Ingredients
- 24 Each 6" Heat Pressed Flour Tortillas (10400)
- 5 1/4 Lbs. Adobo Marinated Chicken Thighs, see related recipe
- 3 cup Grilled Pineapple Salsa, see related recipe
Directions
- Season the chicken with salt, grill until cooked through, and roughly chop. Hold hot for service.
- To assemble one taco, place 3 oz. of chicken in a tortilla and top with 2 tbsp. salsa. Serve two tacos per order.
Ingredients- 4 Oz. Ancho Chile, stemmed, seeded, hydrated in hot water
- 4 Oz. Guajillo Chiles, stemmed, seeded, hydrated in hot water
- 1/4 tsp. Coriander, ground
- 1/2 tsp. Cinnamon, ground
- 1 tsp. Black Pepper, ground
- 1 tsp. Mexican Oregano
- 1 tsp. Onion Powder
- 3 Oz. Garlic, peeled
- 1/2 cup Apple Cider Vinegar
- 1 Oz. Lime Juice
- 5 1/2 Lbs. Chicken Thighs, skinless, boneless
Directions
- Combine all ingredients in a blender and puree on high until smooth. Marinate chicken thighs overnight, under refrigeration.
Ingredients- 12 Oz. Pineapple, cut into 1/2" slices
- 6 Oz. Black Beans, drained, rinsed
- 6 Oz. Tomatoes, small, diced
- 3 Oz. Onion, small dice
- 3 Tbsp. Cilantro, chopped
- 2 1/4 Oz. Chipotle in Adobo, stemmed, seeded, minced
- 3/4 Oz. Lime Juice
Directions
- Grill pineapple slices on both sides until well charred. Cut into small dice and combine with remaining ingredients. Reserve refrigerated.
