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With this recipe I wanted to mix the flavor of one of the favorite Mexican dishes; the tacos al pastor, with one of the favorite pastas in the country's homes; A delicious pasta of coditos, in the form of a fresh salad. In order to get the flavor, but also to make it a light recipe, I used the traditional marinade of meat to the shepherd to marinate some chicken breasts and to complement the elements that we would find accompanying these tacos I added tomatoes, pineapple, onion and lemon, the result pleased me and my family because the pasta of coditos allowed to create the sensation of the tortilla as the accompanying carbohydrate, I hope you also enjoy it.
Ingredients
3 guajillos chiles for the chicken to the shepherd
3 wide chiles for the chicken to the shepherd
1 piece of tomato for the chicken to the shepherd
2 pieces of Chipotle pepper for the chicken to the shepherd
1/4 of piece of onion for the chicken to the shepherd
2 cloves of Garlic for the chicken to the shepherd
1 teaspoonful of oregano for the chicken to the shepherd
1/2 teaspoonful of cumin for the chicken to the shepherd
1/2 teaspoonful of cinnamon for the chicken to the shepherd
3 pieces of clove for the chicken to the shepherd
1/4 of Cup of White vinegar for the chicken to the shepherd
1 Cup of pineapple for the chicken to the shepherd
1 teaspoonful of Salt for the chicken to the shepherd
1/2 teaspoonful of Pepper for the chicken to the shepherd
2 pieces of chicken breast for the chicken to the shepherd
For the chicken to the shepherd, first we are going to marinate the chicken, it is important that we do it a night before or at least four hours before to let it marinate perfectly. To prepare the marinade, let's clean the guajillo chile and the ancho chile; revealing and removing all the seeds. Place the chiles in a pot with enough water only to cover the chiles and place over high heat for about 15 minutes or until the peppers are softened. In a pan or comal roast the tomato over high heat, turning occasionally until it is cooked evenly. Peel and chop the pineapple, without forgetting to remove the heart. Once the chiles are ready, we are going to drain them and place them in the blender. We add the tomato that we previously roasted. Incorporate the two pieces of marinated chipotle chili. Add the spices to the blender: the oregano, the cumin, the cinnamon and the cloves. Add the cup of chopped pineapple and 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 store it in a bowl while preparing the chicken. Slice the chicken into bite-size pieces about 1 cm thick. Place the chicken breasts in a bowl and pour the marinade, mix thoroughly until all the chicken is covered with the marinade. Marinate in refrigeration for at least 4 hours or overnight.
For the salad, Once the chicken marine enough time we will cook it in a hot pan with a little oil. Sauté the chicken until golden brown on both sides. In a saucepan place 2.5 liters of water, add salt to taste and bring to a boil. When boiling the water, add the La Moderna pasta and cook for 7 to 9 minutes. Drain the pasta and reserve. Cut the pineapple into slices by removing the heart and roasting in an electric oven for 10 minutes. Once roasted, chop into small pieces. While the chicken and pasta are ready, chop the onion, tomato and cilantro into small pieces. Place the pasta that we previously cooked in a bowl and add the chicken to the shepherd, the onion, the tomato, the cilantro and the pineapple. Add the lemon juice and 2 tbsp. of oil. Mix the pasta with a spoon or shovel to distribute all the ingredients and dress the pasta. Season with salt and pepper to taste.
PRESENTATION
Decorate this pasta with fresh cilantro leaves and slices of lemon.
TIPS
Give variety to the recipe and use different pastas La Moderna® to prepare this salad, the rotini, the pasta bow are an excellent way to vary the presentation of your dish Serve warm or cold salad.
