12/27/2023 0 Comments Al pastor marinade![]() ![]() ![]() Serve the sliced chicken and slaw in the taco shells with toppings of your choice. Use a sharp knife to make thin vertical slices. This will allow you to hold the stack steady while you cut the chicken and pineapple. Put the reserved pineapple top on the chicken and pineapple stack, pushing it through the skewer. Add the guajillo puree, garlic, apple juice, orange juice, vinegar, onion, achiote, cinnamon, cloves, cumin, oregano, thyme, bay leaves, 1 ounce salt and 1/2 ounce pepper to the blender and blend to make the marinade. Refrigerate until the chicken is done.įor the tacos: Heat the taco shells according to the package directions. Drain the guajillos, add them to a blender and blend with 4 to 6 ounces water. Add the cabbage, cilantro and red onion and toss well. Whisk in the oil in a slow stream to make a smooth dressing. Whisk together the orange juice, lime juice, honey and 1/2 teaspoon salt in a large bowl. Transfer the chicken to a cutting board and let rest 15 minutes.įor the spicy cabbage slaw: While the chicken roasts, make the slaw. Meanwhile, cut the pineapple lengthwise into four pieces, then remove the. 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. Bake until slightly puffed, about 5 minutes. Thread the chicken on top of the pineapple, then top with the top half of the pineapple. Season with salt and drizzle with a little vegetable oil. Top with half a pineapple and half a thinly sliced onion. For 45-minute baking, bake the drumsticks at 160 degrees Fahrenheit. Make a sauce with Pastor Al Sauce and marinate chicken drumsticks overnight. Put the bottom of the pineapple on a rimmed baking sheet and insert a long skewer, pointy side up.ĭrain the chicken from the marinade and pat dry. It contains six ingredients: guajillo peppers, garlic, adobo, rice vinegar, sugar, and salt. Cut a 1-inch slice off the top of the peeled pineapple, chop and reserve for garnish. Remove all but the bottom oven rack and preheat the oven to 400 degrees F.Ĭut the top off the pineapple and reserve. Marinate in the refrigerator at least 2 hours and up to 8 hours. Pour the marinade into a large resealable plastic bag and add the chicken. ![]() Heat a large heavy skillet over medium-high heat. Brush some of the reserved marinade on the pineapple slices. When ready to make tacos, remove the meat from the refrigerator. Add the oil and pulse to make a smooth marinade. Reserve 3/4 cup of marinade to brush on the pineapple before grilling/cooking and to finish off meat. 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. ![]()
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