Ingredients
- 24 each 6" Heat Pressed Flour Tortilla (10400)
- Adobo Marinated Chicken Thighs see related recipe
- To Taste Salt
- 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 lb. 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. Tomato, 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
- Salt, to taste
Directions
- Grill pineapple slices on both sides until well charred. Cut into small dice and combine with remaining ingredients. Reserve refrigerated.
