Spicy Al Pastor Chicken with Chilaquiles and Street Corn

Bring the vibrant flavors of Mexico to your table with this colorful and satisfying meal. Spicy al pastor-style chicken cutlets are the star, served alongside green salsa chilaquiles, charred street corn with cotija cheese and a refreshing lime crema.

This spread is perfect for sharing family-style, with each component complementing the others. A scoop of guacamole adds the final touch, making every bite a fiesta of textures and tastes.

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce Refried Black BeansView ingredient guideLike ingredientDislike ingredient

1 cup Cotija CheeseView ingredient guideLike ingredientDislike ingredient

3 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit Green SalsaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 tablespoon GuacamoleView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Somos Al Pastor Simmer SauceView ingredient guideLike ingredientDislike ingredient

1 unit CornView ingredient guideLike ingredientDislike ingredient

1 unit Somos Mexican Street Corn White RiceView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Drain and rinse corn. Roughly chop cilantro. Zest and quarter lime.
2. Heat a large dry nonstick pan over high heat. Add corn and ¼ teaspoon sugar; cook, stirring occasionally, until lightly charred, 5-7 minutes. Remove from heat. In a medium bowl, combine mayonnaise, half the sour cream, half the cotija cheese, half the cilantro, juice from half the lime, salt and pepper. Add charred corn and stir to combine. Wipe out pan. Transfer esquites to refrigerator to cool.
3. In a large microwave-safe bowl, combine rice and refried beans. Cover with plastic wrap and microwave until warmed through, 2-3 minutes. Set aside. In a small bowl, combine lime zest, remaining sour cream and a squeeze of lime juice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4. In the same pan used for corn, combine green salsa and ¼ cup water over medium heat. Cook, stirring occasionally, until salsa begins bubbling. Stir in tortilla chips; cook, gently stirring often, until chips are thoroughly coated, 1-2 minutes. Turn off heat; transfer to a second large bowl. Wipe out pan. Remove plastic wrap from rice and beans. Top rice and beans with coated tortilla chips, lime crema, remaining cotija cheese and remaining cilantro.
5. Pat chicken dry with paper towels. Season all over with salt and pepper. Heat a drizzle of oil in the pan used for chilaquiles over medium-high heat. Add chicken and cook until browned, 3-5 minutes per side. Reduce heat to medium low; pour simmer sauce over chicken and cover pan. Simmer until sauce has slightly reduced and chicken is cooked through, 3-5 minutes. Turn off heat; transfer chicken to a cutting board, reserving sauce in pan.
6. Slice chicken crosswise and transfer to a serving platter. Top with any remaining sauce from pan. Transfer esquites and chilaquiles to separate serving bowls. Serve family style with guacamole on the side.

Recipe Tips

FAQ

Can I use frozen corn instead of fresh?

Yes, thaw and drain frozen corn before charring. It may take slightly less time to char.

What can I substitute for cotija cheese?

Feta cheese or grated Parmesan can be used as a substitute, though the flavor will differ.

Is this recipe gluten-free?

Most ingredients are naturally gluten-free, but check labels on tortilla chips and simmer sauce to ensure no gluten-containing additives.