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Overhead shot of Frances' hand holding a taco filled with turkey al pastor with fresh pico de gallo, diced pineapple, and mashed avocado. This is from her recipe for Pollo or Pavo al Pastor.

Pollo or Pavo Al Pastor Recipe

Frances Kellar
Using a boneless turkey breast helps in crafting a flavor packed slow roast turkey marinated in achiote paste, citrus, and seasonings. This is a game changer for Taco Night and is perfect for weekly meal prep for a week's worth of tacos, burritos, salads, and more.
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Prep Time 15 minutes
Cook Time 1 hour
Minimum Marinating Time 1 hour
Total Time 2 hours 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 6 servings

Ingredients
  

  • 2 tablespoons prepared achiote paste
  • 3 garlic cloves finely grated
  • 2 canned chipotle chiles stems and seeds removed
  • 2 tablespoons adobo sauce
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon kosher salt
  • 1 tablespoon honey can also use maple syrup or agave here
  • ¼ cup olive oil
  • 1 large white or yellow onion halved and thinly sliced
  • 2 cups diced fresh pineapple chunks

Instructions
 

  • Use a fork to break up any large clumps of the achiote paste in a small mixing bowl. Next, add the grated garlic, chipotle chiles, adobo sauce, apple cider vinegar, and salt. Use the fork to continue to mash and mix ingredients together until a smooth mixture forms.
  • Add olive oil and honey (or maple syrup or agave). Whisk everything together until the marinade is smooth. Taste and adjust seasoning as desired. The marinade should have some warmth in spice with a hint of sweetness.
  • Place turkey breast in a large gallon sized leak proof bag. Pour in marinade and onions. Zip up bag tight then massage marinade into turkey breast until well coated. Allow turkey breast to marinate for a minimum of 1 hour or up to 2 days in the refrigerator.
  • To roast the turkey breast: Preheat oven to 375 degrees Fahrenheit. Place oven rack on center rack. In a large baking dish, layer onion and pineapple on the bottom of the dish. Drizzle with a couple tablespoons of olive oil and a pinch of kosher salt and pepper. Place the marinated turkey breast on top. Roast turkey for about 45 to 65 minutes, rotating about halfway through to ensure even browning, until skin is dark red in spots and bits of charring occur. Turkey is done when meat thermometer registers 165 degrees Fahrenheit in the thickest part of the turkey breast.
  • Remove turkey from oven and tent with foil. Allow turkey to rest for about 10 minutes before carving. Thinly slice or chop turkey breast in bite sized pieces for taco filling. Serve alongside warmed corn tortillas, fresh salsa like pico de gallo, minced pineapple, and even a bit of mashed avocado.

Notes

For prepared achiote paste you can find it at your local grocery store or here on Amazon. 
Keyword taco tuesday, Pollo al pastor recipe, turkey recipes, taco night
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