Even a forecast calling for a few flurries leaves my mind racing with supplements to my already lengthy grocery list. My elaborate plans don’t necessarily grow from a fear of getting snowed in; I simply see it as an opportunity to hole myself up in my kitchen, make lots of food, and spend the rest of the evening eating.

I was attached to the hourly forecast on Friday, using the inch-by-inch predictions of snow to help determine what my evening menu would be. The low temperatures already had me desiring something hot and hearty, and my plans shifted into something more detailed the longer it seemed it was going to snow. My search ended with a quick version of an al pastor-style chicken dish, which was generously accompanied by rice, beans, and a plethora of toppings.

Chicken Al Pastor
From Eat, Drink and Travel

2 pounds cooked, shredded chicken thighs
3 garlic cloves minced with cilantro
5 dried guajillo peppers
2 dried ancho peppers
1 chipotle pepper in adobo sauce
1 large Spanish onion, chopped
½ cup diced tomatoes
½ cup white vinegar
1 cup pineapple juice
1 tablespoon ground cumin
1 tablespoon oregano
1 teaspoon ground cloves
Olive oil
Salt and pepper, to taste

Place guajillo and ancho peppers in a bowl of boiling water and allow to soften. Once they are rehydrated, remove the veins and seeds. In a food processor, blend together all peppers, ¾ of the onion, diced tomatoes, vinegar, pineapple juice, cumin, ground cloves, and oregano. Put mixture in a large bowl with the chicken, mix and cover. Refrigerate for approximately 1 hour. Heat olive oil in a large pot or Dutch oven over medium heat and add the remaining chopped onion; sauté until just soft. Stir in the shredded chicken with the sauce, bring to a boil, then lower heat and simmer for approximately 30 minutes. Now all you need to do is add this chicken to tacos, salads, or whatever else your little heart desires. Season with salt to taste.