If you read my NYC FOOD blog post, you know that the Chicken al Pastor tacos at Oxomoco were Brian's favorite bite of our whole trip. Which got me thinking-- should we try to make these or just leave it alone and not make horrible tacos and squash the wonder memories of yum. Obviously I went with the first option or we wouldn't be here.
So I started looking for a recipe online and stumbled upon a slow cooker version. I thought this would be perfect for a weekend and the chicken would really have time to marinate. Ran it past Brian, he approved and Saturday we tried it out.
They turned out really great! The accompaniments were really wonderful-- we ended up charring pineapple like they did at Oxomoco and that really set them off. Brian made some salsa verde to be just like our Brooklyn experience and it was great! The whole recipe was really simple-- you should really try it!
Ingredients:
2 lbs. boneless, skinless chicken breast - we used thighs
1/2 c. chicken stock
1/4 c. freshly squeezed orange juice (1 large)
2 Tbsp white vinegar
1 large yellow onion, diced
1 c. fresh pineapple chunks
3 cloves minced garlic
2 chipotle chiles in adobo, chopped
1 Tbsp sauce from chipotle chiles in adobo
1 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1 tsp oregano
1 tsp salt
1/2 tsp black pepper
For Serving:
Corn or flour tortillas
2 c. shredded red cabbage - we skipped
2 large avocados, sliced - bought but forgot!
Fresh pineapple chunks - we charred
Freshly chopped cilantro
Instructions:
Place the chicken into the bottom of a large slow cooker.
Pour in the chicken stock, orange juice, and vinegar. Add the onion, pineapple chunks, garlic, chipotle chiles in adobo and their sauce, chili powder, cumin, paprika, oregano, salt, and pepper. Give it a good stir. Cover, and cook on low for 6-8 hours or high 3-4 hours. I ended up cooking on low for about 5 hours and then switched to keep warm until we were ready to eat.
When done, shred the chicken with a fork and preheat the oven's broiler (this step is optional). Pour the chicken onto a large rimmed baking tray. Broil for 3-5 minutes or until browned and juices have evaporated.
Serve chicken inside charred corn tortillas with avocado slices, fresh pineapple, purple cabbage, and cilantro.
YUM! You won't regret this one. I'm actually wondering where the leftovers went..... XOXO!
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