Chicken al Pastor

I consider Mexican food comfort food.  When I was a little girl living in Arizona, my mom would regularly pick up freshly made tortillas from a small shop in Mesa.  We would go home and she would warm them with a little butter.  #bestsnackever

As an adult, I love the warm spice of Mexican flavors. Ah, let’s be honest, I like it spicy!!  I love the buttery texture of beans next to the crunch of lettuce or cabbage and the spiciness of meat all wrapped in a tortilla. That got me thinking about tacos al pastor.

Tacos al pastor is generally made with pork and the most interesting thing is… it’s actually not Mexican in its origins.  Lebanese immigrants to Mexico introduce a similar dish know as shawarma, lamb wrapped in flatbread.  Over time it morphed into the al pastor that we know and love.

For this recipe, I decided to lighten it up a bit and use chicken.  It doesn’t take anything away from the slow-cooked deliciousness!  My general directions are for a slow-cooker, but you can also easily use an Instant Pot.  I’ve included those directions at the end.  I also have included a quick slaw to top your tacos.

Let me know if you enjoy it!

[lt_recipe name=”Chicken al Pastor” servings=”4-6″ prep_time=”10M” cook_time=”6-8 HRS” total_time=”6-8 HRS” difficulty=”Easy” summary=”A delicious slightly lighter version of al pastor” print=”yes” ingredients=”2lbs boneless, skinless chicken breast;½ cup chicken broth;1 cup frozen pineapple chunks;Juice of one orange;Juice of two limes;1 onion, sliced thinly;3-4 cloves garlic, minced;2 chipotle chiles in adobo, chopped (use less if you’re sensitive to hot spice);1 tbls adobo sauce;1 tsp ground cumin;1 tsp ground paprika;1 tsp dried oregano;salt and pepper to taste;;Quick Slaw;½ purple cabbage, shredded;½-1 red onion, sliced thinly;½ cup frozen pineapple, defrosted and chopped;Handful fresh cilantro, chopped;Juice of ½ lime;” ]Place the onions on the bottom of the slow cooker and lay the chicken on top. Season with salt and pepper. Sprinkle the pineapple chunks on top.;;In a small bowl combine the broth, juice, garlic, chiles, adobo sauce, cumin, paprika, and oregano. Stir to combine. Pour the sauce over the contents of the slow-cooker.;;Cover and cook on low for 6-8 hours.;;Once the chicken is done cooking, use two forks to shred it. It is ready for serving.;;If desired, pour the chicken onto a rimmed baking sheet. Broil for 3-5 minutes or until the chicken is browned and the juices have evaporated.;;Serve with warmed tortillas, avocado slices, and Quick Slaw.;;;For the slaw:;Combine shredded cabbage, red onion, chopped pineapple and its juice, cilantro, and lime juice. Season to taste with salt and pepper.[/lt_recipe]

Instant Pot Directions:

Follow the same directions as above to layer the ingredients in the pot. Seal the lid and use the poultry setting. Adjust the time to 30 minutes. Allow the pot to release pressure naturally.