Al Pastor Tacos


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

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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