Easy Al Pastor Chicken Tacos Recipes

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TACOS AL PASTOR



Tacos Al Pastor image

Do you love enjoying Tacos Al Pastor in your favorite Mexican Restaurant? Imagine serving same fire-pit style juicy charred Chicken Al Pastor tacos at home, made from scratch with lots of pineapples and chilies. Only 15 minutes prep and easy to find ingredients. I'm certain, this easy recipe will make your next taco night extra special! This recipe is also summer approved because I'm sharing instructions (and tips) to grill chicken al pastor outdoor. (Oven roasted version is bonus for weeknights. Check directions for both)Traditional Al Pastor, or Tacos Al Pastor, is prepared Greek Shawarma-style or Dönar Kabob style on an iron rod which revolves around fire-pit to roast the meat as it rotates. Resulting meat is juicy, and has smokey fire-roast flavor. Meat ( chicken or pork) is layered with rings of pineapple. Pineapple grills with meat, juice of grilling pineapple add sweetness to roasting meat. Overall, a lot of deliciousness goes into this humble shepherd-style chicken roast famous by name Al Pastor.One thing to note is there is no Al Pastor without Pineapple. Every time I have had Al Pastor Tacos, pineapple is the star flavor. So, please don't skimp or skip pineapple from this recipe.How to make Tacos Al Pastor At Home:My goal was to share Al Pastor recipe which highlights Al Pastor fire-roast flavor, pineapple flavor but is easily prepared at home.Al Pastor Marinade:First step to delicious Al Pastor Tacos is Al Pastor marinade. The base marinade ingredients are garlic, lemon juice, olive oil, cilantro, and oregano. Two key ingredients which make this marinade special are: Guajillo Chilies and Pineapple. I toast and soak dried chilies in hot water. When chilies are soft, I puree these with pineapple, pineapple juice, garlic, lemon juice, oil, tomato paste, oregano and cilantro. The resulting marinade has bright citrus and pineapple forward flavor with very subtle heat of chilies. It tastes so good, I even use it as enchilada sauce.Cooked vs Fresh Pineapple: One of the key ingredient in Al Pastor marinade is pineapple. I have tried this recipe with both fresh and canned pineapple. My vote goes to canned pineapple packed in pineapple juice. I like it because it gave me consistent flavor of pineapple every time I tried. (I use both juice and pineapple in marinade.)I would only use fresh pineapple if and only pineapple is fully ripe and juicy. When using fresh, I recommend juicing few slices of pineapple or bring a can of pineapple juice to add punch of flavor in the marinade.Note: Even though it is a chilies based marinade, it is not very high in heat.Cooking Al Pastor:To get that charred, fire-roasted Al Pastor flavor at home, grill or oven broiler is the way to go. This is why I love grilling Al Pastor like Greek Kabobs skewed on iron skewers. The open flame caramelize the sweetness of pineapple in marinade bringing close-to-original flavor in homemade easy el Pastor tacos recipe.For juicy caramelized chicken kabobs, I brush chicken with more pineapple juice while grilling. This also mimics the fire-pit flavor of roasted pineapple dripping on chicken.You can also skew additional pieces of pineapple along with chicken for more grille pineapple flavor. I love keeping meat-only skewers so that I can grill'em perfectly without worrying for fruit over-grilled or falling apart.Tip: Cook pineapple separately on grill for serving or making salsa.Serving Suggestion: You can also serve Al Pastor like a Mexican Platter with side of pineapple, salsa verde, and soft tortillas to make-your-own tacos for Tacos Tuesday or Sunday Grilled Dinner.Al Pastor Tacos:No wonder Tacos Al Pastor is second name for Al Pastor because THE best way to enjoy charred, juicy, sweet and spicy Al Pastor meat is to wrap it in soft tortillas with some zesty salsa, more pineapple and red onion. These simple ingredients bring out the flavor of gajjillo chili marinade, pineapple and make a delicious taco experience.My favorite Al Pastor Tacos Toppings:1. A zesty, citrus-y salsa such as Salsa Verde2. Grilled or fresh pineapple, or lime-pineapple salsa. 3. Red Onion4. Pickled Radish5. Sour Cream6. Lime wedges for extra splashSimple, isn't it? Idea is to let Al Pastor meat shine on tacos. I can tell you, that is the key to serving good, delicious Tacos Al Pastor! I hope you will enjoy'em as much as we do.From my grill to yours, another Mexican favorite, The Tacos Al Pastor recipe. (check!)Have a wonderful day! - Savita

