Pollo Asada Tacos
Yield: approximately 8 tacos
Ingredients:
1 pound boned chicken thigh meat
Marinade:
3 tablespoons olive oil
¼ cup onion, minced
1 tablespoon minced garlic
1 teaspoon ground cumin
½ teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried Mexican oregano, stems removed
2 tablespoons achiote paste
¼ cup fresh orange juice
¼ cup fresh lime juice
¼ cup fresh grapefruit juice
½ cup fresh cilantro leaves, snipped
Oil for frying
Additional fillings:
Guacamole
Crema, creme fraiche or sour cream
Lime wedges
Directions:
Heat 3 tablspoons of oil in a skillet over medium-low heat.
When it shimmers, add garlic, onion, cumin, salt, pepper, oregano, and achiote paste.
Saute until the mixture becomes fragrant, stirring constantly. Do not allow the onions or garlic to brown.
Remove from heat and allow to cool. When cool, set in the icebox for 15 minutes to become cold, but it should not jell.
Add cold achiote mixture, orange juice, grapefruit juice, lime juice and cilantro leaves to a glass bowl and whisk to combine.
Add marinade to a glass bowl large enough to hold the marinade and chicken.
Meat preparation:
Skillet version:
Skin, bone each thigh and remove any excess fat.
Cut in strips
Grill or oven version:
Skin the thighs. If grilling, reserve 1/4 cup of the marinade for basting during the cooking process.
Marinate:
Add chicken to the marinade, cover and chill for 4 hours.
Drain marinade from chicken and discard.
Skillet:
Heat a cast iron skillet over medium-high heat. When hot, add oil. When oil shimmers, add a single layer of chicken strips to the bottom of the skillet.
When chicken is browned on the bottom, turn with a spatula. Cook until browned on the second side.
Reserve in a warm oven that has been turned off.
Grill:
Oil cooking grate.
Grill thighs over medium-high heat until the internal temperature reaches 175°F., basting occasionally
Remove and tent. Temperature should rise to 185°F.
Bone and cut into bite-sized pieces.
Reserve in a warm oven that has been turned off.
Oven:
Place thighs on a rack in an oven-proof casserole.
Bake at 375°F until the internal temperature reaches 165°F., approximately 35-40 minutes.
Remove and tent.
Temperature should rise to 185°F.
Bone and cut into bite-sized pieces.
Reserve in the warm oven that has been turned off.
Taco Assembly:
Warm a dry cast iron skillet over medium-high heat.
Place a paper thin corn tortilla in the skillet. Heat until firm, but not crisp.
Flip with a spatula and warm the second side.
Fill warmed tortilla with 2 tablespoons pollo asada.
Add 1 tablespoon of corn salsa or salsa roja.
Top with crumbled queso fresco and/or crema.
Plate and place a few lime wedges on the plate.
Serve immediately.
Repeat until all tacos are complete.