Chicken al Pastor for Tacos

Name: Chicken al Pastor for Tacos
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 dried mulato peppers; 2 dried guajillo peppers; 1 piece achiote (annatto), sugar-cube size, or 2 tsp annatto paste; 60 ml white vinegar; 180 ml orange juice; 60 ml sugar syrup (or 2 tbsp sugar boiled with a little water); 2 cloves garlic; 1/4 onion; salt and pepper to taste; 6 chicken breast fillets; 1 can pineapple, diced; 1 bunch cilantro; 1 head romaine lettuce; lime slices for serving

Time: 40 minMarinating: 2-3 hours6 servingsapprox. 270 kcal / serving (estimated)approx. 36 g protein / serving

Chicken al Pastor for Tacos (illustration)

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Method

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Soften the dried peppers in hot water.
Blend the peppers with the achiote, vinegar, orange juice, sugar syrup, garlic, onion, salt and pepper until smooth.
Coat the chicken breast fillets with this marinade and refrigerate for 2-3 hours.
Cut the chicken into strips.
Bake in a 180°C oven for about 15 minutes, brushing with the marinade a few times.
Wash the lettuce leaves.
Serve the cooked chicken on the lettuce leaves, with pineapple, cilantro, onion and lime.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Tacos de Pollo al Pastor (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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