Al Pastor Tacos
Prep Time: 60 minutes
Total Time: 1 hr 30 min
Servings: 8
Ingredients:
4 cups chicken broth
1/4 cup tomato paste
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken, cut into 1-inch pieces
Coarse sea salt and pepper
1 red onion, chopped
2 carrots, diced
1 red bell pepper, chopped
3 garlic cloves, crushed
1 tablespoon chopped ginger
1 cup crunchy peanut butter
1 habanero pepper, seeded and chopped
1 bay leaf
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
4 cups collard greens, chopped
2 sweet potatoes, peeled and cut into 1/2-inch cubes
4 cups chicken broth
1/4 cup tomato paste
1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken, cut into 1-inch pieces
Coarse sea salt and pepper
1 red onion, chopped
2 carrots, diced
1 red bell pepper, chopped
3 garlic cloves, crushed
1 tablespoon chopped ginger
1 cup crunchy peanut butter
1 habanero pepper, seeded and chopped
1 bay leaf
1/2 teaspoon coriander
1/4 teaspoon cumin
1/4 teaspoon cinnamon
4 cups collard greens, chopped
2 sweet potatoes, peeled and cut into 1/2-inch cubes
Directions:
Combine the stock and tomato paste whisk or until no lumps of tomato paste.
Heat olive oil in a pot until shimmering.
Season chicken with salt, pepper and sear chicken until brown 8 minutes. Transfer the chicken to a plate. Set aside.
Add onion, carrots, and bell pepper to the pot and cook, 5 minutes.
Add garlic and ginger; cook until fragrant, 45 to 60 seconds.
Add stock mixture, peanut butter, habanero pepper, bay leaf, coriander, cumin, and cinnamon; stir until smooth.
Add chicken, collard greens and sweet potatoes.
Reduce the heat to medium-low and cook 25 minutes.
Taste and adjust for seasoning with salt and pepper.
Combine the stock and tomato paste whisk or until no lumps of tomato paste.
Heat olive oil in a pot until shimmering.
Season chicken with salt, pepper and sear chicken until brown 8 minutes. Transfer the chicken to a plate. Set aside.
Add onion, carrots, and bell pepper to the pot and cook, 5 minutes.
Add garlic and ginger; cook until fragrant, 45 to 60 seconds.
Add stock mixture, peanut butter, habanero pepper, bay leaf, coriander, cumin, and cinnamon; stir until smooth.
Add chicken, collard greens and sweet potatoes.
Reduce the heat to medium-low and cook 25 minutes.
Taste and adjust for seasoning with salt and pepper.
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