Provided by Savita

Categories     Main Course

Time 30m

Number Of Ingredients 18

2 lbs Chicken, breast, diced into cubes for 6 skewers
8 Oz Pineapple, sliced pineapple, packed in pineapple juice
3 Guajillo Chili, Or 2 Guajillo and 1 Ancho Chili
4-5 Garlic, cloves
2-3 Lemon, 1/4 cup juice and tsp zest
2 tbsp Cilantro, more for serving
1 tsp Oregano
1 tbsp Tomato Paste
1/2 tsp Black Pepper
1 Bouillon Cube
3 tbsp Olive Oil
1/2 tsp Salt, adjust to taste
Salsa, salsa verde, recipe in notes
Tortillas
Red Onion
Sour Cream
2-3 Lime, or lemon, sliced to wedges
Radish, red radish, pickled, **recipe in notes (optional)

Steps:

  • Boil 2 cup water . While water boils, heat a skillet. Cut open the chilies and toast on dry skillet for 1-2 minute to awaken the flavors. Add chilies to hot water and leave aside for 20 minutes or until skin softens.
  • In blender jar, add chilies and 1/4 cup of soaking liquid (discard rest of soaking liquid). Add rest of al pastor marinade ingredients with 2 slice of pineapple and 1/4 cup pineapple juice. Blend to make puree. Taste and adjust salt.
  • Add marinade with chicken into a container with tight lid. Coat chicken in marinade. Cover with lid. Leave to marinate for 30 minutes (max overnight). When ready to grill, skew chicken on metal skewers. Discard leftover marinade.
  • When ready to grill, skew chicken on metal skewers. Discard leftover marinade.
  • Oven - Preheat oven at 400 degrees. Bake at 10-12 minutes or until done and slightly charred at edges. Grill - Preheat grill at medium (375-400). Spray with oil and grill for 10-12 minutes. Baste with reserved pineapple juice 1-2 times in last 4-5 minutes.
  • Serve on tacos topped with *salsa verde, more chopped pineapple, red onion, **pickled red radish, and drizzle of sour cream. Enjoy!

OVEN-ROASTED CHICKEN AL PASTOR TACOS



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.

TACOS AL PASTOR



Tacos al Pastor image

Tacos al pastor, a Mexican street-food staple, are a perfect synthesis of local flavors (pineapple, chiles, annatto), Spanish influence (pork, adobo), and Middle Eastern technique (a spinning, shawarma-style vertical rotisserie). The synthesis comes from Mexico's history, but perfection comes from the combination of sweet pineapple, spicy meat and fragrant corn. This recipe, from the chef Gabriela Cámara, provides an easy way to make it at home; try boneless chicken thighs if you don't want pork. Either way, make sure to blot the meat until very dry before cooking it so you get a hard sear that mimics the char of a grill.

