@chuysmacros: Mexican food! For the meat use 3lbs of boneless skinless chicken thighs. Wash them, pat them dry, then salt and pepper both sides of the meat. For the al pastor marinade in a blender, you’re going to blend all the ingredients listed below until smooth and run the marinade through a strainer. In a gallon size zip lock bag toss in your meat, pour in your marinade and let it sit in the fridge for at least 3 hours! Then transfer the meat into a 9x9x2 foil pan and add 240g of pineapple chunks. You want this size of the pan so the meat can cook in its juices. Cook at 300 degrees for 1.5 hours or until the meat temps at 165 degrees. You will want to mix the meat up once during this first process halfway through. Once the meat hits 165 take it out and crank your grill or oven to 400 degrees. While that heats, remove most of the juices, but leave 1/4 of the juices in the pan. Slice up your chicken, toss it back in your pan and put it back to cook for an additional 10-15 minutes to get the meat a little char. You could also pan-sear a bit either one will work! Ingredients 3lbs boneless skinless chicken thighs La banderita street taco tortillas 240g diced pineapple AL PASTOR MARINADE 1 1/4 cup water 1/4cup light pineapple juice 1/4 cup apple cider vinegar 1/4 onion 4 garlic cloves 5 de seeded chile guajillo 1 chile morita 2 bay leaves 3 chile chipotle 1tbsp Achiote powder 1tsp cumin 1tsp Oregano 1tsp better than bouillon 1tsp Salt 1tsp Pepper Cilantro and onion for toppings and the green salsa recipe is posted on my page! Macros for 4oz cooked meat and 4 low carb tortillas 382 Calories 32g Protein 27.5 Carbs 17g Fat #mexico #mexican #dieta #bajardepeso #saludable #nutrition #weightloss #weightlosstransformation #diet #gym #Fitness #fitnessmotivation #metas #motivation #food #Foodie

ChuysMacros

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Monday 01 July 2024 21:43:10 GMT