Pollo Asado Grilled Tacos with chopped onions and cilantro. A super tasty weeknight dinner inspired meal made with chicken thighs deeply infused with a smoky, citrusy and spicy red marinade that get’s barbecued and lightly charred then stuffed inside corn tortillas for a fun Mexican-inspired dinner. Once the chicken has been marinated long enough, they come together in minutes for a low effort meal that’s big on flavor.
Lately I’ve been nailing all of the chicken recipes we’ve been eating at home. Mostly because I’m using the right cuts of chicken for the meals I’m preparing and I’m taking the time to prepare the chicken in advance of cooking. Gone are the days where I am cubing chicken breasts and throwing them in a hot pan then dusting them with a bunch of spices. No longer will I eat a piece of chicken that’s tough and dry and quickly tossed together just to get something on the plate. If I’ve learned anything from all this cooking is that you need to take the time to prepare your meats. From letting them come to room temperature- steaks, to tenderizing chicken whether in buttermilk aka for fried chicken, a brine or even hammering it down gently into an even thickness when handling chicken to allow it to hold its moisture and cook perfectly so that it isn’t dry. Food is expensive so take the time to cook it right!
I’ve never actually had Chipotle but Pollo Asado has blown up ever since they came out with this new dish. So naturally, I had to make my own version so that I could give it a try. I love Mexican food and OMG this is unbelievably good! If you don’t know what the heck i’m talking about pollo asado means barbecued chicken or roasted. The sauce is this bright red which comes from Achiote paste that’s made from Annatto which are red seeds that come from a tree used to make spices, as a coloring dye, and you can buy it as seeds, powder or in the form of a paste. Its flavor profile is earthy, peppery and woody and not spicy at all. Here’s I’ve used a 3.5 oz block of paste blended with the juice of an orange, lime juice, lots of garlic cloves, white onion, dried guajillo chiles and some spices.
Serve this up just as I did piled high as tacos with a touch of lime juice and some valentina’s hot sauce to finish them off with some rice on the side or with anything that you enjoy eating grilled chicken with. Your in luck if there’s any leftovers because the chicken will keep great for a new days cooked in the fridge and you can re-use it for sandwiches, over salads, or more tacos. I wouldn’t be opposed to meal prepping this and having some grab and go lunches with this juicy chicken packed.
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