Provided by Julia Moskin

Categories     dinner, lunch, meat, tacos, main course

Time 45m

Yield 12 tacos (3 to 4 servings)

Number Of Ingredients 22

2 dried cascabel chiles
1 dried ancho or guajillo chile
2 plum tomatoes, halved and cored
1/4 small white onion
1/4 cup vegetable oil
1 tablespoon freshly squeezed orange juice
2 teaspoons freshly squeezed lime juice
1 to 2 chiles de árbol (depending on how much heat you like), stems removed
3 garlic cloves
1 whole clove or 1/4 teaspoon ground cloves
1/2 teaspoon ground achiote (annatto) seeds
Pinch of ground cumin
Pinch of dried oregano
1 tablespoon kosher salt
2 pounds pork tenderloin, thinly sliced crosswise then cut into bite-size slices and shreds
Kosher salt
1 cup small chunks fresh pineapple
2 teaspoons granulated sugar
12 corn tortillas
2 tablespoons vegetable oil, plus more as needed
Minced white onion and chopped fresh cilantro, in separate bowls, for topping
Hot sauce and lime wedges, for topping

Steps:

  • Make the marinade: Break off the stem ends of the cascabel and ancho (or guajillo) chiles and shake out and discard the seeds. Place chiles in a saucepan and pour over cold water to just cover. Bring to a simmer over medium heat, then turn off the heat and let the chiles soak, 15 minutes.
  • In a blender, combine tomatoes, onion, oil, citrus juices, stemmed chile de árbol, garlic, clove, achiote seeds, cumin, oregano and salt. Add the soaked chiles and a few tablespoons of the soaking water and purée until smooth. Add more of the soaking water if needed to make a thin paste. Set aside about 1/2 cup of the marinade for cooking.
  • Sprinkle the meat with salt. Place in a container, add remaining marinade, and mix until well coated. Cover and refrigerate at least 1 hour or overnight. (The recipe can be made up to this point up to 1 day in advance.) Bring to room temperature before cooking.
  • Combine the pineapple and sugar in a nonstick skillet over medium heat. Stir often until the sugar is melted and the pineapple is caramelized, about 5 minutes. Transfer to a serving bowl.
  • Meanwhile, heat the oven to 225 degrees. Prepare a tortilla basket or slightly damp clean dish towel. On a griddle or in a heavy skillet, warm the tortillas on both sides until hot and blistered, stacking them in the basket or wrapped in the towel. Transfer to the oven until ready to serve.
  • Place a large, heavy skillet over high heat. Drain off all excess liquid from the meat and blot between layers of paper towels. Add the oil to the hot skillet, swirl to heat through, then add 2 tablespoons marinade. Let sizzle for a moment, then add the meat, spreading it out in a single layer. (If your skillet is smaller than 12 inches, cook in batches to avoid crowding the pan.) Let meat cook undisturbed over high heat until browned on the bottom, then sauté over high heat, stirring often, until cooked through but still moist, about 5 minutes. After 3 minutes, taste and stir in more reserved marinade as needed. When cooked, transfer to a serving bowl.
  • Place everything on the table, including the toppings, and serve at once.

AUTHENTIC TACOS AL PASTOR



Authentic Tacos al Pastor image

Tacos al pastor is a quintessential Mexican dish, with tender pork and pineapple marinated in a savory and aromatic chile sauce. Serve with warm corn tortillas, tomatillos salsa, and lemon or lime wedges.

Provided by docmancito

Categories     World Cuisine Recipes     Latin American     Mexican

Time 5h19m

Yield 10

Number Of Ingredients 16

1 tomato
3 dried guajillo chile peppers, seeded
2 dried ancho chile peppers, seeded
1 pineapple, sliced 3/4-inch thick
½ cup orange juice
1 onion, quartered
¼ cup white vinegar
2 chipotle peppers in adobo sauce
1 tablespoon salt, or to taste
2 cloves garlic, crushed
3 cloves
1 teaspoon cumin seeds
1 teaspoon dried oregano
2 pounds boneless pork loin, thinly sliced
½ cup chopped onion
½ cup chopped fresh cilantro

Steps:

  • Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
  • Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
  • Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
  • Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
  • Marinate pork in the refrigerator, 4 hours to overnight.
  • Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
  • Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
  • Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

Nutrition Facts : Calories 204.3 calories, Carbohydrate 23 g, Cholesterol 43.5 mg, Fat 5.6 g, Fiber 3.1 g, Protein 16.9 g, SaturatedFat 1.9 g, Sodium 748.1 mg, Sugar 15.9 g

