Tacos al Pastor was created in the 1930s by Lebanese immigrants, who introduced the classic Shawarma to the region of Puebla, Mexico. This creation used meat cooked on a vertical or upright grill. The technique fuses the Arabian cooking style and the spices of Mexico in a perfect harmony of flavours. These tacos were originally known as Tacos Arabes, but later on changed to al Pastor, dues the mix of different chilis used in its marination.
Though this heirloom recipe is made traditionally on a grill, we have for you a slow-cooker recipe for Chicken Tacos al Pastor, which lessens the cooking time and reduces the pre-cook prep.
Ingredients for the Meat:
3 chicken breasts, cut into large pieces
2 heads of garlic
1 chipotle pepper in adobo sauce (i.e., sweet tomato puree)
1 teaspoon oregano
1 ½ tablespoon lime juice
½ teaspoon salt
2 cup fresh pineapple, cut into small cubes
½ red onion, chopped
Salsa (as desired)
1. Blend the Garlic, Chipotle pepper, vinegar, oregano, lime juice, salt, 1 ½ cup pineapple cubes and chilli powder in a blender. Blend on high speed until the ingredients are well-combined.
2. Pour the mix over the chicken and mix well. Cover and cook at high temperature for 3 ½ hours or until the chicken shreds easily. Turn off the cooker and allow to rest for 5 minutes. Warm your tortillas in the meantime.
3. To serve, place the chicken mixture into each tortilla, garnish with pineapple, onions, cilantro and salsa. Squeeze a few drops of lime and enjoy!