The Kitchen Door

This stuff is DELICIOUS!  The marinade is so much fun to make.  This is the house favorite around here for southwestern style chicken.

Tip or warning: Don’t try cooking this inside… it MUST be grilled.  One time I thought I would just cook it up in a grill pan and man oh man… TEAR GAS! Although not too spicy to eat if not cooked outdoors it will send you screaming outdoors.  :D  Be prepared to share the recipe, as you will certainly be asked for it.

Tacos Pollo Asado

Makes 6-8 Tacos

The Ingredients

• 4 cloves garlic
• 1 large handful fresh cilantro
• kosher salt
• fresh black pepper
• 2 limes, juice only
• 1 orange, juice only
• 2 tablespoons white vinegar
• 1/2 cup olive oil
• 2 tablespoons chiltepin (dried red chile flakes)
• 2 pounds chicken breasts
• corn tortillas

Garnishes

• quacamole
• cotija cheese or sharp cheddar cheese or Monterey Jack (or all three)
• salsa or pico de gallo
• shredded cabbage or lettuce (I prefer lettuce)
• diced tomatoes
• sour cream

The Instructions

1. Place garlic, cilantro, salt, pepper in the bowl of a food processor and pulse to make a paste.  Scrape paste into a bowl.  Add lime juice, orange juice, vinegar and olive oil. Stir until well mixed.
2. Crush chiltepin with a mortar and pestle then stir into the marinade.
3. Add chicken and marinate in the refrigerator for about 30 minutes, not too long or  the citrus will cook the outside of the chicken similar to ceviche.
4. Grill chicken until cooked through.  Rest chicken for  about 15 minutes.  Slice chicken into 1/2 inch thick strips.
5. Heat tortillas to soften.  To make tacos, prepare taco shells and add two strips of chicken and garnish as desired for each taco.

By: The Kitchen Door

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