QUICK TACOS AL PASTOR



Quick Tacos al Pastor image

We loved the pork and pineapple tacos from a food truck in Hawaii. My husband, a high school football referee, gives my version a thumb's up. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 package (15 ounces) refrigerated pork roast au jus
1 cup well-drained unsweetened pineapple chunks, divided
1 tablespoon canola oil
1/2 cup enchilada sauce
8 corn tortillas (6 inches), warmed
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
Optional ingredients: Crumbled queso fresco, salsa verde and lime wedges

Steps:

  • Coarsely shred pork, reserving juices. In a small bowl, crush half the pineapple with a fork., In a large nonstick skillet, heat oil over medium-high heat. Add whole pineapple chunks; cook until lightly browned, 2-3 minutes, turning occasionally. Remove from pan., Add enchilada sauce and crushed pineapple to same skillet; stir in pork and reserved juices. Cook over medium-high heat until liquid is evaporated, 4-6 minutes, stirring occasionally., Serve in tortillas with pineapple chunks, onion and cilantro. If desired, top with queso fresco and salsa, and serve with lime wedges.

Nutrition Facts : Calories 317 calories, Fat 11g fat (3g saturated fat), Cholesterol 57mg cholesterol, Sodium 573mg sodium, Carbohydrate 36g carbohydrate (12g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

MEXICAN-STYLE PORK TACOS (TACOS AL PASTOR) RECIPE BY TASTY



Mexican-style Pork Tacos (Tacos Al Pastor) Recipe by Tasty image

It's Taco Tuesday! Or maybe it's taco ANYday because let's face it: there's never NOT a good day to eat a taco. But you don't want something basic. You want the real deal, and we're here to make that dream come true. With our super flavorful tacos al pastor, you're going to feel like you're at a food truck on a beach, chowing down on some of the best eats around.

Provided by Alvin Zhou

Categories     Dinner

Yield 10 servings

Number Of Ingredients 18

5 lb boneless pork shoulder
3 tablespoons achiote paste
2 tablespoons guajillo chili powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon cumin
1 tablespoon salt
1 tablespoon pepper
¾ cup white vinegar
1 cup pineapple juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds
10 small corn tortillas
1 white onion, finely chopped
1 cup fresh cilantro, finely chopped
1 cup salsa
1 avocado, diced
2 limes, cut into wedges
1 thick wooden skewer, trimmed to the height of your oven

Steps:

  • Slice the pork shoulder into about 1-centimeter (¼ in) slices, then transfer to a large dish or bowl. In a medium bowl, combine the achiote paste, chili powder, garlic powder, oregano, cumin, salt, pepper, vinegar, and pineapple juice, mashing and stirring until smooth with no lumps. Pour the marinade over the pork slices, then toss to make sure they are coated on all sides. Cover the bowl with plastic wrap, then refrigerate for at least 2 hours or up to 3 days.
  • Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper or aluminum foil.
  • Place a slice or two of the pineapple on the baking sheet. Take a wooden skewer and push it directly in the middle of the pineapple. Remove the pork from the fridge and push the slices through the skewer, layering one after the other until there is a 1-inch (2 ½ cm) gap at the top. Push another pineapple slice on top.
  • Bake for about 1½ hours, until the pork is slightly charred on the outside and deep red. Rest the meat for about 10 minutes, then carve off thin slices of pork and roasted pineapple.
  • To assemble, place some pork on the tortillas, followed by a few pieces of pineapple, a sprinkling of onion, a pinch of cilantro, and a spoonful of salsa, and some diced avocado. Serve with lime wedges.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 29 grams, Fat 32 grams, Fiber 5 grams, Protein 48 grams, Sugar 10 grams

