Breakfast Tacos Al Pastor.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground chicken or pork
- 1/2 sweet onion, chopped
- 2 cloves garlic, minced or grated
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 2 chipotle peppers in adobo, chopped
- 1/2 cup not-from-concentrate Florida's Natural® Brand Orange Juice
- 2 cups fresh pineapple chunks
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh basil, chopped
- 1 jalapeño, seeded and chopped
- juice of 1 lime
- 6-8 corn or flour tortillas, warmed
- 4-6 fried eggs
- sliced avocado, for serving
- feta or cheddar cheese, for serving
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Instructions
- 1. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, stirring often and breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the garlic, chili powder, paprika, salt, chipotle peppers, Florida’s Natural orange juice, 1/4 cup water, and 1 cup pineapple. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10-15 minutes. Remove from the heat and stir in the cilantro.
- 2. Meanwhile, in a bowl, combine the remaining 1 cup pineapple, the basil, jalapeño, lime juice, and a pinch of salt.
- 3. To serve, divide the fried eggs among tortillas and top with the chicken. Add the pineapple-basil-salsa, avocado, and cheese. EAT!
Source
Original recipe: View Original
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