Name: La Moderna Pasta Salad with Pastor Chicken
Prep time: 290 min
Cook time: 25 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 guajillo chiles, for the pastor chicken; 3 ancho chiles, for the pastor chicken; 1 tomato, for the pastor chicken; 2 chipotle chiles, for the pastor chicken; 1/4 onions, for the pastor chicken; 2 cloves garlic, for the pastor chicken; 1 teaspoon oregano, for the pastor chicken; 1/2 teaspoons cumin, for the pastor chicken; 1/2 teaspoons cinnamon, for the pastor chicken; 3 cloves, for the pastor chicken; 1/4 cups white vinegar, for the pastor chicken; 1 cup pineapple, for the pastor chicken; 1 teaspoon salt, for the pastor chicken; 1/2 teaspoons pepper, for the pastor chicken; 2 chicken breasts, for the pastor chicken; 1/2 onions, for the salad; 1 tomato; 1/4 cups fresh cilantro; 11/2 cups pineapple; 2 limes; 3 tablespoons vegetable oil; 220 grams La Moderna® pasta, elbow #4; salt, and pepper

Preparation

4h 25 mins

25 mins

Medium

For the pastor chicken, first we will marinate the chicken; it is important to do this the night before or at least four hours in advance to let it marinate perfectly. To prepare the marinade, we will clean the guajillo and ancho chiles; removing the veins and all the seeds. Place the chiles in a pot with enough water just to cover them and put them on high heat for about 15 minutes or until the chiles soften. In a skillet or griddle, roast the tomato on high heat, turning occasionally until it cooks evenly. Peel and chop the pineapple, making sure to remove the core. Once the chiles are ready, drain them and place them in the blender. Add the previously roasted tomato. Add the two pieces of chipotle pepper in adobo. Add the spices to the blender: oregano, cumin, cinnamon, and cloves. Add the cup of chopped pineapple and the vinegar, and finally, add the salt and pepper. Blend everything until you get a thick sauce; if the sauce is too thick, you can add a little water to lighten it. Strain the marinade and set it aside in a container while we prepare the chicken. Slice the chicken into bite-sized pieces about 1 cm thick. Place the chicken breasts in a container and pour the marinade over them, mixing thoroughly to cover all the chicken with the marinade. Marinate in the refrigerator for at least 4 hours or overnight. For the salad, once the chicken has marinated long enough, we will cook it in a hot skillet with a little oil. Sauté the chicken until it is lightly browned on both sides. In a pot, place 2.5 liters of water, add salt to taste, and bring to a boil. When the water boils, add La Moderna pasta and cook for 7 to 9 minutes. Drain the pasta and set aside. Cut the pineapple into slices, removing the core, and grill in an electric oven for 10 minutes. Once grilled, chop into small pieces. While the chicken and pasta are ready, chop the onion, tomato, and cilantro into small pieces. Place the previously cooked pasta in a bowl and add the pastor chicken, onion, tomato, cilantro, and pineapple. Add the lemon juice and 2 tbsp. of oil. Mix the pasta with a spoon or spatula to distribute all the ingredients and dress the pasta. Season with salt and pepper to taste.