Al Pastor Chick’n Taco

Al Pastor Chick'n Taco

Al Pastor Chick’n Tacos

This recipe was developed by Chef Dell Peters at Virginia Tech during one of our product trainings.

Servings: 4
Serving size: 1 taco

Ingredients

Chick’n Al Pastor
1 orange, juiced and zested
1 lime, juiced and zested
4 ounces pineapple tidbits
1 ounce canned chipotle peppers, finely minced
1 teaspoon fresh garlic, minced
3/4 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
10 ounces Abbot’s Butcher chopped chick’n

Taco
4 tortillas, flour or corn, 6 inches
12 ounces chick’n al pastor
4 ounces NUMU cheese, shredded
4 ounces pico de gallo
1 ounce cilantro
4 lime wedges

Preparation

  1. Prepare the Chick’n Al Pastor – Combine orange and lime juice and zest with pineapple tidbits, minced peppers, garlic, cumin, chili powder, dried oregano and salt to create a marinade.
  2. Marinate chopped chick’n in mixture for 1-4 hours.
  3. In a medium-high skillet brown marinated chick’n and pineapples to caramelize and bring to 165 degrees Fahrenheit.
  4. Reserve for service.
  5. Prepare the tacos – Warm the tortillas.
  6. Top the tortilla with 3 ounces of chick’n al pastor. Then top with NUMU cheese and broil for 1 minute until cheese has slightly melted. Top with pico de gallo and garnish with cilantro and lime wedge.