You don't need a spit to make authentic-style tacos al pastor. Here, we opted for chicken thighs instead of pork shoulder to cut down on the cook time, and instead of tortillas, we used sweet potatoes (the papas) for the base. Just when you thought taco night couldn't get any better!
Makes 4 servings
What you need
2 cups finely chopped pineapple
1/2 onion, chopped
1/3 cup chopped cilantro
2 tablespoons Tessemae’s Mild Buffalo Sauce
1 tablespoon coriander
1 teaspoon cumin
1 teaspoon dried oregano
coarse salt and freshly ground black pepper
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
4 medium sweet potatoes
1 tablespoon neutral oil
1 tablespoon Tessemae’s Lemon Garlic
What you do
- Stir together pineapple, onion, cilantro, Buffalo sauce, coriander, cumin, oregano and salt and pepper to taste. Place half of pineapple mixture in a large resealable bag and add chicken. Seal and refrigerate chicken for 1 hour.
- Meanwhile, heat oven to 425 degrees. Place the potatoes on a rimmed baking sheet and rub with oil. Bake until tender, about 45 minutes.
- Heat Lemon Garlic in a large nonstick skillet over medium-high heat. Add contents of bag to pan and cook, stirring often, until cooked through, about 6 minutes.
- Slice each potato in half lengthwise and top with chicken and remaining pineapple mixture.