BBQ · Chicken
Chicken Al Pastor Tacos
A simplified, but tasty take on the “al pastor” method for tacos. Salty, sweet and spicy. A great one to share with friends; a taco in one hand and a cold beer in the other.
Ingredients
Marinade
To serve
Method
- Rehydrate the dried chillies by covering with hot water. Allow to soften for around 15 minutes. Remove the chillies and keep the water aside.
- To make the marinade, add all of the marinade ingredients to a blender jug along with a splash of the steeping water from the dried chillies and blend until smooth.
- Coat the chicken in the marinade and allow it to sit in the fridge for at least 2 hours (optional).
- Preheat the barbecue to high heat. Cook the chicken and the pineapple on the grill until caramelised and cooked through.
- Warm up the tortillas briefly on the grill. Roughly chop the chicken and the pineapple and serve on warm flour tortillas with sour cream, white onion, fresh coriander, lime and your favourite hot sauce.
Notes
If you can’t find dried whole chillies, you could use a tsp dried chipotle powder and a tsp dried giajillo powder or omit these ingredients. It will still taste great!
You can skip the long marinating time and simply cook the chicken straight away to save some time. Also note that you do not want to marinade any longer than 2hrs as the pineapple juice can denature the proteins in the chicken making it overly tender and unappetising.
