Grilled Tacos "Al Pastor"
Source of Recipe
Yahoo
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.
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