Use code BRIANL and get 20% off your Kettle and Fire order at https://www.kettleandfire.com/brian 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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45 Comments
Use code BRIANL and get 20% off your Kettle and Fire order at https://www.kettleandfire.com/brian
IT'S NOT THIRTY MINUTES AHHHHHHHHHHHHH STOP SAYING IT. They look great though, I've been trying to get a better handle on broiling things and this looks like a dynamite recipe to play with
There’s a taco truck in my town that does this and it’s the only one who does and it’s freakin amazing
Papa Lager smashes tacos
There's a correction I wanna make, 4:00 you say marinating doesn't affect flavor. But that is just not true, marinating DOES add flavor inside the meat but it needs to marinate for at least a day to get any noticeable flavor. It's a very slow process but it does work.
Always impressed by this guy's knowledge on food.
White man tacos
Hands down the Al Pastor recipe! Thank you, Brian! I love your channel. Please keep the videos coming.
Salsa is supposed to be hot
I have to say I think it’s so funny watching you eat stuff that shouldn’t necessarily be ate alone😂😂😂
Brian, I made this for my meal prep. It slapped Brian, it fucking slapped. So fat the chicken curry and vodka sauce are in my rotation and this is no different. Did I say it fucking slapped?
This recipe is straight genius… The only thing I did different was roast all of the ingredients for the tomatillo first and purée them afterwards… And then I puréed the pineapples little, because I’m not big on pineapple chunks… Love your stuff, man!
Made this tonight. Can confirm, this is awesome!
I made this today and it was kick-ass. Being in Germany made sourcing ingredients a bit tricky. I still have achiote annatto from a Mexico trip, but I was pleasantly surprised that I could get Bavarian made Queso Fresco and Spanish made corn tortillas. Fresh tomatillos is something that is impossible to get here (other than growing them, which was not overly successful last summer). You can get them canned or this time I opted to buy ready made salsa verde.
My wife is vegetarian, so I made her an option with some soy-based "chicken" and it was pretty good as well – I love the real deal, but I would not mind the plant based option at all.
Hey bri, first of all thank you for doing what you do. And thats make my tummy rumble. If there was a way, i could throw my underwear at you to show my appreciation for your cooking.
On a separate note, can you use canned tomatillos? We struggle to get these here in Australia.
Cheers man
Wait where is the alternative recipe for if you don't have the Annato paste?
Hey Brian,
are you using regular chili powder or something like Ancho powder? Also, do you use regular oregano or Mexican oregano for this dish?
What a fallacy! There's not such thing as Chicken al pastor in Mexico.
🤦 blasphemous name like “turkey bacon”
3:58 well I learned something new today
What's a tomatillo??? 30 minutes of work to make, 3 hours to go find all the ingredients and another hour to wash all the dirty dishes.
Fuck the metric system when cookin it's stupid
Never in my life i've eaten tacos al pastor with that cheese. In Mexico you will usually see tacos with melted cheese on top, but never that “queso fresco”.
Will definitely make this. Will definitely NOT make it in under 30 minutes. Cuz im obviously not as fast as your clock😅
I live on these, my tip is cut up the chicken into pieces first then marinade (longer the better) sling into a medium hot pan for 5 mins (evaporates some moisture) then 10 mins (in same pan) in a very hot oven to crisp up and cook through.
My daughter is allergic to pineapple. Do you have any recommendations for a substitute? I know pineapple is traditional for Al pastor..
That’s not how you make tomatillo salsa. Rachel ray’d it. 🤦♂️
A truly masculine apron.
Bro that looks incredible.
I use a frozen small stainless steel pot like you use that bowl. It hasn't broken yet! 😅
What in the actual heck is chile powder?! Here in Australia chilli powder is just an incredibly bland and overly spicey literal chilli powder nothing added.
Made these tonight! Very hard to find tomatillos in Australia, so I changed the salsa to a chimichurri instead and it worked a treat. Delicious.
You;re good
Why are all of these utube cooks using measurements in Traitorous Imperial units aka "grams"? pff ridiculous
Baller recipe as always Bri. Made these tonight and they were supremely good
marinade too runny when you dont have the paste. any suggestions how that can be fixed? tried oil. was a bit better but lets see how its tasting etc.
Had to go out and buy ingredients that I didn't have, and definitely took me more than 30 min as a newbie home cook but they came out so good!! Would make again 😊
I not seeing the paste replacement recipe anywhere in the description box., maybe I’m just blind…
I made this today with some black beans and Mexican rice… not overly complicated to make and is absolutely delicious. Thanks!!
Made these tonight: very nice! Would broiling the chicken on a baking rack improve things at all? Sitting in their own juices on the baking sheet can't be conducive to charring.
I love all your videos but I especially enjoy the happy dance of satisfaction 🎉😂❤ everyone should be that happy 😊
I made this, everyone loved it. Nothing else to say.
You missed 1/2 the flavor by not roasting the veg before processing! This doesn’t take any more time. Could be roasting while preparing meat & marinating 😮
Hey Bri! You're rockin it! How about a Goat Birria Qeusa toco? I like goat at Indian restaurants but don't know how to cook with it.
"lets eat this thing" is so fucking cringe dude. Find something else