CHICKEN TACOS (AL PASTOR STYLE)
3/4 cups of Pineapple Chunks Campoverde
1 Big chili
1 Guajillo chili
1 Piece of onion
1 Garlic clove
½ Orange juice
1 A dash of vinegar
1 tbsp. of Annatto
1 Bay leaf
We suggest using an wholegrain tortilla.
Place the chilies in a pot with water for 3 minutes.
Blend half of the pineapple (3/8 cup) Along with the annatto, chopped onion, garlic, oregano, salt, cloves, orange juice, vinegar and the soaked chiles.
Pass the sauce through a sieve.
Add the chicken to the sauce, mix and leave to marinate for at least 5 hours.
The longer its marinated, the better the taste.
Put the mixture in a pan and let it cook.
When the chicken is cooked well remove from the heat and remove the sauce that remains.
Serve the chicken in tacos with a bit of pineapple, coriander and onion.
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