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Faux Pastor

(recipe, Hugh Garvey & Matthew Yeomans)

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The taco is our household’s favorite way of using up leftovers: any little bit of last night’s protein (be it fish, chicken, pork, beef) can be chopped up, seasoned in a vaguely Mexican manner, and then served with fresh chopped cilantro, red onion, salsa, and a squeeze of lime. The trick is to chop the meat finely, season it well, and then fry it over high heat in copious amounts of olive oil to give it a richness and crispness that allows a little meat to go a long way.


  1. 2 Tbsp. olive oil
  2. 2 cups roughly chopped leftover chicken
  3. Chile powder
  4. Pimentón de la vera (smoked paprika)
  5. Cumin
  6. Salt
  7. Freshly ground black pepper
  8. Warm corn tortillas
  9. Chopped fresh cilantro
  10. Onion
  11. Salsa
  12. Lime wedges


  1. Heat the olive oil in a large heavy pan until smoking. Add the chicken and spices. Cook, stirring occasionally, until the chicken crisps up. Serve on warm corn tortillas with chopped fresh cilantro, onion, salsa, and a squeeze of lime.