Name: COYO Taco’s Pollo al Pastor Tacos
Yield: 12 tacos
Ingredients: 4.0 guajillo chiles, stems and seeds removed; 2.0 achiote paste; 4.0 whole garlic cloves; 1.0 small white onion peeled and chopped; 0.5 pineapple juice; 0.5 orange juice; 0.25 cider vinegar; 0.5 ground cumin; 0.5 black pepper; 2.0 whole cloves; 2.0 whole allspice berries; 1.0 small piece canela (Mexican cinnamon stick); 2.0 salt; 2.0 boneless, skinless chicken breast; 2.0 pastor marinade (recipe above); 2.0 pineapple, peeled and cut into 1/2″ rings; 1.0 onions, sliced into 1/4″ thick rings; 0.25 light olive oil; 0.25 chopped fresh cilantro; 0.5 finely grated cotija cheese; 12.0 corn tortillas

Servings 12 tacos ×

Ingredients

4 guajillo chiles, stems and seeds removed

2 tbsp. achiote paste

4 whole garlic cloves

1 small white onion peeled and chopped

½ cup pineapple juice

½ cup orange juice

¼ cup cider vinegar

½ tsp. ground cumin

½ tsp. black pepper

2 whole cloves

2 whole allspice berries

1 small piece canela (Mexican cinnamon stick)

2 tsp. salt

2 lbs. boneless, skinless chicken breast

2 cups pastor marinade (recipe above)

2 cups pineapple, peeled and cut into 1/2″ rings

1 cup onions, sliced into 1/4″ thick rings

¼ cup light olive oil

¼ cup chopped fresh cilantro

½ cup finely grated cotija cheese

12 corn tortillas

Meal Type / Course Entrée

Cuisine Mexico

(Courtesy of COYO Taco)

Chef Scott Linquist.

Welcome to another tasty edition of Chefs Share, where we highlight recipes from your favorite local chefs and restaurants. This month’s recipe comes from COYO Taco’s Scott Linquist. In 2014, chef Linquist, with his partners Alan and Sven, created and opened the first of many COYO Taco locations in Miami’s trending art hub, Wynwood. The partners have since grown the beloved taco shop to over 10 locations across the globe.

This recipe shines the spotlight on the taco joint’s popular pollo al pastor tacos. Make sure to read the entire recipe before you start cooking. Enjoy!

POLLO AL PASTOR TACOS

PREPARATION

· To make marinade, roast chiles in dry skillet; once toasted, cover with water and bring to a simmer.

· Remove from heat and let rest 10-15 minutes; once chiles are rehydrated and soft, place in blender, add remaining marinade ingredients, purée until smooth and set aside.

· Place chicken in large zip-close bag; pour marinade over chicken, seal bag and shake to make sure marinade coats breasts on both sides.

· Refrigerate at least 1-2 hours (overnight is better).

· Preheat barbecue grill to high heat or, if cooking on stovetop, a cast iron grill pan.

· Place pineapple and onions on grill or in pan; brush with olive oil and season with sprinkle of salt.

· Grill or cook about 2 minutes on each side to cook through and produce a nice char; once grilled, place in zip-close bag or covered bowl so they continue to steam.

· Wipe grill or pan with oil before cooking chicken breasts; grill each about 3-5 minutes on each side, depending on thickness, until cooked through.

· Place chicken in fresh zip-close bag or covered container and let rest about 10 minutes.

· Dice pineapple and onions and set aside; cut chicken into large dice or thin strips, whichever you prefer.

· One at a time, heat tortillas on both sides on a hot skillet or griddle; place in sealed zip-close bag to keep warm.

· Heat skillet with a little olive oil and quickly sear and warm chicken.

· Place 2-3 ounces pollo al pastor into each warm tortilla and top with about 1 tablespoon of pineapple and 1 teaspoon onions, then sprinkle with cotija cheese and chopped cilantro; serve with plenty of your favorite salsa or hot sauce.