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MEXICAN-Grilled Tacos Al Pastor

Source of Recipe

Ezine


List of Ingredients

Filling:
6 medium boneless, skinless chicken breasts

Marinade:
1/2 c. vegetable oil
1 envelope taco seasoning
Juice of 1 lge. lime

Salsa:
2 (15-oz.) cans pineapple tidbits in juice, well drained
1/2 lge. sweet onion, chopped (red, Vidalia, etc.)
1 lge. handful fresh cilantro, roughly chopped
1 or 2 fresh jalapenos, seeded & minced (opt.)





Recipe

In a large zipper-top freezer bag, combine marinade ingredients. Flatten each chicken breast slightly between two sheets of plastic wrap; a few firm taps with the flat side of a meat mallet will help even out the thickness. Transfer chicken to marinade bag and seal; knead/shake carefully to coat well. Refrigerate while preparing salsa or up to 24 hrs.
Shortly before mealtime, combine salsa ingredients in small bowl; cover and refrigerate until served. Heat grill to moderate heat. Drain excess marinade from chicken and grill for about 4-6 minutes per side, or just until done. (Test thickest piece to be sure it has cooked through but not dried out; you're going to slice it anyway!) Remove chicken to cutting board and immediately slice into 1/2-inch strips. Serve wrapped burrito-style in warm flour tortillas with a spoonful or two of salsa tucked inside.
Leftovers reheat well, and salsa will hold in the fridge for at least 24 hrs.
Serves 6.