Don Pastor Fries Recipe
chicken thigh al pastor, oaxacan fundido, avocado crema, charred pineapple, griddled onions, schmaltz fries, taco stand herbs
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Ingredients
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Fries
Chicken Al Pastor
Oaxacan Fundido
Avocado Crema
Charred Pineapple
Griddled Onions
Taco Stand Herbs
Method
Preparing the Fries
- 1
Fry the Potatoes
Cut the russet potatoes into fry shapes and soak them in cold water for at least 30 minutes. Drain and dry them well. Heat the schmaltz in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
Cooking Chicken Al Pastor
- 2
Marinate and Cook
In a bowl, mix pineapple juice, adobo sauce, garlic powder, cumin, oregano, salt, and pepper. Add the chicken thighs and marinate for at least 1 hour. Grill or pan-sear the chicken over medium-high heat until cooked through, about 6-7 minutes per side. Once done, chop into bite-sized pieces.
Making Oaxacan Fundido
- 3
Melt the Cheese
In a saucepan, combine Oaxacan cheese and heavy cream over low heat. Stir continuously until melted and smooth. Keep warm.
Preparing Avocado Crema
- 4
Blend the Crema
In a blender, combine avocado, sour cream, lime juice, and salt. Blend until smooth and creamy.
Charred Pineapple and Griddled Onions
- 5
