EASY 30 MINUTE CHICKEN AL PASTOR TACOS | WEEKNIGHTING

[@BrianLagerstrom]

Use code BRIANL and get 20% off your Kettle and Fire order at www.kettleandfire.com/brian

[@stephenstilwell1488]

when are you gonna compile a gluten free playlist?

[@JGG1999]

Took me an hour but nailed it. Worth every minute as the family devours & raves about dinner. Brian is my new secret weapon.

[@johntoves9015]

@4:15 He's right. I'm in food R&D. "Marinating" meat is most times only coating it. You can thin a marinade out and put all of it under a vacuum. The vacuum helps open up the meat structure and pull in the marination. They make table top vacuum tumblers that you can use to get a really good marinade on meat.

[@sgodbout2213]

When I marinate something that I really want to have that flavor (teriyaki chicken) I let it sit for at least 3 days or more.

[@kenchandrasena2070]

@@sgodbout2213 According to bon appetit, "Marinades usually consist of some type of sugar, salt, and acid, along with a variety of other flavor enhancers. Salt and sugar both break down muscle fibers to some degree (in the same way a brine does), but acid is the real culprit in this scenario. We like a little bit of tenderizing with meat, but when your chicken thighs are exposed to lemon juice, lime juice, yogurt, or vinegars for too long, the texture of the meat turns from tender to mushy and stringy, two words that have never been used in tandem to describe something pleasant."

[@The_Timinator]

Holy Shit, there's a "Food Research and Development" in Community Colleges? I would have thought that sort of "Science" would have been regulated to the Ivy League MORONS where the Government could FUND and TWIST the "Science" to suit their Agenda...

[@bsteven885]

I think you meant to reference 3:54 for your point on marinating -- nonetheless, great point! 👍

[@foxfire1112]

right, brine then mariante if you want season to pernitrate

[@Ceb773]

7:08 If you don't want to risk cracking your dishes: take a large bowl (biggest you have, preferably metal), fill it with ice water, then take a second smaller bowl (again, preferably metal) and put your salsa (or whatever) in there. Stir it continuously and it will be cool in a couple minutes. I would *not* recommend putting very hot liquids into freezing cold bowls for the same reason you should always let your pots/pans cool before you wash them under running water.

[@paintsketch]

Made this last week and my husband who lived in Mexico for two years about died. He said they took him back to his time there. Thank you for the fantastic recipe! ♡

[@6loscar448]

what???

[@Garapetsa]

It's a good authentic recipe. .

[@Andy_ARBS]

I-is he ok?

[@Mr_Spaghetti]

love how we all misread this. something about your phrasing makes it sound like your husband actually died. hope he’s doing well!

[@Andy_ARBS]

@@Mr_Spaghetti I didn't misread nothing. The bit was funny.

[@joshuafoster1772]

As far as food KZbinrs go, there honestly isn’t anyone better at creating recipes that are both delicious looking and practical for most people to be able to recreate during the week. Thank you for consistently producing quality content that is both informative and entertaining! Another awesome recipe that I’ll be sure to make!

[@curbscrape8343]

Papa would like a word...

[@47ejecting2]

Killing it with this recipe! While I love an all-day project as much as anyone else, I think this series could end up being your signature one: complex dishes that meet the realities of everyday life. Plus, anything close to that 'al pastor' taste is an absolute W.

[@Cradotalks]

I appreciate the authenticity of your recipe. Many times, people overcomplicate their recipes by adding superfluous items (I'm looking at you, people who add lettuce and tomatoes as taco toppings) and steps when trying to make an authentic mexican dish without realizing that traditional mexican food is supposed to be simple and use as few ingredients as possible, while simultaneously maximizing flavor. This video, I feel, respects that.

[@SuzanneBaruch]

*YES!* Our #1 Taco Boy comes through for us again! 🌮🌮🌮🌮🌮🌮🌮

[@johncspine2787]

Another way to speed things up is to have a “prep day,” where you make up packages like the thighs in the marinade, then vacuum seal and toss in the freezer. In the morning, or night before, just toss into the fridge to thaw. The freezing helps the marinade penetrate too..

[@kenchandrasena2070]

Read from both kenji lopez alt and america's test kitchen that marinades don't penetrate beyond 1-3mm. That's why I think it was effective to marinade with half the sauce and to baste with the other half. The other thing one can do is to score the meat so that there is more surface to penetrate. If one is not in a rush, it wouldn't hurt to marinade it longer; however, I understand that it wasn't done in this case for the sake of completing a 30 minute flavor-rich meal.

