EASY 30 MINUTE CHICKEN AL PASTOR TACOS

Ingredients

• 90 g White Onion (half a medium white onion, diced small)
• 100 g Poblano Pepper (small dice; can substitute 2‑3 jalapeños or serranos)
• 375 g Tomatillos (peeled and coarsely chopped)
• 20 g Garlic (5‑6 cloves, pressed)
• 5 g Salt (for salsa)
• 50 g Water (for salsa steam)
• 150 g Fresh Pineapple (50 g for marinade, 100 g for grilling and dicing)
• 100 g Orange Juice (freshly squeezed or store‑bought)
• 25 g Water (for al pastor marinade)
• 25 g White Distilled Vinegar
• 20 g Granulated Sugar
• 20 g Salt (for al pastor marinade)
• 30 g Achiote (Annatto) Paste (Mexican red‑orange paste, key flavor for al pastor)
• 2 g Oregano (dried)
• 5 g Garlic Powder
• 5 g Ground Cumin
• 10 g Chili Powder
• 907 g Boneless Skinless Chicken Thighs (about 2 lb, roughly 12 pieces)
• 45 ml Olive Oil (for final sauté; any high‑heat oil works)
• 12 pieces Corn Tortillas (double‑layered for heartier bite)
• 10 g Fresh Cilantro (chopped)
• 30 g White Onion (topping) (finely diced for garnish)
• 30 g Queso Fresco (grated; feta can substitute)

Instructions

1. Freeze a Bowl for the Salsa

   Place a flat shallow bowl in the freezer; this will be used later to chill the hot salsa quickly.

   Time: PT5M

2. Dice Onion, Pepper, and Tomatillos

   Dice half a white onion (≈90 g) and 100 g of poblano (or jalapeños) into small pieces. Roughly chop the tomatillos (≈375 g).

   Time: PT10M

3. Cook the Tomatillo Salsa

   Transfer the diced onion, pepper, tomatillos, 20 g garlic, 5 g salt, and 50 g water to a high‑sided saucepan. Bring to a simmer over medium‑high (≈200 °F) for 2‑3 minutes, then lower to medium‑low, cover, and cook 10 minutes.

   Time: PT13M

   Temperature: 200°F

4. Reduce Salsa to Desired Consistency

   Remove the lid and continue cooking 8‑10 minutes, stirring occasionally, until the mixture thickens into a chunky salsa.

   Time: PT10M

   Temperature: 200°F

5. Prepare Al Pastor Marinade

   In a mixing container, combine 50 g fresh pineapple, 100 g orange juice, 25 g water, 25 g white distilled vinegar, 20 g sugar, 20 g salt, 30 g achiote paste, 2 g oregano, 5 g garlic powder, 5 g cumin, and 10 g chili powder. Blend with an immersion blender until smooth.

   Time: PT5M

6. Coat Chicken with Half Marinade

   Place 907 g chicken thighs in a medium bowl. Add about 100 g (≈½ of the marinade) and toss until the pieces are well coated.

   Time: PT3M

7. Arrange Chicken and Pineapple on Sheet

   Line a half‑sheet tray with foil. Lay the coated chicken thighs in a 4 × 3 pattern. Place two planks of fresh pineapple (≈100 g total) on either side of the meat, matching thickness to the thighs.

   Time: PT5M

8. Preheat Broiler

   Set the oven’s broiler to high and preheat for about 15 minutes (≈500°F).

   Time: PT15M

   Temperature: 500°F

9. Broil First Side

   Place the tray under the broiler, skin side up, and cook for 5 minutes until the surface begins to brown.

   Time: PT5M

   Temperature: 500°F

10. Rotate Tray and Broil Again

    Rotate the tray 180° and broil another 5 minutes to even the color.

    Time: PT5M

    Temperature: 500°F

11. Flip Chicken and Finish Broiling

    Turn the chicken thighs over (pineapple stays put) and broil 6 minutes, or until the second side is nicely charred and the meat reaches an internal temperature of 165 °F.

    Time: PT6M

    Temperature: 500°F

12. Rest Chicken

    Remove the tray and let the chicken rest for 5 minutes; this helps juices redistribute.

    Time: PT5M

13. Slice Chicken and Pineapple

    Transfer the thighs to a cutting board. Slice each thigh into ~½‑inch pieces at a 90° angle. Dice the grilled pineapple similarly.

    Time: PT5M

14. Sauté Sliced Chicken with Reserved Marinade

    Heat a very hot non‑stick skillet, add 45 ml oil, then add the sliced chicken. Sauté 1 minute, then stir in 40‑50 g of the reserved al pastor sauce. Cook 3 minutes more until the sauce reduces and coats the meat.

    Time: PT4M

    Temperature: high

15. Warm Corn Tortillas

    Heat a dry non‑stick pan over medium heat. Warm each tortilla 20‑30 seconds per side until pliable.

    Time: PT2M

    Temperature: medium

16. Assemble Tacos

    Place a double layer of corn tortilla on a plate, add ~3 oz (≈85 g) of the sautéed chicken, top with a pinch of chopped cilantro and white onion, a spoonful of the chilled tomatillo salsa, and finish with grated queso fresco.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g