Turkey al Pastor | MeatEater Cook

Name: Turkey al Pastor | MeatEater Cook
Ingredients: 20 oz. turkey breast, sliced and pounded thin for paillards; ¼ fresh pineapple, peeled, cut into 3 thick slices, core removed and reserved; Salt; 12 corn tortillas; ½ medium white onion, finely diced; ½ bunch cilantro, chopped; Jalapeño Salsa (see The Hog Book, page 360) or Turkey Pepper and Tomato Salsa (see The Turkey Book, page 82); Marinade; 3 tbsp. achiote paste; 3 tbsp. apple cider vinegar; 2 tbsp. ancho chile powder; 1 tbsp. brown sugar; 6 cloves garlic, grated or minced; 1 tsp. black pepper, ground; ½ tsp. cumin, ground; ¼ cup olive oil

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Cooking turkey breast slices on the grill can be a tricky approach, as they’ll easily overcook. Using a technique from The Turkey Book (page 100), Tyler and K.C. from The Element and I made great...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.

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Ingredients

20 oz. turkey breast, sliced and pounded thin for paillards
¼ fresh pineapple, peeled, cut into 3 thick slices, core removed and reserved
Salt
12 corn tortillas
½ medium white onion, finely diced
½ bunch cilantro, chopped
Jalapeño Salsa (see The Hog Book, page 360) or Turkey Pepper and Tomato Salsa (see The Turkey Book, page 82)
Marinade
3 tbsp. achiote paste
3 tbsp. apple cider vinegar
2 tbsp. ancho chile powder
1 tbsp. brown sugar
6 cloves garlic, grated or minced
1 tsp. black pepper, ground
½ tsp. cumin, ground
¼ cup olive oil