[@emilyheiss1236]

I made this tonight and it was incredible! I’m not a great cook so that tells me that anyone could make this. The instructions are really great and I love how they’re all listed out with the ingredients in the info section on the video. Brian, thank you so much! It was soooo good!!!

[@lunarlabaudio]

Looks great! Gotta try it. I’m not a chef but I am a Mexican who loves to eat. Just one recommendation - eat your salsa hot! FDA regulations require restaurants in the US to keep their sauces at a cool temperature but if you were to eat fresh made salsa at someone’s house in Mexico or at any decent restaurant, their salsas would be hot. This is especially important when serving salsas with meats like salsa de chorizo, salsa de chicharrón, salsa de huevo, etc, but more “basic” salsas also benefit from being served hot. You gotta try it. It’s gonna change your life.

[@devinmartin3673]

I just made these with a pico for some friends for Cinco. This a really simple recipe, but the results are incredible! This is one I'm looking forward to experimenting with to find even more levels of flavor. Thanks, Brian!

[@shanewest5188]

Best tacos I’ve ever had and the salsa complimented them very well. Took me about an hour and a half lol but well worth it!

[@dimilton3166]

I freaking LOVE whenever we see something else Brian has prepared from an earlier video chillin’ in his fridge or freezer. Nice cameo of that delectable Danish.

[@HAL-1984]

I live on these, my tip is cut up the chicken into pieces first then marinade (longer the better) sling into a medium hot pan for 5 mins (evaporates some moisture) then 10 mins (in same pan) in a very hot oven to crisp up and cook through.

[@ashjarnicki8558]

I made the same face when you tasted the raw achiote paste. Also I like heating corn tortillas right over the gas flame, gets some good char going.

[@ryanbroda2217]

Thank you for writing down the tablespoons and teaspoons directions as well!!! So good. I make it all the time now. Thank you. Once you start getting it, it doesn't take long at all. Love your work

[@bobbyomari5500]

I made a 3x batch cause I wanted to use the whole can of pineapples and I am super glad I did. I cooked it on cast iron and *chefs kiss* I was worried maybe the mixture of pineapple, OJ, and sugar was gonna be too sweet, but it wasn’t. It’s a very robust flavor of smokiness, sweetness, tartness, and spices that are just great… especially on chicken where it doesn’t penetrate the meat at all. Thanks Bri! 10/10

[@danielshults5243]

Made this tonight! While it was mucho tasty, I definitely am not pro enough to make this in only 30m. Took me at least an hour. I think in the future I will use pre-made verde sauce (we grow tomatillos and often have big jars of the stuff) rather than trying to fit that in same-night. Also noteworthy, I could not find AA paste in my grocery store, so I did some substitutions. Without the paste, the overall marinade was much thinner than Bri's. Something to plan around next time and maybe increase the proportion of solids, or add some cornstarch slurry or something.

[@dead_l0tus]

My preference for baking chicken thighs is to put them on a wire rack on top of the baking sheet. I do 10-15 mins smooth side down at 400 degrees, then flip them and broil until nicely caramelized. The elevation from the rack allows the thighs to maintain the crust they develop, and you can avoid any drippings burning by splashing some water in the pan. Will definitely try the marinade!

[@ThaBizzo1]

I made this today with some black beans and Mexican rice... not overly complicated to make and is absolutely delicious. Thanks!!

[@noellecantcook]

I doubt I’d be able to do this in 30 minutes, but it sure does look good!! 🤣😃👍🏻

[@SuzanneBaruch]

You can do it, Noelle! 🌮

[@wademathias151]

His chicken cooked for what he said was around 23 minutes and rested for 5 and that's not including the marinade. Add the salsa and you're looking at way closer to an hour. Still not terrible for a dinner night. Protip is to have a super quick dinner night with like a sandwich or something and make your marinade and salsa that night and make this the next night. Then you're way closer to 30 minutes

[@Skrittle21]

It took me about an hour to make tonight. It was worth it.

[@zwalkert]

I did this tonight and it is going on the rotation.

[@karagrant5778]

I wish they would factor in people who are very slow at chopping things.

[@nicolejohnson7897]

I made this for dinner tonight and it was AMAZING. The salsa was super flavorful and the perfect consistency and the chicken/pineapple mixture was heaven. Will 100% be making this all the time. Really a perfect weeknight meal. I cannot wait to try more of your recipes!

