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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
- 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.
- Marinate chopped chick’n in mixture for 1-4 hours.
- In a medium-high skillet brown marinated chick’n and pineapples to caramelize and bring to 165 degrees Fahrenheit.
- Reserve for service.
- Prepare the tacos – Warm the tortillas.
- 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.