Ticket Spike, Al pastor style, Chicken tacos

Serves 6-8 | Time 50-60 minutes

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.

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• ½ Red onion, sliced into rough half rounds
• 8-11 Tomatillos, husked, cleaned and quartered
• 2 Chicken breasts
• 4 Chicken thighs
• 2 Tbsp Butter, room temp
• 1 Mexican green onion
• 1 Orange, 4-6 wedges
• 10-14 oz quick Tomatillo Salsa Verde (Recipe below), or your favorite Salsa Verde
• 1 cup Whole Cilantro
• 2 Tbsp Whole Parsley
• 2 Tbsp Ground Pasilla de Oaxaca 
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Cumin
• Olive oil
• Salt
• Pepper
• Limes, for garnish
• Tortillas
• Ticket spike or small vertical spit

For the Slaw

• ¼ cup Red onion, diced
• ¼ of a Green cabbage, cored and thinly sliced or shredded
• 4-5 Radishes, cut into thin half rounds
• 1 Fresno chile, stemmed and diced, seeds and all
• ⅓ cup Cilantro, chopped
• 1 Tbsp Fresh Oregano, chopped
• 1 Lime, freshly squeezed
• 1 tsp Ground Cumin
• 1-2 tsp Citrus Champagne Vinegar or Apple Cider Vinegar
• Olive oil, enough to coat everything
• Salt
• Pepper

For the quick Tomatillo Salsa Verde

• 5-7 Tomatillos, rough chop
• ½ Onion, rough chop
• 1-2 Serrano peppers, stemmed
• ½ cup stock or water
• Salt
• Pepper

PREPARATION

1. Preheat wood-fired oven to around 500 Degrees.
2. Prep the chicken farce. Combine in a food processor the chicken thighs, butter and half of the mix of ground Pasilla de Oaxaca, garlic powder, onion powder, and cumin, season with salt and pepper. Pulse until ground.
3. Add the sliced onions and tomatillos to a cast iron or carbon steel pan. Coat with olive oil and season with salt and pepper.
4. 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 mix of ground Pasilla de Oaxaca, garlic powder, onion powder and mustard powder, season with salt and pepper.
5. 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.
6. Make the tomatillo salsa verde or use your favorite salsa verde. In a blender combine 6-7 tomatillos, ½ an onion, serranos, stock or water and salt. Blend until it’s a coarse puree.
7. Make the slaw by mixing together the green cabbage, red onion, radishes, Fresno chile, cilantro, oregano, lime juice, cumin, citrus champagne vinegar, olive oil, salt and pepper.
8. 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.
9. Blend the pan sauce with cilantro and parsley until semi-smooth.
10. 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.

Ticket Spike, Al pastor style, Chicken tacos

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Course Main Dish