OVEN-ROASTED CHICKEN AL PASTOR TACOS

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Oven-Roasted Chicken al Pastor Tacos image

Provided by Eddie Jackson

Time 4h45m

Yield 6 servings

Number Of Ingredients 31

Juice of 1 orange
1/4 cup cider vinegar
2 tablespoons ancho chile powder
2 tablespoons honey or agave nectar
2 teaspoons ground cumin
1 teaspoon ground oregano
4 cloves garlic, crushed
2 chipotle chiles in adobo
1 small red onion, chopped
Kosher salt
2 tablespoons vegetable oil, plus more for drizzling
2 1/2 pounds boneless skinless chicken thighs, trimmed of excess fat
1 ripe pineapple
Juice of 1 orange
Juice of 1 lime
1 teaspoon honey
Kosher salt
6 slices pickled jalapenos, chopped, plus 1 tablespoon brine from the jar
3 tablespoons vegetable oil
6 cups finely shredded green cabbage
1 cup cilantro leaves
1/2 small red onion, thinly sliced
10 hard taco shells
Diced avocado, for serving
Crumbled queso fresco, for serving
Cilantro leaves, for serving
Pickled jalapeno slices, for serving
Thinly sliced radishes, for serving
Fire-roasted corn, for serving
Pico de gallo, for serving
Lime juice, for finishing

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.

Ahsaan Jutt
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These tacos were delicious! The chicken was tender and juicy, and the pineapple salsa was the perfect topping. I will definitely be making these again.


Basit Ladla
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I'm not a big fan of pineapple, but these tacos were still really good. The chicken was cooked perfectly and the salsa was flavorful. I would definitely make these again, but I would use a different salsa.


Ayfoo
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These tacos were amazing! The chicken was so flavorful and juicy, and the pineapple salsa was the perfect topping. I will definitely be making these again.


Tariq Jatt112
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The chicken was a bit dry, but the pineapple salsa was delicious. I would try this recipe again with a different method for cooking the chicken.


Nelson Mashinela
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These tacos were easy to make and very tasty. The chicken was tender and the pineapple salsa was a great addition. I will definitely be making these again.


Alif sarker
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I followed the recipe exactly and the tacos turned out great! The chicken was moist and flavorful, and the pineapple salsa was delicious. I will definitely be making these again.


Shet Shet
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These tacos were a bit too spicy for my taste, but my husband loved them. The chicken was cooked perfectly and the flavors were great.


ESTELA APOR
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I love these tacos! The chicken is always so tender and juicy, and the pineapple salsa is the perfect complement. I always make a double batch so I have leftovers for lunch the next day.


Frederick Nwinia
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These tacos were easy to make and turned out great! The chicken was moist and flavorful, and the pineapple salsa was the perfect topping. I will definitely be making these again.


Sulmanshah Shah
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I made these tacos last night and they were delicious! The chicken was perfectly cooked and the flavors were amazing. I will definitely be making these again.


Am Gyapak
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These tacos were a hit with my family! The chicken was so flavorful and juicy, and the pineapple and cilantro added a nice freshness. I will definitely be making these again.


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