Delicious Mexican spicy chicken fillet, grilled on rotisserie a la Taco al Pastor, served in crispy tacos with the most delicious fresh pineapple salad and avocado dressing. The meat is beautifully seasoned in the homemade marinade and then gathered on a rotisserie with onions and pineapple. The dish is super easy to make, and then it really just tastes absolutely amazing. A super meal to invite friends over for, authentic and delicious and a wonderful excuse for ice-cold Corona beer on the table.
Ingredients
1 neck step, approx. 2 kg
2 large onions, cut into rings
1 pineapple
Salt and pepper
Avocado Guac
Tomato Salsa
Sour Cream
Spring Onion
Marinade
150 g fresh pineapple
1 cup ketchup
25 ml of apple cider vinegar
2 1/2 tablespoons Mexican spice or taco spice
2 tablespoons brown sugar
1/2 red chilli, without seeds
Salt and pepper
Pineapple salad
250 g cherry tomatoes
1/4 pineapple
2 large handfuls of broad-leaved parsley, finely chopped
1 1/2 avocado
2 spring onions, finely chopped
Salt and pepper
Avocado dressing
2 ripe avocados
100 grams of sour cream 18%
1/2 lemon, the juice thereof
3 tablespoons mild olive oil
50 ml of water
1/2 teaspoon cayenne pepper, – to taste
Salt and pepper
other than that
Code strings
Crispy tacos
Possibly. 2 corn cobs, cooked on the grill
Chilli flakes to the top.
Here’s how you do it
Cut the bottom and top of the pineapple and save it to put together with the meat on the rotisserie. The rest of the pineapple is used for salad and marinade.
The marinade and the roast
- Blend pineapple together with the remaining ingredients and season with salt and pepper.
- Cut the meat into thick slices of approx. 2 cm., Put them in a dish together with the onion rings, and pour the marinade over. Distribute it so that all the meat and onions are smeared well into the marinade. Let it cool for a few hours – or more if the time is right.
- Mount the end slice of the pineapple on your rotisserie, then continue alternating with the meat and onion until all is used up. Finish with the last end slice of the pineapple and tighten it tightly. Tighten the meat tightly with a meat string so that the piece is more even and there are no pieces hanging out.
- Fry it for approx. 3 – 3 1/2 hours at 150 degrees. Note that it shrinks continuously, so you have to tighten the handles continuously during cooking, so that onions, meat and pineapple sit close together.
Pineapple salad
- Cut tomatoes, pineapple and avocado into small cubes.
- Mix it well with spring onion and parsley, give it a little salt and pepper and set aside.
Avocado dressing
- Cut the avocado into large cubes and put it in a blender / mini chopper together with cayenne pepper, sour cream, lemon and olive oil, and blend to a creamy mass.
- Now adjust the consistency with water, and add a little at a time. Used e.g. a sour cream with a lower fat content may well make the dressing thinner, and therefore it is not certain that all the water will be used.
- Season with salt and pepper, and add if necessary. additional cayenne pepper if the dressing is desired a little stronger.
- Refrigerate the dressing until it is to be served with the salad – pour it into a spray bottle.
Side dish
- Line the tacos.
- Take the meat off the rotisserie and cut it into thin strips.
- Put a layer of meat in the bottom of each taco, top with pineapple salad if necessary. grilled corn on the cob, avocado dressing, and a sprinkle of chilli flakes & spring onion.
😍😍😍😍👌