No rotisserie required, just your classic restaurant Ticket Spike! Mouthwatering thin shavings of vertical spit, wood roasted chicken, marinated with Pasilla de Oaxaca, served with a tomatillo pan sauce and a spicy green cabbage slaw. It would be rude not to make these.
- 2 tablespoons ground Pasilla de Oaxaca, (substitute with ground chipotle)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 4 chicken thighs
- 2 tablespoons butter, room temp
- olive oil, as needed
- salt and freshly ground black pepper
- ½ red onion, sliced into rough half rounds
- 8–11 tomatillos, husked, cleaned and quartered
- 2 chicken breasts
- 1 Mexican green onion
- 1 orange, cut into 4–6 wedges
- 1 cup whole cilantro
- 2 tablespoons whole parsley
- limes, for garnish
- ticket spike or small vertical spit
for the quick Tomatillo Salsa Verde (or 10-14 ounces of your favorite Salsa Verde)
- 5–7 tomatillos, husked, cleaned and rough chop
- ½ onion, rough chop
- 1–2 serrano peppers, stemmed
- ½ cup stock or water
for the spicy green cabbage slaw
- ¼ of a green cabbage, cored and thinly sliced or shredded
- ¼ cup red onion, diced
- 4–5 radishes, cut into thin half rounds
- 1 Fresno chile, stemmed and diced, seeds and all
- ⅓ cup cilantro, chopped
- 1 tablespoon fresh oregano, chopped
- juice of 1 lime
- 1 teaspoon ground cumin
- 1–2 teaspoon citrus Champagne vinegar or apple cider vinegar
- olive oil, enough to coat everything
- salt and freshly ground black pepper
- Preheat wood-fired oven to around 500 Degrees.
- Make the chicken farce meat: Combine in a food processor the chicken thighs, butter and half of the ground Pasilla de Oaxaca, garlic powder, onion powder, and cumin, season with salt and pepper. Pulse until ground.
- Add the sliced onions and tomatillos to a cast iron or carbon steel pan. Coat with olive oil and season with salt and pepper.
- Cut chicken breasts: Cut the two chicken breasts in half widthwise, press down and cut each half into 3-4 thinner slices. Coat the chicken slices with olive oil and rub in the remaining ground Pasilla de Oaxaca, garlic powder, onion powder and cumin, season with salt and pepper.
- Place the ticket spike in the center of the pan with the onions and tomatillos. Assemble the chicken in layers starting with a few slices of the chicken breast followed by some of the farce meat, alternating until everything is used. Top the spike with a small Mexican green onion. Drizzle the outside with olive oil, add the orange wedges and roast in a wood fired oven for 25-30 minutes, turning the chicken so it cooks evenly.
- Make the tomatillo salsa verde (or use 10-14 ounces of your favorite salsa verde). In a blender combine tomatillos, onion, Serrano chiles, stock or water and salt. Blend until it’s a coarse puree.
- Make the spicy green cabbage slaw: Mixing together the green cabbage, red onion, radishes, Fresno chile, cilantro, oregano, lime juice, cumin, citrus champagne vinegar, olive oil, salt and pepper.
- Stir in the tomatillo salsa verde to the chicken pan, squeeze out any remaining juice from the orange wedges then remove. Baste the outside of the chicken with the sauce and roast for another 20-25 minutes or until an internal temperature of 160° F. Cover and let rest for at least 10 minutes.
- Blend the pan sauce with cilantro and parsley until semi-smooth.
- Remove the ticket spike from chicken, carve and plate tacos on warm tortillas followed by the tomatillo pan sauce and slaw. Garnish with limes and enjoy.
- Substitute for Pasilla de Oaxaca: These chiles can be hard to find in your local specialty grocer orMexican market. You can order them online or substitute with ground chipotle or your favorite dried chile.
- Pan sauce: depending on how much liquid is left in the pan as you near the end of cooking you might need to add additional salsa verde, stock or water.
- Category: entrée
- Method: wood-fired, roast
Keywords: Al pastor, ticket spike, tacos