[1 - 1] hey what's up clearly i really like alpa
[2 - 3] store tacos a lot because i've shown you
[4 - 6] guys two different ways to make them on
[6 - 8] this channel but both of those recipes
[8 - 10] were made with pork and both took a long
[10 - 12] time to get right so today i'm going to
[12 - 14] show you a third way to make al pastor
[14 - 17] style tacos at home but this time it's
[17 - 18] only going to take 30 minutes
[18 - 21] this is weeknighting
[25 - 27] [Music] to get started i'll grab a flat shallow
[28 - 29] to get started i'll grab a flat shallow bowl like this one and then throw it
[29 - 31] into the freezer this is gonna save us
[31 - 33] some time later on but i'll get back to
[33 - 34] that for now i need to chop the
[34 - 35] vegetables for my salsa today i'm gonna
[36 - 38] make a bright fresh tart tomatillo style
[38 - 40] salsa to make that i need a small dice
[40 - 42] half of a white onion to keep things
[42 - 44] simple and to save on dirty dishes here
[44 - 46] this salsa is not gonna be pureed so i
[46 - 47] do need to take the time to get
[47 - 49] everything inside the salsa chopped
[49 - 51] relatively small this half white onion
[51 - 53] is roughly 75 to 100 grams and once it's
[53 - 55] all diced up i'll scoot it into a high
[55 - 57] sided saucepan like this then next up is
[58 - 60] poblano peppers or jalapenos or serranos
[60 - 62] if you want things spicier i'm not a
[62 - 65] tough guy so i do not size wise i'm
[65 - 66] going with a small dice on these
[66 - 68] poblanos just like the white onions in
[68 - 70] total i need 100 grams or so that's
[70 - 72] about one whole poblano or two to three
[72 - 74] jalapenos into the saucepan it goes for
[74 - 76] the tomatillo part of this tomatillo
[76 - 78] salsa i peeled five to six medium sized
[78 - 80] fruits and then gave them a medium to
[80 - 82] large chop these tomatillos are actually
[82 - 84] gonna turn into a mush when we cook the
[84 - 85] salsa so we don't really need to chop
[85 - 87] them as small and perfectly as the
[87 - 89] onions and peppers in total i need 350
[89 - 91] to 400 grams of fresh tomatillos and
[91 - 92] once i do i'll scoot them into my
[92 - 94] saucepan lastly using my garlic press
[94 - 96] i'll add in five to ten cloves of garlic
[96 - 98] depending on how large your cloves are
[98 - 100] that should be 15 to 20 grams then in
[100 - 103] goes 5 grams of salt and 50 grams of
[103 - 104] water that little bit of water is gonna
[104 - 106] quickly steam up the pot and help the
[106 - 108] tomatillos release their juices as they
[108 - 110] soften next i'll drop this pot on the
[110 - 111] stove over medium-high heat and bring it
[111 - 113] up to a simmer that should take two to
[113 - 115] three minutes and once we're there i'll
[115 - 116] lower the heat to medium-low pop on a
[116 - 118] lid and then cook for about 10 minutes
[118 - 120] or so and i'll check back then from here
[120 - 122] we need to make our alpa store marinade
[122 - 123] for that i'll grab a high-setting
[123 - 125] container and into that i'll measure 50
[125 - 127] grams of pineapple i'm using fresh here
[127 - 129] because i personally have no problem
[129 - 131] eating the rest of this giant fruit as a
[131 - 133] snack but canned pineapple will work in
[133 - 134] a pinch if that's all you've got behind
[134 - 136] that i'll add 100 grams of orange juice
[136 - 138] that's about two fruits worth if you're
[138 - 139] using fresh but store-bought oj would
[139 - 141] work fine as well then 25 grams of water
[141 - 143] 25 grams of white distilled vinegar 20
[143 - 146] grams of sugar 20 grams of salt 30 grams
[146 - 148] of achiote anato paste and if you're not
[148 - 151] familiar with a a paste this is a pantry
[151 - 153] item that i highly recommend keeping on
[153 - 155] hand if you don't already achiote and
[155 - 157] natto paste is essentially a brick or i
[157 - 159] guess more accurately it's a condimented
[159 - 161] paste made from ground and auto seeds
[161 - 163] and a few other spices it's often used
[163 - 165] in the mexican pork dish called
[165 - 167] cochinita pabil but for me it's also
[167 - 170] like the flavor of al pastor the flavor
[170 - 172] is overall hard to describe but it's
[172 - 175] like pecan earthy peppery and pretty
[176 - 178] tart but don't eat it raw though if you can't
[178 - 180] but don't eat it raw though if you can't get this product or something like it i
[180 - 181] would sub in some lime juice some chili
[181 - 184] powder and paprika in its place but i'll
[184 - 185] throw an alternative recipe for that
[185 - 187] specifically in the description box for
[187 - 188] those of you who don't have it next i'll
[188 - 190] add in 2 grams of oregano 5 grams of
[190 - 193] garlic powder 5 grams of cumin and 10
