertical slices.
- Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Finish with a squeeze of lime.
MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY
It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.
Provided by Alvin Zhou
Categories Dinner
Yield 10 servings
Number Of Ingredients 18
Steps:
- Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
- Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
- Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
- Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
- To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams
TACOS AL PASTOR
Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico's history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don't want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.
Provided by Julia Moskin
Categories dinner, lunch, meat, tacos, main course
Time 45m
Yield 12 tacos (3 to 4 servings)
Number Of Ingredients 22
Steps:
- Make the marinade: Break off the stem ends of the cascabel and ancho (or guajillo) chiles and shake out and discard the seeds. Place chiles in a saucepan and pour over cold water to just cover. Bring to a simmer over medium heat, then turn off the heat and let the chiles soak, 15 minutes.
- In a blender, combine tomatoes, onion, oil, citrus juices, stemmed chile de árbol, garlic, clove, achiote seeds, cumin, oregano and salt. Add the soaked chiles and a few tablespoons of the soaking water and purée until smooth. Add more of the soaking water if needed to make a thin paste. Set aside about 1/2 cup of the marinade for cooking.
- Sprinkle the meat with salt. Place in a container, add remaining marinade, and mix until well coated. Cover and refrigerate at least 1 hour or overnight. (The recipe can be made up to this point up to 1 day in advance.) Bring to room temperature before cooking.
- Combine the pineapple and sugar in a nonstick skillet over medium heat. Stir often until the sugar is melted and the pineapple is caramelized, about 5 minutes. Transfer to a serving bowl.
- Meanwhile, heat the oven to 225 degrees. Prepare a tortilla basket or slightly damp clean dish towel. On a griddle or in a heavy skillet, warm the tortillas on both sides until hot and blistered, stacking them in the basket or wrapped in the towel. Transfer to the oven until ready to serve.
- Place a large, heavy skillet over high heat. Drain off all excess liquid from the meat and blot between layers of paper towels. Add the oil to the hot skillet, swirl to heat through, then add 2 tablespoons marinade. Let sizzle for a moment, then add the meat, spreading it out in a single layer. (If your skillet is smaller than 12 inches, cook in batches to avoid crowding the pan.) Let meat cook undisturbed over high heat until browned on the bottom, then sauté over high heat, stirring often, until cooked through but still moist, about 5 minutes. After 3 minutes, taste and stir in more reserved marinade as needed. When cooked, transfer to a serving bowl.
- Place everything on the table, including the toppings, and serve at once.
TACOS AL PASTOR
This is my favorite kind of taco from a taqueria. Don't leave out the pineapple-- pieces of it in which make it so good! The cook time includes time in fridge. This recipe includes directions for both the grill or oven. Recipe from Baja: Cooking on the Edge.
Provided by cookiedog
Categories Pork
Time 7h30m
Yield 24 tacos
Number Of Ingredients 18
Steps:
- At least 6 hours before cooking, make the marinade: Heat a heavy griddle or frying pan over medium heat and gently toast the chiles, pressing them down quickly with a spatula. Turn and repeat on the other side. Be very careful not to scorch the chiles or they will have an off taste. Cool and then remove the stems, seeds, and stringy ribs.
- Tear the chiles into small pieces and pulse in a spice grinder until they are as finely ground as possible.
- In a blender, combine the garlic, vinegar, achiote, salt, cumin, and cloves. Puree until well combined. Add the ground chiles and blend for several minutes, or until the sauce is very smooth; if necessary, add a tablespoon or so of vinegar to make a thick paste.
- Heat the oil over medium heat in a frying pan. Add the onion and cook, stirring, for 1 minute. Add the chile paste; use the water to swish out the blender and add to the pan. Cook, stirring, for 3 minutes, or until thickened. Scrape onto a plate and cool completely.
- Cut the pork into lengthwise slices about 3/4 inch thick and smear a layer of the chile paste on each side (thick enough to draw a line in). Stack the slices in a shallow container, cover, and refrigerate for 6 to 12 hours.
- Cut the crown off the pineapple and cut a slice off the bottom. Carve off the prickly skin, slicing from top to bottom, then cut the flesh into slices 1/2 inch thick; set aside.
- Grill Method: Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Remove any thick blobs of chile paste from the meat, as these will burn. Grill the meat and pineapple for 7 minutes on each side, directly over the flame (if your grill is hot as heck -- medium is ok). Watch carefully to make sure the chile paste is not burning; if needed, turn down the heat or move the meat to a cooler part of the grill. The pineapple should be given a half-turn partway through cooking to make nice crosshatch marks. When the meat is cooked to an internal temperature of 145 degrees (don't overcook) remove to a warm plate.
- Oven method: Preheat the oven to 375°F Spread the meat out in one layer in a shallow, lightly oiled baking dish or a rimmed cookie sheet. There should be some open space between the pieces; it's better to use several baking dishes than crowd the meat. Cut half of the pineapple slices into quarters and scatter over the top. Reserve the rest for another use. Roast the meat and pineapple for 30 to 40 minutes, or until well browned and crisp; there should be some caramelized juices in the bottom of the dish. Remove from the oven, cover the cooked meat and pineapple loosely with foil, and let stand 5 minutes while you heat the tortillas.
- To Serve: Heat the tortillas' keep them warm in a cloth napkin or a tortilla warmer. Dice the meat into small bits, mix with the juices on the plate or in the baking dish, and fill the tortillas. The pineapple can be chopped up or cut into quarters. Serve with the onion, radishes, cilantro, and your choice of salsa or hot sauce.
Nutrition Facts : Calories 135.8, Fat 4.9, SaturatedFat 1.6, Cholesterol 55.9, Sodium 124.9, Carbohydrate 6.2, Fiber 0.7, Sugar 4.3, Protein 16.1
AUTHENTIC TACOS AL PASTOR
Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.
Provided by docmancito
Categories World Cuisine Recipes Latin American Mexican
Time 5h19m
Yield 10
Number Of Ingredients 16
Steps:
- Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
- Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
- Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
- Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
- Marinate pork in the refrigerator, 4 hours to overnight.
- Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
- Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
- Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.
Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g
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