[@cadechiles1143]

Wife and I just made these tonight after eating more than we can count on our honeymoon in Cancun last week. These were darn near just as good and can’t wait to make these a weekly staple!

[@sandys5826]

Hands down the Al Pastor recipe! Thank you, Brian! I love your channel. Please keep the videos coming.

[@anthonyhitchings1051]

I totally agree with your comment on marinade not penetrating meat.

[@shawnstimson239]

Recipe was a hit tonight. Thank you Brian, every recipe if yours I’ve made so far has turned out great!

[@TinaLetter]

I’m a recent subscriber and my fiancé and I made two of your recipes this week and THIS ONE SLAPPED. I also made your Thai Peanut Shrimp B.A.S. and that was also wonderful. Your recipes are actually approachable and combine fantastic flavors, techniques, with practical home cook tricks. Can’t wait to see what you do next!

[@poughquagpops3379]

Tried this last night. It took me somewhat longer to put together (I'm a slow cook), but the results were a big cut above most everything I've attempted to date. Excellent job. Thanks for sharing. Edit: Made this for the 2nd time. Tweaks included....I grilled it over charcoal. Added juice of 1 lime and a good splash of pineapple juice (used can of Dole pineapple rings), used 1 large jalapeño. Also used chipotle chili powder, which is spicier than your typical chili powder. Still was not too hot at all. Also juiced 2 oranges. Great video Brian, thanks again for sharing.

[@brettmoore6781]

How was the flavor?

[@poughquagpops3379]

@@brettmoore6781 I thought the flavor was fine. Keep in mind most Mexican restaurants in these parts are nothing to rave about, so I haven't much to compare it to. I will definitely make this again, perhaps grilling the meat & pineapple over charcoal, to one more level. Try it. I doubt you'll be disappointed and it may be helpful to get your two cents on tweaks etc. to improve it even more.

[@brettmoore6781]

@@poughquagpops3379 ok thanks. I've just made the marinade and it seems like not much liquid at all so I made a second batch and combined them. I think in the video he was making a triple batch like he mentioned. Did you run into the same problem? I tasted it and it's really good though a bit salty. Maybe that's right since it's supposed to salt the chicken while it marinates.

[@poughquagpops3379]

@@brettmoore6781 I followed the recipe and I too felt it was a bit low on liquid, but it worked. Next time I will include some of the pineapple juice (I used a can of pineapple) and I may also throw in juice from 1 lime. The extra liquid should thin it out a little too. Mine was pretty thick. I also cut back on the salt in almost all recipes for health reasons. A heaping Tbsp is a serious amount of salt, plus salts very often vary in intensity too. Himalayan salt is like serious hi-test salt as opposed to ordinary table salt. Adjust as you go to zero in on how you like it. Good luck.

[@a3dstorm]

@@poughquagpops3379 The saltier of salts is the finer salts. In most recipe a 1TBS of salt infers the use of coarse salt (kosher salt), plus, table salt is almost 4x more saltier than kosher salt and the iodine added make it taste ''sour''. Every recipe you read always infer coarse salt and never fine table salt. One should never use table salt in any recipe... It will always be too salty, because the salt is too fine. You see chef, grabbing salt from a salt bowl, and sprinkling it over meat... it's impossible to do that with fine table salt, and if this is what you use you will always end up with an over-salted recipe. Table salt, is best used in a shaker at the table of cheap restaurants for the dude that says this needs more salt. Never use this garbage in cooking recipe. It has to be either proper kosher salt, or coarse sea salt or flaky see salt when being fancy. Flaky sea salt make a difference on fish recipe but are not needed. All salts come from the sea anyway, it's just their size and shape... Fleur de sel is the finest and most subtle and expensive of all salts. It's what floats on top of the ocean and not harvested deeper. Cheapest and most used is kosher because you can't over-salt your dishes with it if you respect what was called for in the written recipe.

[@jobidrumkenobi]

This recipe is straight genius… The only thing I did different was roast all of the ingredients for the tomatillo first and purée them afterwards… And then I puréed the pineapples little, because I’m not big on pineapple chunks… Love your stuff, man!

[@Heretic1373]

A quick and easy weeknight version of al pastor tacos? I'm all in. Definitely going to make this over the weekend. Thanks!

