Casey Bard’s Bad Hombre Chicken al Pastor
Casey Bard shares his foolproof chicken al pastor recipe, along with the secret weapon to make your chicken come out perfectly tender every time.
Casey Bard’s Bad Hombre Chicken al Pastor
Montana Knife Company
7
30 minutes
2-3 hours
Mexican
Dinner
This recipe comes to us from Casey Bard, CEO of Tacticalories Seasoning Co. and longtime collaborator and friend of Montana Knife Company.
A good chicken al pastor recipe is hard to come by. I would know — I spent years looking for a version of this iconic meat-on-a-spit that meets the robust flavor profile we at Tacticalories love. But if you want something done right, you have to do it yourself.
The best way to make true chicken al pastor is to use a trompo-style pan with the skewer built into the center. This easy, traditional method produces the most tender meat, and it’s a hit wherever and whenever I serve it.
Ingredients
4 lbs. boneless, skinless chicken thighs
4 Tbsp. Bad Hombre Fresh Ground Taco Seasoning (mild or hot)
1 pineapple, sliced into rounds
Corn tortillas
Dash of Fire Forged Sea Salt
Your choice of toppings (I’m partial to onion and cilantro)
Directions
Season the chicken thighs with Bad Hombre Fresh Ground Taco Seasoning (mild or hot) and split them into two separate dishes.
In one dish, pour 1⁄2 cup of Bad Hombre Rojo Hot Sauce. In the other, pour 1⁄2 cup of Bad Hombre Verde Hot Sauce. Marinate for 30 minutes.
Set your smoker to 325°F.
Cut off the top, bottom, and sides of your pineapple and slice it into 1.5-inch rounds.
Slide one pineapple slice down a metal skewer to serve as a base. Then add one thigh from each marinade type. Repeat until you’ve used all the ingredients.
Smoke for 2–3 hours, basting with more hot sauce every 30 minutes, until the chicken reaches 165°F internal temperature.
Slice the chicken from the skewer and assemble the tacos with your favorite toppings. Add a dash of Fire Forged Sea Salt.
