Kreung Al Pastor Chicken Tacos
Marinate chicken thighs with kreung, achiote and pineapple, bake them in a stack, then sear the sliced chicken for crisp edges.
From my kitchen
Marinade and toppings
Plan ahead
Marinate the chicken overnight if you can. Allow at least 4 hours in the fridge.
Pickled papaya
Shredded green papaya soaked in rice vinegar, sugar and a pinch of salt. Punchy, crunchy and the acidic contrast to the rich chicken.
Pineapple salsa
Diced fresh pineapple, red onion, a squeeze of lime and a pinch of chili flakes. A natural echo of the marinade.
What you need
Ingredients
The chicken
- 3 lbs
The marinade
- 2 tbsp
- 3 tbsp
- 5 cloves
- 3 tbsp
- 1/2 cup
- 2 tbsp
- 3 to 4
- 1 tsp
Toppings and assembly
- As needed
- As needed
- As needed
- As needed
- Optional
- For the stack
Go deeper. Add a small spoonful of bok lahoang liquid to the marinade for a funkier, more complex salt base.
How to make it
Method
-
Build the marinade
Rehydrate the guajillo chiles first: remove stems and seeds, soak in hot water for 15 to 20 minutes, then drain. Blend the achiote paste, lemongrass paste, garlic, fish sauce, pineapple juice, palm sugar, chiles and kaffir lime zest until completely smooth and thick, a rich rust-red paste.
-
Marinate the chicken
Place the thighs in a large bowl or gallon zip bag. Pour the marinade over every piece and massage it in for even coverage. Seal and refrigerate at least 4 hours; 12 hours or overnight lets the lemongrass and guajillo fully penetrate.
-
Build the mini trompo
Line a rimmed baking sheet with foil and preheat the oven to 400°F (200°C). Set a thick pineapple slice down as the base, insert 2 long wooden skewers vertically, thread the marinated thighs on, stacking them snugly, and crown with another pineapple slice.
-
Bake
Bake for 45 to 60 minutes, until the internal temperature reads 165°F on an instant-read thermometer.
-
Sear for the finish
Shave the cooked chicken off the stack with a sharp knife. Toss the shavings into a blazing hot cast-iron skillet for 2 minutes to develop crispy, caramelized bits. Don't skip it.
-
Assemble the tacos
Warm the tortillas on a gas flame or dry skillet until pliable and lightly charred. Spread a thin layer of avocado lime crema or salsa macha, add a generous heap of chicken, then pickled papaya and pineapple salsa. Finish with torn cilantro and Thai basil and serve immediately.
