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Chicken Al Pastor Tacos with a Kicking Mule

Cook Time 30 Minutes

Serves 4

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime, juiced
  • 1 pinch cayenne pepper
  • Ice cubes, to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno, for garnishing
  • 1 slice charred lime, for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt, for seasoning
  • 1 1/4 cup fresh pineapple, diced
  • 2 fresh oranges, juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 8 small flour tortillas
  • Your favorite hot sauce, optional

For the Kicking Mule:

 

In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.

 

For the Chicken Al Pastor Tacos:

 

Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.

 

In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.

 

Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.

 

Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.

 

Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!

 

 

 

 

 

 
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Al Pastor Street Tacos

Chicken Al Pastor Tacos with a Kicking Mule

Author Mark & Fey
Print Pin
Course Dinner, Lunch, Tailgate
Keyword Al Pastor, Aviation American Gin, Chicken, Kicking Mule, Poultry, Tacos
Cook Time 30 minutes
Servings 4

Ingredients

For the Kicking Mule (1 Serving)

  • 1 1/2 oz Aviation American Gin
  • 1 lime juiced
  • 1 pinch cayenne pepper
  • Ice cubes to fill up the cup
  • 1 bottle of ginger beer
  • 1 slice candied jalapeno for garnishing
  • 1 slice charred lime for garnishing

For the Chicken Al Pastor Tacos

  • 1 pound boneless chicken thighs
  • Kosher salt for seasoning
  • 1 1/4 cup fresh pineapple diced
  • 2 fresh oranges juiced
  • 1 3/4 tbsp water
  • 1 3/4 tbsp white vinegar
  • 1 2/3 tbsp sugar
  • 1 tbsp Kosher salt
  • 2 1/2 tbsp achiote paste
  • 2 tsp dried oregano
  • 3 1/2 tsp garlic powder
  • 3 tsp cumin
  • 4 tsp chile powder
  • 1/2 cup white onion diced
  • 1/2 cup fresh cilantro chopped
  • 8 small flour tortillas
  • Your favorite hot sauce optional

Instructions

  • For the Kicking Mule:
  • In a cocktail shaker, add the ice cubes, followed by your Aviation American Gin, lime juice and the cayenne pepper. Stir (or shake) well for 10 seconds. Using a strainer, pour the mix into a glass (use a mule mug because it’s cool) with ice and top it off with your ginger beer. Add your candied jalapeno and charred lime to garnish.
  • For the Chicken Al Pastor Tacos:
  • Place your chicken thighs on a tray and season both sides with Kosher salt. Set aside.
  • In a blender, add 1 cup diced pineapple, your orange juice, water, white vinegar, sugar, 1 tbsp Kosher salt, achiote paste, oregano, garlic powder, cumin, and your chile powder. Blend until everything is evenly combined. Pour the marinade onto the chicken thighs making sure they are well coated.
  • Set a grill to medium high heat. On indirect heat, add your chicken thighs to cook until they reach an internal temperature of 165 degrees F. Remove from the grill and dice the chicken into small cubes. Add your 1/4 cup diced pineapple and mix it in until evenly combined with the chicken. Place your diced chicken with pineapple onto a tray and return to the grill on indirect heat for a couple more minutes. Remove from the heat and set aside.
  • Warm your tortillas on the grill for a couple minutes per side. Remove from the grill and set aside.
  • Begin building your tacos on a tortilla, adding your chicken and pineapple, followed by white onion and some fresh cilantro. Add your favorite hot sauce and devour immediately!