I remember the first time I helped her make these. I was probably around ten, and my job was to warm the tortillas. I’d flip them with a spatula, trying not to burn my fingers, as the kitchen filled with the aroma of spices and freshly chopped cilantro. My mom would remind me to keep an eye on the chicken, so it didn’t dry out. These tacos were more than just a meal—they were a lesson in flavors, patience, and the joy of creating something delicious to share with family.
Every bite of these Chicken al Pastor Tacos transports me back to those wonderful evenings. The seasoned chicken, nestled in warm corn tortillas, topped with creamy avocado slices, diced onions, and a sprinkle of cotija cheese, all brought together with a splash of lime juice—it’s simply irresistible. Whether you’re cooking for family or hosting friends, these tacos are guaranteed to be a hit. And the best part? They come together in just 15 minutes, making them perfect for a quick weeknight dinner or a lively weekend gathering.
Gather your loved ones, lay out the toppings, and let everyone build their perfect taco. It’s not just about the food but the memories you make while enjoying it. So why not try these Chicken al Pastor Tacos tonight? Trust me, your taste buds—and your family—will thank you!
How to Make Chicken al Pastor Tacos
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Ingredients:
- 1 pound cooked chicken al pastor, warm
- 12 small (3-4 inch) corn tortillas, warmed or toasted
- 1/2 cup onion, diced
- 2 tablespoons cilantro, chopped
- 1 avocado, sliced
- 2 tablespoons cotija (or queso fresco or feta), crumbled
- 1 lime, sliced
Directions:
- Warm your corn tortillas by toasting them in a skillet or wrapping them in foil and placing them in the oven.
- Once the tortillas are ready, top each one with a portion of the warm chicken al pastor.
- Add diced onions, chopped cilantro, and avocado slices on top of the chicken.
- Sprinkle crumbled cotija cheese over each taco and squeeze some lime juice for added zest.
- Serve immediately and enjoy your delicious homemade tacos!
Customizing Chicken al Pastor Tacos: Alternative Ingredients
If you’re missing any ingredients, don’t fret! You can substitute chicken with pork or beef for a different take. Swap cotija cheese with queso fresco or feta if needed. For a different flavor profile, try adding pineapple chunks or pickled jalapeños.
Best Ways to Store Leftover Tacos
To store these tacos, keep the chicken al pastor and toppings separate from the tortillas. Store them in airtight containers in the fridge for up to three days. When ready to eat, reheat the chicken, warm the tortillas, and assemble the tacos fresh.
Perfect Pairings for Chicken al Pastor Tacos
These tacos shine with a side of Mexican rice or refried beans. Pair with a refreshing drink like a cold cerveza or a tangy margarita. For a non-alcoholic option, try a Mexican limeade or horchata.
Mastering the Art of Chicken al Pastor Tacos
To amp up the flavor, marinate your chicken in al pastor spices a day before. Don’t skip warming the tortillas, as it enhances their flavor and texture. For extra crunch, lightly grill the tortillas before serving.
Adding a Seasonal Spin to Chicken al Pastor Tacos
During summer, add fresh mango or grilled corn to the tacos for a sweet twist. In winter, serve them with a spicy, homemade salsa to add warmth. In spring, fresh radishes add a delightful crunch.
FAQs:
What is chicken al pastor?
Chicken al pastor is a Mexican dish made by marinating chicken in a blend of spices and pineapple juice, then cooking it to tender perfection. It’s inspired by shawarma brought by Lebanese immigrants to Mexico, combining traditional Middle Eastern spices with indigenous Mexican flavors.
Can I make chicken al pastor tacos ahead of time?
You can prepare the chicken al pastor in advance and store it in the refrigerator for up to three days. When you’re ready to serve, warm the chicken and tortillas, then assemble the tacos with fresh toppings for the best taste and texture.
How can I make the chicken al pastor spicier?
To add more heat, incorporate finely chopped jalapeños or a dash of hot sauce into your chicken marinade. You can also sprinkle red pepper flakes over the assembled tacos for an extra kick. Adjust the spice level to suit your taste preferences.
Are there vegetarian alternatives for this recipe?
Yes, you can use grilled or roasted vegetables like zucchini, bell peppers, and mushrooms as a vegetarian substitute for chicken. Season them with similar al pastor spices to maintain the dish’s signature flavor.
What is the best way to reheat leftover tacos?
To reheat leftover tacos, warm the chicken gently in a skillet or microwave until heated through. Toast the tortillas lightly on a stovetop or griddle before assembling the tacos with fresh toppings. This method helps retain the flavor and texture of the tacos.
Can I freeze the chicken al pastor?
Yes, you can freeze cooked chicken al pastor in an airtight container or freezer bag for up to three months. Thaw in the refrigerator overnight before reheating and serving. Freezing helps preserve the flavor and texture, making it a great option for meal prep.
Chicken al Pastor Tacos
Ingredients
- 1 pound cooked chicken al pastor warm
- 12 small (3-4 inch) corn tortillas warmed or toasted
- 1/2 cup onion diced
- 2 tablespoons cilantro chopped
- 1 whole avocado sliced
- 2 tablespoons cotija cheese or queso fresco or feta, crumbled
- 1 whole lime sliced
Instructions
- Begin by warming your corn tortillas. You can either toast them in a skillet or wrap them in foil and heat them in the oven.
- Once the tortillas are warmed, take the warm chicken al pastor and place an appropriate amount on each tortilla.
- Add diced onions, chopped cilantro, and sliced avocado on top of the chicken.
- Sprinkle the cotija cheese over each taco and finish with a squeeze of lime juice.
- Your tacos are now ready to serve! Enjoy the delicious flavors!
