Chicken Trompo al Pastor

Bachoco
Knowing how to make al pastor chicken will be very useful for having your own tacos at home and being able to make them to your liking and with chicken. The al pastor preparation is a tradition that arrived in Mexico with the conquest, coming from Middle Eastern cultures; in Mexico, it was adapted, and there are currently variations in the marinade and the meat recipe, however, it remains an exceptional Mexican dish. Enjoy this chicken trompo al pastor recipe with your family and the homemade flavor that only you can give it. This version with Bachoco® chicken will delight you!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 3 tablespoons vegetable oil, for the marinade
  • 1/4 onions, for the marinade
  • 3 cloves garlic, for the marinade
  • 2 leaves bay, for the marinade
  • 6 guajillo chiles, for the marinade
  • 2 chipotle chiles, dry for the marinade
  • 2 chipotle chiles in adobo sauce, for the marinade
  • 1 tablespoon achiote paste, for the marinade
  • 3/4 cups pineapple juice, for the marinade
  • 1 cup apple cider vinegar, for the marinade
  • 5 pieces allspice berry, for the marinade
  • 3 pieces clove, for the marinade
  • 1 teaspoon oregano, for the marinade
  • 1/4 teaspoons cumin, for the marinade
  • 1/4 teaspoons cinnamon, for the marinade
  • 1/8 teaspoons ginger, for the marinade
  • salt
  • 1 pineapple, cut into large cubes
  • 3 trays Bachoco® chicken breast fillet, 1.5 kg
  • 1/2 white onions
  • cilantro
  • onion, for serving
  • lime, for serving
  • green salsa, for serving
  • tortillas, for serving
Preparation
10 mins
30 mins
Low
  • For the marinade, heat the vegetable oil in a skillet and cook the onion, garlic, bay leaves, and dried chipotle chiles for a few minutes; add the guajillo chiles, the adobo chipotle, the achiote paste, pineapple juice, apple cider vinegar, allspice, cloves, cumin, cinnamon, and ginger, cover and cook on low heat for 10 minutes, stirring occasionally. Remove and blend in a blender with salt for 5 minutes until a smooth texture is achieved.
  • Place the Bachoco® chicken empanada in a baking dish, cover perfectly with the marinade, and marinate in the refrigerator for 30 minutes (minimum).
  • Insert large cubes of pineapple onto a wooden skewer and then place the empanada of Bachoco® chicken stacked, so that it forms a trompo, finishing with a pineapple and onion, and cover with aluminum foil. Bake for 75 minutes at 200 °C; uncover for a few minutes at the end to brown the outside.
  • Serve with onion, cilantro, lime, and salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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