Best Oven Roasted Chicken Al Pastor Tacos Recipes

CHICKEN AL PASTOR

Chicken al Pastor image

Sheet Pan Chicken al Pastor! Made with an earthy, citrusy & sweet al pastor marinade & baked on a sheet pan with pineapple until completely juicy & tender. Finish under the broiler for a craveable crisp & caramelly finish. Great for chicken al pastor tacos, burritos, burrito bowls, nachos, & more. Easy, fast, flavorful & versatile!

Provided by Jess Larson

Categories Tacos

Time 40m

Number Of Ingredients 15

Ingredients

1 1/2 pounds boneless, skinless chicken thighs (see Recipe Notes)
1/2 yellow onion, thinly sliced
al pastor marinade, below
2 cups finely diced pineapple
for serving, as desired: charred corn tortillas, cilantro lime rice, black beans, Mexican crema or cashew crema, pickled red onions, freshly chopped cilantro, queso fresco or cheese of choice, salsa of choice, lime wedges, etc.
3 cloves garlic
2-3 chipotle peppers, from a can packed in adobo sauce
1/2 cup orange juice
1 tablespoon apple cider vinegar
2 tablespoons brown sugar (or honey, or agave)
1 tablespoon achiote paste (see Recipe Notes)
1 tablespoon ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 teaspoons kosher salt

Steps:

to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broil. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.

Nutrition Facts : Calories 189 calories, Sugar 17.8 g, Sodium 725.4 mg, Fat 3.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 25.7 g, Fiber 3.1 g, Protein 13 g, Cholesterol 53.2 mg

AL PASTOR TACOS

Al Pastor Tacos image

Provided by Food Network

Categories main-dish

Time P1DT2h10m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

2 cups orange juice
4 ounces achiote paste
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1 teaspoon ground black pepper
1 pork shoulder
1 onion, julienne
Tortillas, pineapple slices, chopped onion, chopped fresh cilantro and lime wedges, for serving
Salsa de Aguacate (Avocado Sauce), recipe follows
Salsa Roja, recipe follows
2 avocados
4 ounces sour cream
2 jalapenos
1 bunch fresh cilantro
1 serrano, optional
Salt and pepper
4 tomatoes
2 tomatillos
2 cloves garlic
1/2 onion
Pinch salt
Pinch ground pepper

Steps:

For the marinade: Blend the orange juice, achiote paste, cinnamon, ginger, salt and pepper, mashing and stirring until smooth with no lumps. Use mix to marinate pork for 24 hours.
Preheat a rotisserie or oven to 350 degrees F.
Place meat on a skewer layering with onions and cook in a rotisserie or bake until the internal temperature reaches 155 degrees F, about 1 hour. Cut thin slices of meat and place on tortillas, followed by a few pieces of fresh pineapple, a sprinkling of chopped onion, a pinch of cilantro, a spoonful of Salsa de Aguacate and Salsa Roja. Serve with lime wedges.
Blend together avocados, sour cream, jalapenos, cilantro, serrano, if using, and salt and pepper to taste.
Preheat a grill to medium-high heat.
Grill tomatoes, tomatillos, garlic and onion until roasted. Blend very well, then add salt and pepper.