Last year I bought Check Rick Martinez’s new cookbook titles Mi Cocina, which in Spanish means, My Kitchen. Trying this recipe of pollo al pastor tacos from his cookbook brings his cocina, right into my cocina, and I love it. The bold flavors of this simple dish leave you wanting more tacos. If you’re not a fan of super spicy food simply dial it down as needed. Enjoy!
Pollo Al Pastor Tacos
Ingredients
- 2 tablespoons Recado Rojo or achiote paste
- 3 garlic cloves, finely grated
- 2 canned chipotle peppers in adobo sauce, finely chopped
- 2 tablespoons adobo sauce
- 2 tablespoons apple cider vinegar
- 2½ teaspoons Morton kosher salt (0.7 oz/20 g), divided
- 1 tablespoon agave syrup or honey
- ¼ cup plus 2 tablespoons extra virgin olive oil, divided
- 1 whole chicken (4 lb/1.8 kg)
- 1 medium pineapple (2.2 lb/988 g), peeled, quartered, cored, and thinly sliced crosswise
- 1 large white onion (14.6 oz/416 g), halved and thinly sliced
- Warm Tortillas de Maíz
- Salsa de Aguacate
- Cilantro leaves
- Salsa de Chile de Árbol
Prepare
- In a medium bowl and using a fork, break up the recado rojo so no large clumps remain. Add the garlic, chiles, adobo sauce, vinegar, and 2 teaspoons of the salt and stir, using the fork to smash into a smooth paste. Vigorously whisk the agave syrup and ¼ cup of the olive oil into the achiote mixture until completely smooth.
- Pat the chicken dry with paper towels. Place breast-side up in the center of a 13 × 9-inch baking pan. Liberally brush the chicken with the achiote sauce, getting into every nook and cranny, as well as inside the cavity. The chicken should be completely coated, and there shouldn’t be any sauce remaining.Tie the ends of the drumsticks together with kitchen twine; tuck the wings underneath the back.
- In a medium bowl, toss the pineapple, onion, and the remaining 2 tablespoons oil; season with the remaining ½ teaspoon salt. Arrange around the chicken. Let sit at room temperature for 1 hour; if you have more time, cover the pan(skip letting it sit at room temperature) and refrigerate for at least 3 hours and up to 12. Uncover and let sit at room temperature for 1 hour before roasting.
- Arrange a rack int he center of the oven; preheat to 350°F. Roast the chicken, tossing the onion and pineapple with the juices in the pan halfway through, until the pineapple is lightly browned, the chicken is deep burgundy, and an instant read thermometer inserted into the thickest part of the breasts registers 155°F(the temperature will climb to 165°F as the chicken rests), for 60 to 70 minutes.
- Remove the pan from the oven and let the chicken rest uncovered in the pan for at least 20 minutes and up to 2 hours. Transfer the chicken to a cutting board and carve. Serve with roasted pineapple and onions, tortillas, salsas, and cilantro.