[193 - 195] grams of chili powder now the immersion
[195 - 196] blender goes in and i'll puree this
[196 - 197] until everything is well combined and
[197 - 200] there is no longer large chunks of anato
[200 - 202] and pineapple floating around and there
[202 - 203] we go not only is this paste super
[204 - 205] flavorful but it also freezes well i
[205 - 208] usually make a 2 or 3x batch and store
[208 - 211] it for future be man's taco tuesdays now
[211 - 213] for the meat as you guys have already
[213 - 214] inferred from the title of this video
[214 - 216] i'm making a chicken version of this
[216 - 219] traditionally pork or lamb based dish so
[219 - 221] today i've got two pounds of boneless
[221 - 223] skinless chicken thighs and i'm throwing
[223 - 225] them into a medium bowl now in goes
[225 - 226] about half of my marinade or let's say
[226 - 228] about 100 grams or so then i'll save the
[228 - 230] rest of this for something special a
[230 - 232] little bit later on using some tongs i'm
[232 - 233] going to hop into the bowl now to get
[233 - 235] everything nicely coated this might come
[235 - 237] as a surprise to you guys but most
[237 - 239] marinades don't really do anything to
[239 - 241] make meat more flavorful yes the salt
[241 - 242] and acidity in there will alter the
[242 - 244] structure of the meat and that might
[244 - 246] tenderize it a little bit but overall
[246 - 247] the flavors in the marinade won't go
[248 - 250] deep inside so i make marinades thick
[250 - 251] like this one so that they stick to the
[252 - 253] outside of the meat and so i can
[253 - 255] actually enjoy their flavor once my
[255 - 256] chicken is well coated in the marinade
[256 - 258] i'm going to grab a half sheet tray
[258 - 259] lined with foil and then lay out the
[259 - 261] thighs the thighs i bought were about
[261 - 263] six pieces per pound so that's 12 in
[263 - 264] total here and i'll lay them out
[264 - 266] together in a four by three pattern
[266 - 268] right in the middle of my tray edge to
[268 - 270] edge now on either side of the chicken
[270 - 271] on the sheet tray i'm going to lay down
[271 - 273] two planks of fresh pineapple the pieces
[273 - 275] here should be close in size and
[275 - 276] thickness to the chicken thighs that
[276 - 278] will make sure that they get caramelized
[278 - 280] at roughly the same rate as the chicken
[280 - 281] they were sticking up too close to the
[281 - 283] broiler that fruit sugar would burn
[283 - 285] super fast speaking of the broiler look
[285 - 287] at this one it's been preheating for 15
[288 - 290] minutes or so and it's ready to char
[290 - 291] some chicken so i'll throw my sheet tray
[291 - 292] under the broiler and let it rip for
[292 - 294] about five minutes before i come back
[294 - 296] and check on it while that cooks let's
[296 - 297] check on our salsa it's been about 10
[297 - 299] minutes or so and as you can see the
[299 - 301] tomatillos have softened and turned
[301 - 303] saucy now we need to evaporate some of
[303 - 304] this excessive moisture in here to get
[304 - 307] things nice and salsa-y so i'll leave
[307 - 308] the lid off for now and cook for another
[308 - 310] eight to ten minutes over medium heat
[310 - 312] while i thank the sponsor of this video
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[376 - 377] after five to eight minutes under the
[377 - 379] broiler my thighs are looking pretty
[379 - 381] good but these broilers always tend to
[381 - 383] have hot and cold spots and the front
[383 - 384] here needs a little bit more color so
[384 - 386] i'll rotate the tray and throw it back
[386 - 388] under the broiler for five more minutes
[388 - 389] after that five minutes i'll pull out my
[390 - 391] tray and as you can see the first side
[391 - 393] here is perfectly charred up with some
[393 - 396] nice grilled flavor some of the sugars
[396 - 397] in that marinade have deeply caramelized
[397 - 399] and the pineapple on the sides is just
[399 - 401] starting to get there as well now flip
[401 - 402] the chicken over so that we can get some
[402 - 403] char on the back side i'll leave the
[404 - 405] pineapple as it is though because that
[405 - 407] needs a little bit more color then once
[407 - 408] the thighs are inverted i'll throw this
[408 - 410] tray back under the broiler for five to
[410 - 411] eight more minutes or until the back
[411 - 413] side is well charred while that cooks
[413 - 415] let's check one more time on this
[415 - 416] tomatillo salsa as you can see after
[416 - 418] about 15 to 20 minutes of cook time it
[418 - 420] has evaporated down into a thicker
[420 - 422] consistency that actually looks like a
[422 - 424] salsa i'll call this done remember that
[424 - 426] cold bowl i'll grab that and fill it
[426 - 428] with my hot salsa i'm pretty sure this
