Chicken al pastor tacos
Cooking Con Claudia · ♥ 4.8K likes · 126.2K views · 6 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole New Mexico chile pods
- chile de ancho
- water
Put the New Mexico chiles and the ancho in a small pot, cover with water, bring to a boil over high heat, then turn it off.
- 5 cloves garlic cloves
- 50 g achiote paste
- 1 tbsp white vinegar
- 2 whole chipotle chiles in adobo sauce
- ¼ cup orange juice
- ½ cup pineapple juice
- 3½ tsp salt
- cinnamon stick
Transfer the chiles to a blender with the garlic, achiote paste, white vinegar, chipotles in adobo, orange juice, pineapple juice, salt and cinnamon stick.
- 1½ tsp ground cumin
- 1½ tsp oregano
- 1½ tsp black pepper
- 1½ tsp brown sugar
- 1½ tsp thyme
- 3 whole whole cloves
Add the cumin, oregano, black pepper, brown sugar, thyme and whole cloves, cover and blend to a smooth adobo sauce.
- 3 lb chicken thigh
- 1 tbsp olive oil
Drizzle the olive oil over the chicken, pour over the adobo sauce, and coat the chicken well.
- 1 whole onion
Transfer to a plastic bag or bowl, add the onion, mix, cover and refrigerate to marinate at least six hours.
Preheat the oven to 425 degrees Fahrenheit and grease a baking dish.
Switch the oven from bake to broil on high. Chop the cooked chicken into small pieces and return it to the tray in an even layer.
- tortillas
- cilantro
- onion
- lime
- pineapple chile de arbol salsa
Serve in tortillas with lime juice, cilantro, onion and salsa.
Building the tacos and tasting