EASY 30 MINUTE CHICKEN AL PASTOR TACOS | WEEKNIGHTING
Use code BRIANL and get 20% off your Kettle and Fire order at Your #1 taco boy is back.This super fast and easy taco recipe borrows the flavors of al pastor, but uses a shortcut cooking technique to give us the charred, spit-cooked flavor in a fraction of the time and effort of cooking on a trompo.
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RECIPE
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TOMATILLO SALSA
▪75-100g (½ of 1) White Onion, small diced
▪100g (1 whole) Poblano, small diced
▪350-400g (5-6 whole) Tomatillos, medium chopped
▪15-20g (5 cloves) garlic, minced
▪5g or ¾-1tsp salt
▪50g or 3Tbsp water
Add onion, poblano, tomatillos, garlic, salt, water to a saucepan over med-high and bring to a simmer. Once simmering, lower heat to medium low, cover and cook for about 10min. Stir and cook for another 8-10min over medium, uncovered, to allow to thicken. Transfer to cold bowl and cool in fridge or freezer.
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AL PASTOR MARINADE
▪50g or 1/4c pineapple, diced
▪100g (2 fruits worth) orange juice
▪25g or 1 3/4Tbsp water
▪25g or 1 3/4Tbsp white vinegar
▪20g or 1 2/3Tbsp sugar
▪20g or 1 heaping Tbsp salt
▪30g or 2-3Tbsp achiote annatto paste (or sub in lime juice, chile powder, & paprika)
▪2g or 2tsp dried oregano
▪5g or 3.5tsp garlic powder
▪5g or 3tsp cumin
▪10g or 4tsp chile powder
Puree all ingredients until smooth.
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MEAT
▪2lbs/1kg boneless skinless chicken thighs
▪4 “planks” of fresh pineapple, cut in similar size/thickness to chicken
Add ½ of marinade or 100g to chicken and mix to coat. Lay thighs onto a foil lined baking tray close together in the center of the tray. Place 2 planks of pineapple along side chicken (see @4:32 )
Preheat broiler on high. Place chicken/pineapple on rack closest to broiler and let cook for 5min - keeping a close eye to be sure it doesn’t burn. Rotate tray if needed, cook for another 5min. Chicken should be nicely charred on top at this point. Flip chicken and return to broiler for another 5-8 min to char 2nd side.
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FINISHING/GARNISH
▪Corn tortillas, heated
▪Oil
▪Chopped cilantro
▪White onion, small diced
▪Queso fresco (or feta)
Chop chicken and pineapple into ½”/1.5cm pieces.
Add long squeeze of oil to a nonstick pan over high/med-high, add in chicken/pineapple. Fry on first side for about a minute. Add 40-50g reserved marinade to pan. Toss to combine and satee until sauce is reduced.
Place chicken on double layer of corn tortilla, add chopped cilantro and white onion, tomatillo salsa, sprinkle of grated queso fresco.
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CHAPTERS
0:00 Intro
0:25 Starting the salsa
1:59 Al Pastor marinade
3:30 The meat
4:56 Checking back on the salsa
5:12 Sippin on Kettle and Fire bone broth
6:15 Checking and flipping the chicken
6:55 Finishing the salsa
7:28 Finishing the chicken
9:23 Plate up
10:16 Let's eat this thing
#weeknighting #chickentacos #streettacos
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How to Make Delicious Chicken Fajita Tacos in Just 30 Minutes
This recipe combines fajitas and tacos to create the perfect dish. The chicken tacos are easy to make, taste delicious and cheap. This recipe is a great way to use leftovers in your fridge to create something unique. Please enjoy.
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Ingredients -
Taco Seasoning -
1 1/2 tsp (4g) - Onion Powder
1 1/2 tsp (4g) - Garlic Powder
1 1/2 tsp (4g) - Paprika
1 1/2 tsp (4g) - Ground Cumin
1 tsp (2g) - Dried Oregano
1/2 tsp (0.5g) - Red Chilli Powder
Salt & Ground White Pepper
Chicken & Onion -
2 Tbsp (40ml) - Olive Oil
1 - Brown (Yellow) Onion, Thinly Sliced
2 - Chicken Breast, Thinly Sliced Strips
Salt & Pepper
Tortillas & Fillings -
6-12 - Small Corn or Flour Tortillas
1-2 - Fresh Limes
1/2 - Red Onion, Finely Diced
1-2 Avocados, Mashed
1 - 2 - Tomatoes, Diced
Coriander (Cilantro)
#tacos #chickenfajita #fajitas
Easy Chicken Tacos To Make For Friends
An appetizing and wonderful taco recipe, perfect for you and your friends!
Ingredients:
600 gm chicken
1 tbsp cooking oil
¾ tsp salt
1 tsp ginger paste
1 tsp garlic paste
2½ tbsp plain yoghurt
½ tbsp roasted cumin
1 tsp red chilli kashmiri
¼ tsp turmeric
½ tsp oregano
1 tsp lime juice
Hot charcoal
1 tsp ghee
1 cup cucumber
½ cup tomato
½ red onion
¼ cup coriander
2 tbsp lime juice
Salt
Pepper
Tortilla bread
Cheese
Instructions:
1. Firstly, add the diced chicken into a bowl and then drizzle cooking oil all over.
2. Add salt, ginger paste, garlic paste, plain yoghurt, roasted cumin, red chilli kashmiri, turmeric and mix all of it together very well.
3. After this, add oregano and lime juice - stir well.
4. In a separate pan, add cooking oil and place the pieces of chicken into it one by one.
5. Make sure to flip the chicken pieces over to ensure they become fully cooked.
6. In the middle of the pan, make space for a small bowl.
7. Add charcoal into the small bowl and 1 tsp of ghee.
8. Cover the pan with a lid for 1 minute.
9. After 1 minute, remove the lid and take out the bowl containing charcoal.
10. Take the chicken pieces out of the pan and put onto a plate aside.
11. In a different bowl, add cucumber, tomatoes, red onion, coriander, lime juice, salt and pepper - mix together thoroughly.
12. In a different pan, add a drizzle of oil and cook the tortilla.
13. Whilst cooking the tortilla, place the chicken across the middle of the bread and sprinkle cheese over.
14. Fold the tortilla in half and hold for 15 seconds until crispy.
15. Take the taco out of the pan, and place onto a plate.
16. Fill the taco with the salad dressing.
17. You may also add any types of sauces e.g. spicy mayo.
18. Your tacos are ready to enjoy!
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