GRILLED AL PASTOR CHICKEN TACOS
The yogurt and Al Pastor Skillet Sauce Starter pull double duty, both as a marinade (the yogurt helps keep the chicken moist on the grill) and a “crema” sauce to drizzle over the tacos. Look for sliced fresh pineapple in the supermarket produce section (thick slices or rings are fine for this). If you’re using a whole pineapple, here’s a good guide to break it down.
Prep time: 2 hr, 10 min (includes marinating) | Cook time: 15 min
1 package Al Pastor Skillet Sauce Starter, divided
1 cup container plain yogurt, divided
1½ pounds skinless boneless chicken thighs, excess fat trimmed
Canola oil, for grill
1 pound cored, thickly sliced fresh pineapple
1 red onion, sliced into 1-inch-thick rings
1 serrano chile, minced
1 clove garlic, minced
Sea salt, to taste
2 limes, divided
1 package Non-GMO Hand Made Style Tortillas, White Corn & Wheat
1 cup shredded red cabbage
1 avocado, seeded, peeled and diced
Cilantro, for garnish
In a small bowl, whisk 1 tablespoon Al Pastor Skillet Sauce Starter and ½ cup yogurt. If needed, whisk in 1-2 tablespoons water to thin mixture to a consistency you can drizzle. Cover and refrigerate.
Combine remaining Al Pastor Skillet Sauce Starter and yogurt in a large bowl. Add chicken, tossing to coat. Cover and refrigerate 2 hours and up to overnight, tossing occasionally.
Preheat grill.
Oil grill grates. Brush pineapple and onion with oil. Grill, covered, 3 minutes on each side or until charred. Chop pineapple and onion. Combine in a medium bowl with chile, garlic, salt and juice of 1 lime. Set aside. (Makes about 2 cups. Refrigerate leftovers up to 5 days.)
Remove chicken from marinade, discarding marinade. Pat chicken dry with paper towels. Season with salt. Brush chicken with oil. Grill, covered, 8-10 minutes or until done, turning halfway through.
Warm tortillas on grill.
Slice or shred chicken. Top tortillas evenly with chicken. Drizzle with yogurt-starter sauce “crema.” Garnish with pineapple salsa, cabbage, avocado and cilantro. Serve with remaining lime cut into wedges.
Number of Servings: 4-8