Pretty simple, but tastes great!
(Yes, Señor Lagerstrom once again. I'm a fan!)
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.
---
TOMATILLO SALSA
▪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
01. Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer.
02. Once simmering, lower heat to medium low, cover and cook for about 10min.
03. Stir and cook for another 8-10min over medium, uncovered, to allow to thicken.
04. 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.
---
MEAT
▪ 2lbs/1kg boneless skinless chicken thighs
▪ 4 “planks” of fresh pineapple, cut in similar size/thickness to chicken
01. Add ½ of marinade or 100g to chicken and mix to coat.
02. Lay thighs onto a foil lined baking tray close together in the center of the tray.
03. Place 2 planks of pineapple along side chicken (see @4:32 )
04. Preheat broiler on high.
05. 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.
06. Flip chicken and return to broiler for another 5-8 min to char 2nd side.
---
FINISHING/GARNISH
▪Corn tortillas, heated
▪Oil
▪Chopped cilantro
▪White onion, small diced
▪Queso fresco (or feta)
01. Chop chicken and pineapple into ½”/1.5cm pieces.
02. 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.
03. Add 40-50g reserved marinade to pan.
Toss to combine and satee until sauce is reduced.
--
PRESENTATION
Place chicken on double layer of corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.
No comments:
Post a Comment