Chicken Al Pastor Tacos
Taco Diner has little chicken al pastor tacos that Jill likes. I wanted to try and replicate them at home so whipped up this recipe. While I love just about everything spicy something about the canned Chipotles in Adobo that is off putting to me. Given I am always bumping up the spice level, the first time I used them I took it too far and dumped the whole can and absolutely overwhelmed whatever I was cooking.
Replicating a “al pastor” I knew I had to face this can of smoky heat. I was able to show some restraint and it paid off because these little guys were really great. It’s smoky with a background of heat that slowly builds and the pineapple gives it a great balance of sweetness. Adobo has a really strong smell and when Jill gets home I knew she would be suspect. In fact she asked “ it smells like someone has been smoking pot in here” I was concerned but first bite she said these are really good.
2 chicken breast sliced and cubed
1 fresh pineapple cut in to small cubes
½ bottle of Mexican beer.
1 small red onion
3-4 Roma tomatoes
2 cloves of minced garlic
Good handful of cilantro
1 6oz can of Pineapple juice
2 chipotles with the adobo sauce from the same can
1 tsp of cumin
1 tsp of Ancho Chili powder
Pinch of cayenne (optional)
1. All ingredients listed under sauce in food processor and blended until smooth.
2. Cube your chicken breasts into small cubes and put them into a pot on medium heat with some oil to sear.
3. Now add the sauce into the pot with the chicken and the beer. Simmer it until sauce is reduced and thick.
4. In a separate skillet add a little oil and put your tortillas in it to soften and heat. Assemble your tacos by adding your saucy chicken, pineapple and cilantro or anything else you like. We served it with homemade re-fried beans and Spanish rice.