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INSTANT POT CHICKEN AL PASTOR TACOS | SARCASTIC COOKING
2022-03-22 Instant Pot Chicken al Pastor Tacos are a cheater easy version of your favorite al pastor slow cooked meat with all the chilies and pineapple. Tender shredded chicken in a guajillo chili pepper and pineapple sauce. What can I say? We are on a taco kick these days! Taco night is the one night of the week everybody eats the same thing… more or less. Andy is team hard …
From sarcasticcooking.com


WHOLE30 CHICKEN TACOS AL PASTOR IN THE INSTAPOT - FIRST ...
2019-01-14 Whole30 Chicken Tacos al Pastor EDITED 6/20/18: This for Whole30 Chicken Tacos al Pastor is Whole30 Compliant. It’s just pictured with rice and beans (which are not Whole30 Compliant)! This is a loose interpretation of Chicken Tacos al Pastor. I was in a pinch the the other day, and I impressed myself with this easy pressure cooker recipe.
From firstandfull.com


SHEET PAN CHICKEN AL PASTOR TACOS - SIP BITE GO
2021-08-01 This Sheet Pan Chicken Al Pastor Tacos recipe is easy and fast to make with chicken breast. It’s a family favorite taco night dish. Let’s cook… 5 from 2 votes. Print Pin Rate. Course: Entree, Main Dish. Cuisine: Mexican. Diet: Gluten Free. Prep Time: 10 minutes. Cook Time: 25 minutes. Total Time: 35 minutes. Servings: 4 people. Calories: 985 kcal. Author: …
From sipbitego.com


MEXICAN PULLED CHICKEN TACOS - ALL INFORMATION ABOUT ...
Super easy restaurant-style Chicken Tacos. Easy ingredients including shredded chicken, cheese, lettuce, tomatoes, & corn tortillas. Chicken Tacos have become one of our go-to Mexican recipes. Served with Mexican Rice and Salsa, this simple recipe is loved by all and can be customized by toppings and your chicken mixture.
From therecipes.info


EASY AL PASTOR MARINADE RECIPE {FOR HOMEMADE TACOS AL ...
2019-05-09 An easy homemade Al Pastor Marinade recipe for all of your taco night cravings! This al pastor marinade hits all the right notes – it's earthy, citrusy, & subtly sweet thanks to flavor-forward ingredients, like orange juice, smoky chiles, & achiote. Prepped in a blender in 10 minutes or less, homemade al pastor has never been so easy – use it to make tacos al …
From playswellwithbutter.com


TACOS AL PASTOR - EASY PEASY MEALS
2020-08-06 This tacos al pastor recipe is perfect for a weeknight dinner or a summer night barbecue. It is easier than traditional and uses easy to find ingredients. These pastor tacos are delicious and simple, perfect for a fun meal with friends and family. If you want the tasty flavors of pork al pastor tacos, but don’t want to soak chilies, or visit a specialty store for ingredients, or …
From eazypeazymealz.com


EASY CHICKEN AL PASTOR TACOS - MEXICAN RECIPES - OLD EL PASO
This easy dinner uses tender chicken thighs and canned pineapple for a fun riff on al Pastor that the whole family will love.
From d-ngp.oldelpaso.com


TACOS AL PASTOR RECIPE EASY - ALL INFORMATION ABOUT ...
Authentic Tacos al Pastor Recipe | Allrecipes great www.allrecipes.com. Drain. Step 3. Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth. Step 4. Arrange pork slices in a glass or ceramic ...
From therecipes.info


EASY AL PASTOR TACOS - THE TIPSY HOUSEWIFE
2019-08-08 Here is what you will need to make the Easy Al Pastor Tacos: This recipe feeds 4 to 6 people with enough leftovers for a couple of lunches. Ingredients. 2 lbs of Ground Pork; 1 Can of Pineapple Chunks ; 2 pouches of Frontera Chicken Taco Skillet Sauce; 1/2 C of Minced Purple Onion; 2 C of Crumbled Cotija Cheese; 2 C of Shredded Lettuce; Corn Tortillas; 4 T of …
From thetipsyhousewife.org


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