From maricruzavalos.com

Easy Al Pastor Burritos

4 servings · 20 min prep · 15 min cook

Ingredients

Ingredients

• 2 lb chicken breast, cut into ½ inch bites
• ⅔ cup Mexican adobo sauce
• ⅔ cup fresh pineapple, cut into ½ inch bites
• 2 cups cheese, shredded (Oaxaca, cheddar, or mozzarella)
• 3 cups guacamole
• 2 cups pico de gallo
• salt, to taste
• 3 tbsp olive oil, plus more for heating burritos
• spicy salsa
• Mexican crema or sour cream
• 4 large flour tortillas

Steps

1. Place 2 lb chicken in a bowl and add ⅔ cup adobo sauce.
2. Toss to coat nicely and then cover the bowl.
3. Marinate for 30 minutes or overnight. The longer you marinate it, the better the flavor.

   30 min

4. Heat 3 tbsp olive oil over medium-high in a pan.
5. Add the 2 lb chicken and cook, stirring constantly, for about 10 minutes or until slightly crispy on the outside and nicely cooked through.

   10 min

6. Stir in ⅔ cup diced pineapple and cook for half a minute. Turn off the heat and set aside.

   30 sec

7. Place a tortilla flat on a clean surface and add some 2 cups cheese in the middle.
8. Add cooked 2 lb chicken and then top with 3 cups guacamole and 2 cups pico de gallo.
9. Pull up the sides of the tortilla and, using your index and middle fingers fold the tortilla towards the center.
10. Hold the sides in place with your middle finger, then, with your index and thumb finger fold the bottom of the tortilla over the filling.
11. Tightly tuck the tortilla around the filling and then roll it up.
12. Heat a griddle or a comal over medium-high heat.
13. Slightly 3 tbsp oil it with butter or oil.
14. Place the burrito in the hot griddle and heat for 1 to 2 minutes per side.

    2 min

15. Pro tip: heat the burrito longer where the 2 cups cheese is located so it melts nicely, and less where the 3 cups guacamole and 2 cups pico de gallo are so they won't heat up.
16. Serve with salsa and sour cream on the side.

Nutrition

Per serving

kcal

1078

protein

66 g

carbs

46 g

fat

73 g

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