al pastor shredded chicken tacos

Al Pastor and shredded chicken are a match made in heaven.

INGREDIENTS:

  • 2 lb boneless, skinless chicken breasts or thighs

  • 10 oz (1 can) Chida Awesome Comida Tinga cooking sauce

  • 1 cup of Pineapple Juice

  • 1 small onion, thinly sliced or chopped

  • 2 tbsp olive oil or avocado oil

  • 8-10 small flour tortillas

  • Toppings (optional):

    • Fresh cilantro, chopped

    • Diced onion

    • Crumbled queso fresco or shredded cheese

    • Sliced avocado

    • Lime wedges

    • Chopped Pineapple

INSTRUCTIONS:

1. Cook the Chicken

  • Heat oil in a large saucepan or Dutch oven over medium-high heat. Add Chicken and brown on all sides.

2. Sauté the Onions

  • Add half the sliced or chopped onions and cook for 3-4 minutes until softened and translucent.

3. Add the Tinga Sauce to Chicken

  • Pour the 10oz can of Chida Awesome Comida Al Pastor cooking sauce and water (or chicken broth) into the skillet with the onions. Stir well to combine. Cover with lid.

  • Reduce heat to low, and simmer for 1.5 to 2 hours until chicken is tender.

  • Remove lid, add remaining onions and simmer for another 15-30 minutes or until sauce reduces to half

4. Prepare Chicken & Sauce

  • Remove Chicken, let rest and then shred and place in a bowl

5. Prepare the Tortillas

  • While the chicken is simmering for last 10 minutes, warm the corn tortillas. You can do this by lightly toasting them on a dry skillet for 30 seconds on each side, or by wrapping them in foil and warming them in a preheated oven at 350°F (175°C) for about 5 minutes.

6. Assemble the Tacos

  • Spoon a generous amount of the Chicken Al Pastor mixture onto each tortilla.

  • Top with your favorite toppings: fresh cilantro, chopped pineapple, diced onions, queso fresco, avocado slices, and a squeeze of fresh lime juice.

7. Serve

  • Serve your Chicken Al Pastor Tacos warm, and enjoy with your choice of side dishes like rice or beans.

Previous

Birria Tacos
Next

Chicken Tinga Cheesy Dip