[@michaelkrzyskowski2016]

I've made this twice. First time I used chicken breast because I had a lot that needed to be used, and also had to use the annatto paste substitute. They were good but nothing special. The 2nd time I made sure I had thighs and the annatto paste, also let the marinade sit on the meat for an hour or so. Cooking the chicken took about 30 minutes in my broiler at 525: 10 minutes, rotate the pan then cook for another 5. Then flip the chicken and cook this side like you did the other. My wife and I weren't into the pineapple mixed in with the chicken, but it's important to have it in the marinade. The rest of the recipe I cooked as instructed - this second batch was out of this world, and I like it just as much as the chicken from my favorite local place. The thighs and annatto paste are *essential*. Don't bother making it if you have to substitute these ingredients, just wait to get the right stuff.

[@warrenolds625]

Just made these and can tell you, they were awesome. Thanks Brian for this great recipe. Being a guy that grew up in the western suburbs of Chicago and now live outside Columbus Ohio your italian beef is the next recipe I'm going to make.

[@brettmoore6781]

lol I love when you try eating an ingredient that is clearly going to make you gag 🤣 But these tacos look seriously good and I'm putting it on my list for next week. Thanks Bri!

[@BrianLagerstrom]

this one was pretty rough haha

[@MURDASTANG69]

YESSSS!! thats one of my favs about Brian lmao. so many good reactions in these videos to the direct/concentrated ingredient.

[@brettmoore6781]

@@MURDASTANG69 there should be one in every episode!

[@F4T4LFL4W]

Honestly this was so much better than I had expected it to be. Will absolutely be making this again!

[@matthewfultz]

Always impressed by this guy's knowledge on food.

[@Bread._]

Love the weeknighting series, definitely going to make this. The wife doesn't really go for pork so I appreciate the chicken adaptations.

[@lynettelocatelli3252]

Thank you! I love how simply you demo and you kitchen is so clean!

[@apieceofcoffee]

I never end up finishing in the Weeknighting timing of any of your dishes, but they always end up tasting great! Gotta work on optimizing my methods to get by timing down!

[@BikerTorque]

I’ve been cooking fish tacos for years, family loves them, pretty much my go to easy quick dinner, but decided to give these a crack for dinner tonight. Salsa done, looks and smells great, just popped the chicken in the oven, shall report back, but as my youngest son just said, “Brian has never let us down”.

[@bellagab3]

How was it? 😆

[@BikerTorque]

@@bellagab3 brilliant. As good a a fish taco, probably not, but a really nice change and will definitely make them again. I will also be making that salsa again next time I do fish tacos. Brian delivers the goods yet again.

[@d9_1056]

Excellent recipe man. I dig the vibe. Not quite grandmas style, but good enough for a quick meal without busting out the disc.

[@PumpedChef]

i guess i know whats for dinner tonight! thanks Brian. keep up the great work. i love the explanation you attach to your process of cooking. it helps me become more creative cook in general and lets me mix and match stuff to adjust to my liking!

[@BrianLagerstrom]

That's what I'm hoping for. Thanks for being here, Naas!

[@PumpedChef]

​@@BrianLagerstrom There's a very thin line between sharing a random cook video and actually trying to get people educated, at least in my opinion. it's the little things, you know. like "the water in the pot with the tomatillo will help steam it", or "that sauce freezes well", which lets you know that's okay to follow the recipe without worrying about food waste, or even the reality of marinading meat and WHY you make your marinade thick. you can take it and apply it to many many other recipes or even ideas, unfortunately, many youtube videos are "Take this, put it here, cook it at X degrees for X minutes, there you go" which in reality doesn't really help at all in terms of getting better!

[@rickprice8765]

My adult son raised on SoCal Mexican food declared these the best tacos he’s had!

[@photoscotty]

Instead of a cold ceramic bowl, you could use a metal bowl which will conduct the heat more readily away from the salsa.

[@happytomeetyou.3027]

Chicken Pastor! I have to say, this is another winner! Great tip on finishing the meat with reserve marinade, yum! Thanks, Brian, you are awesome.

[@schwarzman5876]

I couldn’t be more proud of you! This is an authentic Tacos al pastor recipe! I think you could add queso manchego or queso Oaxaca instead of those. 🥰

[@PelaeloMatabane]

This has to be my new favorite channel. ❤️❤️

[@garrisonbrown1170]

Brian’s Weeknighting series is what many cook shows have tried to do, but couldn’t. Brian’s stuff looks legit.

[@stephencronin1080]

Too many shows try to be entertainment first and informative second

[@000585677]

Made a (slightly) modified version where I used grilled skin on chicken thighs and it was absolutely incredible!! My cousin was raving about them, thank you Brian!

[@senzubean31]

Made these tonight! Very hard to find tomatillos in Australia, so I changed the salsa to a chimichurri instead and it worked a treat. Delicious.

