Tacos Al Pastor are for sure the favourite of all street food in Mexico. Specialy in Mexico City.
This recipe combines all the traditional ingredients used in Al Pastor Tacos that will melt in your mouth and is so easy to make.
This recipe uses chicken instead of the traditional pork – if using pork, buy 2 kgs of pork neck –
INGREDIENTS:
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- - FOR THE CHICKEN:
- 1 packet Achiote paste
- 1/2 TBS cumin
- 1/2 TBS Oregano
- 1 onion. finely chopped
- 2 garlic cloves, minced
- 1 cup orange juice
- 1/2 cup vinegar
- 1/2 TBS salt
- 2 Kg Chicken pieces
- - FOR ASSEMBLING THE DISH:
- 18 corn tortillas
- 1/2 cup oil for frying
- 1 large spring of coriander, finely chopped
- 2 cups finely chopped pineapple
- 1 onion, finely chopped
- 300 grams Tussers cheese, grated
DIRECTIONS:
- Combine all the ingredients for the achiote marinade as per instructions on the box.
- Combine all the ingredients for the achiote marinade as per instructions on the box.
- Transfer to a heavy pot and cook for 1 hour or until chicken is fully cooked. Let is cool down and shred. Keep aside.
- In a small pan, heat the oil. Fry the tortillas one at a time for about 30 seconds. Drain on a paper towel.
- In an oven proof rectangle dish, place one layer of tortillas, cover with a layer of shredded chicken in achiote, add pineapple, onion, coriander and cheese.
- Add two more layers, starting with the tortillas and then the rest of the ingredients.
- Place in a preheated oven at 180 *C for 30 minutes until hot and cheese melts.
- Serve with a side of refried beans.
Buen Provecho!