[428 - 430] isn't going to crack it because it
[430 - 432] hasn't happened to me yet and i do this
[432 - 434] pretty often i guess fingers crossed
[434 - 436] we'll see how it goes but yeah cold bowl
[436 - 438] obviously will make hot salsa cold fast
[438 - 440] i'm hungry and i want to make sure that
[440 - 442] my salsa is ready for taco time so to
[442 - 443] make double shirt i'll throw this bowl
[443 - 445] into the freezer to cool for five to ten
[445 - 447] minutes while i finish up the taco meat
[447 - 449] after 15 to 20 minutes of cooking this
[449 - 451] chicken thigh alpas store is ready to
[451 - 453] come out of the oven as you can see the
[453 - 454] back side of these thighs are fully
[454 - 456] cooked and have taken on some nice dark
[456 - 459] color as have the pineapples charred
[459 - 461] fruit tastes very good especially in a
[461 - 464] taco and if you're skeptical on that you
[464 - 465] gotta freaking trust me here dude it's
[465 - 467] gonna be good now i'll let these thighs
[467 - 469] rest for five minutes or so while i heat
[469 - 471] my tortillas these days i do that in a
[471 - 473] dry non-stick pan some people throw oil
[473 - 475] in there and i think that can work but i
[476 - 477] find it makes the final product kind of
[477 - 479] greasy once the torties are in the
[479 - 481] warmer now it's time to finish up the
[481 - 482] meat for that i'll lay out my thighs on
[482 - 484] a cutting board four to five at a time
[484 - 486] then using my tongs and my knife i'll
[486 - 488] come back and cut these thighs every
[488 - 490] half inch or so this is my attempt at
[490 - 492] recreating the slice size off of the
[492 - 494] trumpo or the spit that al pastor is
[494 - 496] usually cooked on in mexico i'll come
[496 - 497] back and chop at a 90 degree angle to
[497 - 500] get a rough half inch dice overall then
[500 - 501] i'll scoot this meat into a bowl to
[501 - 503] finish the rest i'll do the same dice to
[503 - 505] the pineapple as well once all my
[505 - 507] chicken and pineapple are diced up like
[507 - 508] this i'll scrape any remaining chicken
[508 - 510] juices and chicken sauce left on the
[510 - 512] sheet tray be careful not to scrape up
[512 - 514] too much of that burnt marinade though
[514 - 517] leave that stuff right where it is so if
[517 - 519] you're really hungry this stuff is ready
[519 - 521] to eat as is right now but for another
[521 - 523] three to four minutes of work it can be
[523 - 525] brought to the next level and i highly
[525 - 528] recommend you do it so i'll grab my meat
[528 - 529] bring it over to the stove and into a
[529 - 531] very hot non-stick pan i'll squeeze
[532 - 534] three tables of oil and then load in my
[534 - 535] meat i'm gonna fry this meat for about a
[536 - 537] minute or so on this first side to get
[537 - 539] some nice color on the outside and to
[539 - 541] evaporate any excessive moisture that
[541 - 543] was left over from resting after 60
[543 - 545] seconds or so i'll add in about four to
[545 - 547] five tablespoons or 40 to 50 grams of my
[547 - 550] reserved al pastor marinade a shake
[550 - 552] shake and a toss toss now to combine and
[552 - 553] from here i'll saute for another three
[553 - 555] minutes or so or until the chicken has
[555 - 556] taken on a touch more color and the
[556 - 558] sauce has reduced to the point of near
[558 - 561] caramelization like this now let's make
[561 - 563] it into a taco to make these taqueria
[563 - 564] style i'm going to use a double layer of
[564 - 567] corn tortillas that extra corn really
[567 - 568] helps round out the bite and makes for a
[568 - 571] hearty meal overall next goes down three
[571 - 572] ounces or so of the chicken thigh al
[572 - 575] pastor meat then a strong pinch of
[575 - 577] chopped cilantro and white onion mixed
[577 - 578] together behind that i'll scoop on a few
[578 - 581] dollops of my quick tomatillo salsa as
[581 - 582] you can see this stuff's set up in the
[582 - 584] freezer really nicely and the fresh
[584 - 586] bright acidity from those tomatillos is
[586 - 588] going to perfectly balance out the salty
[588 - 590] sweet chicken lastly to bring some
[590 - 592] creamy clean richness to the top i'll
[592 - 594] sprinkle on some grated queso fresco
[594 - 596] cheese but a crumbled feta would also
[596 - 597] work if you don't have it you guys for
[597 - 600] 30 minutes of work this is a really dope
[600 - 602] taco setup we have a fresh homemade
[602 - 604] salsa and a vibrant deeply flavorful
[604 - 606] meat that tastes like it was cooked on a
[606 - 608] spit you definitely couldn't go out and
[608 - 611] buy mexican food for less time and i
[611 - 613] would be happy to bet that this is gonna
[613 - 615] taste better i really hope you try this
[616 - 618] let's eat this thing