[@krazmokramer]

Next to fish tacos, these are my favorite tacos. They look wonderful!! The only thing missing is a Modelo Negra or six. Thanks Bri! One cleanup question...how do you get your white cutting board so white? They seem to stain badly for me.

[@24kachina]

Fabulosity. My kids are going to want these 3 nights a week. And so will I! Thanks Brian! Yet another reminder of the often overlooked utility of an oven broiler.

[@SpaceBotany]

This is literally the best cooking video I've seen on KZbin.

[@giraffesinc.2193]

O my gosh, Brian, I made this for the guys at work and they LOVED it. The recipe is literally perfect!! The only change I did make was to sub the poblano for four serranos (they like it hot). Other than that, this recipe is going to permanently stay in my collection as a really impressive and deceptively easy dish. Thank you!

[@40nights40daystv]

Hey Bri, would you ever be interested in showing us a food series of a cuisine you’ve never really made before? It be hella fun to see you research and dive into something you’re not familiar with. As always tho a banger video, I will be making this

[@shashwatasamanta7358]

Absolutely.

[@Narweaker]

just made these with minor adjustments to the salsa. The food was awesome and added a brand new flavour to my life. awesome!

[@wallacekilgore5288]

Made the Chicken last night, FANTASTIC! My Broiler is on the fritz so I ended up grilling the thighs, still came out great. The Al Pastor sauce is perfect, am going to try this on Steak Tips soon, should be great. Can't wait until I can get Tomatillo's fresh to do the salsa as well.

[@BrianLagerstrom]

Nice! Thanks for trying!

[@jameshobbs]

I'm Mexican. This is a legit weeknight take. Nice job!

[@tonykincl]

Made this last night and we loved the tacos. Great and easy recipe.

[@kathyp2197]

Wow. These tacos impressed my husband who only likes 1 taco place. They were simple and oh so tasty. We used whole serranos instead of the green chilis in the salsa.

[@26N80W]

Beautiful. As a taco making fool, this is a new one I've got to try. Bonus points for the happy dance at the end!

[@bobstoner415]

Great recipe here, i have always loved tacos al pastor and have made it with chicken many times. I could live off either version for the rest of my life, its THAT good. Def recommend trying to make it yourself but good taco vendors are always worth it. This can also be served with grilled pineapple, many places will do that and of course there are different salsa you can go for if you dont like salsa verde.

[@ujnhui]

Had to go out and buy ingredients that I didn't have, and definitely took me more than 30 min as a newbie home cook but they came out so good!! Would make again 😊

[@JohnHausser]

Classic deliciousness ! Good job Brian Cheers from San Diego California

[@thomasrovers482]

Made this yesterday and it's an instant classic! Thank you for sharing your knowledge and the great way of presentation in your videos.

[@sphcvzc]

This is a staple recipe for us now, I can’t believe how easy and delicious it is!

[@EMPcharged]

I was just thinking of how to make Al pastor work, but with chicken. Thanks for saving me the time!

[@wlkrevans]

Love making tacos, so this is definitely going into the mix right after I re-make your beer-battered cod sandwich recipe, altered for fish taco experiments! 😅

[@johncspine2787]

Great tip..frozen bowls are great for toasted pine nuts..(or all nuts) they are notoriously easy to burn as they are oily, so, try adding the nuts to a frozen bowl and tossing to stop their cooking.

[@BrianLagerstrom]

Except tip. I might steal that idea haha

[@johncspine2787]

@@BrianLagerstrom Nothing worse than burning expensive pine nuts that tasted amazing..right before you burned them up..lol..

[@waynehoffman456]

I would add some fresh limes. Citrus seems to perk things up a good bit with the heavy flavors of your marinade. Looks tasty !

[@anthonyparkernearlifeexp]

That's gonna be next week's taco night

[@BuzzLiteBeer]

Cold vessel (brittle materials like glass or ceramic) being rapidly heated won't crack. Hot vessel being rapidly cooled will crack.

[@cynthiahanna]

I made this last night and it was freaking delicious! Thanks Brian!

