We made Mexican Street Tacos and lettuce wrap chicken burritos we mimicked a trompo a vertical rotisserie in the oven by cooking the meat vertically on a skewer. This meat came out delicious being able to marinate and cook steam, bake and char in its own juices. Enjoy!
Ingredients
- 2.5 lbs of chicken thighs
- 1/2 yellow onion
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tbs chili powder
- 1 tbs paprika
- 2 tbs or 2 packets of achiote paste or achiote seasoning
- 1 tbs oregano or Mexican oregano
- 1 tsp ground jalapeno seasoning (optional)
- 1 tsp coriander
- 1/4 cup lemon juice (lime is ok also)
- 1/2 cup apple cider vinegar
- 1/2 cup olive oil
- 1 tbs cumin
- 1/2 tsp cinnamon
- 1 tbs black pepper
- 1 tbs kosher salt
- (If not doing keto you can add pineapple or orange juice)
Start by adding all ingredients to a blender onion powder, garlic powder, chili powder, paprika, achiote paste, Mexican oregano, jalapeno seasoning, coriander, lemon juice, apple cider vinegar, olive oil, cumin, cinnamon, black pepper, salt, and mix. For easy cleaning, you can place your chicken thigh in a ziploc bag and pour your mixed seasoning into the bag and rub all the sauce into the meat. You can also use a bowl and pour the sauce into the bowl to combine. Let sit in the fridge for at least an hour. Next, on a baking sheet lined with foil. Cut up half an onion non keto you can use half a pineapple. Place your skewer through the middle of the onion and then start staking up your chicken changing direction on each piece to help stabilize the skewer from falling over. Once all the meat is placed on the skewer place the chicken in the oven and cook at 350 degrees for an hour to an hour and a half depending on your oven until the meat in the center of your skewer reaches 165 degrees. You can pull it at 160 the internal heat should continue cooking it until it reaches 165. Once out of the oven and cooled you can start slicing your meat to make your tacos, burritos or however you will be using this meat. Enjoy!
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