[@BloodEagleMWO]

Hey Brian, long time fan. Made quite a few of your recipes. Enjoyed each and every one of them. This one, though- this one hits different. I have never had such "smack you in the face with flavor" ..flavor before. This is just what I needed to boost my taco game to the next level. I have to say, though - only a slight ammendment to your instructions, and it was kickin. Rather than using garlic powder, I used almost an entire head of garlic. Yes. Entire head. We use a bit more than 2 lbs of chicken and adjusted the rest - so maybe 3/4 or, if you're not that crazy, 1/2 a head of fresh garlic. The garlic compliments this dish, so well. I have to say this is by far, the best way to prepare chicken I have ever encountered. I make -a lot- of food from week to week, so this is a serious compliment to you. Cheers and until next time :)

[@toughluck8012]

Baller recipe as always Bri. Made these tonight and they were supremely good

[@victory1847]

I used pineapple juice instead of chunks since I don’t have a blender, I also left out the cumin and it still taste delicious 👌🏼

[@caleb4thand10]

May weeknighting live forever

[@shortattentionspangarage1312]

Epic taco recipe Bri! The only thing I did different was mince up a fresh Serrano (sans seeds) for the salsa to give it a little bite. I also had to use anchiote powder made from annatto seeds since the local Latin market didn't have that specific paste. Regardless they turned out great!

[@thomasteel1790]

These are amazeballs!!! Chicagoan here!!!

[@BrianLagerstrom]

Woo! Thanks for trying

[@Jonbob836]

Made this tonight. Can confirm, this is awesome!

[@allisonfugere2098]

MAKING THIS TONIGHT! THANK YOU BRI!

[@BayShore2001]

Your food always looks beautiful and delicious! Thanks for this recipe.

[@JB_Fraulein_Kunst]

This is definitely gonna become a regular in our house for sure! Absolutely love Mexican food

[@JorgeMartinez-py7wb]

Hey Bryan. The mexican style do not use queso fresco on the pastor. We usually to queso fresco on top of tostadas or quesadillas. I would recommend to put some drops of fresh lemon juice. It looks amazing though and I will try tonight

[@Chowdahhh]

I am absolutely going to be making this one. Might use the Al Pastor filling for some freezer burritos, and freeze the sauce in an ice cube tray to pull out a small amount to smother the burrito with

[@ctfpd09]

I made these tonight. Unfortunately I didn't have the special paste, but they still turned out really good! The chicken was cooked to perfection. Definitely going to use that method in the future for other recipes as well. Thank you!

[@thegrindbyjohnedwards4970]

Use the marinade and chicken but put it and the pineapple on the grill. Made a tomato pico. Some sour cream and this was probably one of the best tacos I’ve had in a long time!!

[@brianroberts5350]

BLESS YOU BRIAN FOR ALWAYS GIVING THE RECIPE INGREDIENTS IN GRAMS! It's the only way to cook!

[@BrianLagerstrom]

agree to agree

[@MAMABRUNOSKITCHEN]

Brian! Seriously dude this method is so easy, so flavorful and it’s made it’s way into the rotation for dinners around here. Great video!!

[@BrianLagerstrom]

Thanks so much!

[@radsy5821]

I made this, everyone loved it. Nothing else to say.

[@davidmurff540]

How much lime juice, chili powder, paprika are you supposed to combine to substitute annatto paste?

[@ChefEmmaPinto]

You are great and everything you make!! I am mexican and I really loved the recipe!! It looked so yummy and perfecto!!!! 👏🏻👏🏻👏🏻

[@anon0815de]

I made this today and it was kick-ass. Being in Germany made sourcing ingredients a bit tricky. I still have achiote annatto from a Mexico trip, but I was pleasantly surprised that I could get Bavarian made Queso Fresco and Spanish made corn tortillas. Fresh tomatillos is something that is impossible to get here (other than growing them, which was not overly successful last summer). You can get them canned or this time I opted to buy ready made salsa verde. My wife is vegetarian, so I made her an option with some soy-based "chicken" and it was pretty good as well - I love the real deal, but I would not mind the plant based option at all.

[@jackgordon6332]

Made these last night. My daughters absolutely crushed these tacos. Inexpensive, easy to make. Thank you for helping me look awesome in the kitchen!

[@galeano89]

Saw your bagel video and got my curiosity… just saw the al pastor tacos video and now you have my full attention! Looks great gatta try this one for sure!

[@ericfallabel9201]

I love your channel and your style so much! The face after tasting the achiote! The splat sound when the chicken plopped into the bowl! The awesome looking tacos!

[@mralloc23]

THE VOID BECKONS YOU TO BITE THE SPICE BLOCK. Also, recipe looks stellar. This will definitely be one to give a try 😄

[@Storyhub_]

I found this channel randomly; it is really a channel that produces quality content. Congratulations.

[@reidkg12]

I made these tonight. Not sure about it being a 30 minute meal... at least not for me. But it was amazing!