Pollo Asado Tacos
Pollo Asado Tacos
Ingredients
For the Pollo Asado Marinade
- 3 pounds chicken thighs
- 2 tablespoons achiote paste
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 6 garlic cloves
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Salsa
- 15 dried red chiles
- 10 tomatillos, small, green
- 1/2 white onion
- 2 garlic cloves
- 1/2 teaspoon salt, or to taste
- 2 tablespoons water, as needed
For the Guacamole
- 2 avocados
- 1/4 cup pico de gallo
- 1 tablespoon lime juice, from 1/2 lime
- 1/4 teaspoon salt, a pinch, or to taste
For Serving
- 12 corn tortillas
- 1/4 cup white onion, chopped
- 1/4 cup cilantro, chopped
- 4 lime wedges
- 1 roasted green chile, for garnish, optional
Instructions
- 1
Place chicken thighs in a large mixing bowl. Pour olive oil over the chicken.
⏱️ 2 min
- 2
In a blender, combine garlic cloves, orange juice, pineapple juice, lime juice, white vinegar, and achiote paste. Add Mexican oregano, cumin, smoked paprika, salt, garlic powder, onion powder, and black pepper. Blend until smooth.
⏱️ 5 min
- 3
Pour the blended marinade over the chicken thighs in the bowl. Use tongs to thoroughly mix, ensuring each piece is fully coated. Cover the bowl and marinate the chicken in the refrigerator for at least 8 hours, or preferably overnight.
⏱️ 3 min
- 4
Heat a griddle or comal over medium-high heat. Place dried red chiles, tomatillos, 1/2 white onion, and garlic cloves onto the hot griddle. Roast, turning occasionally, until charred and softened. The chiles should be fragrant and slightly toasted, not burnt.
⏱️ 10 min
- 5
Transfer the roasted dried chiles and 1/2 teaspoon salt to a molcajete (or food processor). Grind with the pestle until a coarse paste forms. Add the roasted onion and garlic, along with 2 tablespoons of water. Continue grinding and mixing. Add the roasted tomatillos and continue grinding until all ingredients are combined into a chunky salsa. Stir to ensure consistency.
⏱️ 15 min
- 6
Cut avocados in half, remove pits, and scoop the flesh into a bowl. Add pico de gallo, lime juice, and a pinch of salt. Mash with a fork until desired chunky consistency is reached.
⏱️ 5 min
- 7
Preheat a grill to medium-high heat. Place the marinated chicken thighs directly on the grill grates. Grill, flipping occasionally, until cooked through and nicely charred on both sides. This typically takes 8-12 minutes per side.
⏱️ 20 min
- 8
Remove the grilled chicken from the grill and transfer it to a cutting board. Chop the chicken into small, bite-sized pieces.
⏱️ 5 min
- 9
Warm corn tortillas. Place a generous amount of chopped pollo asado onto each warm tortilla. Spoon guacamole and salsa over the chicken. Sprinkle with fresh chopped white onion and cilantro. Squeeze fresh lime juice over the assembled tacos. Serve immediately, optionally with a roasted green chile and lime wedges on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pollo Asado Tacos
For the Pollo Asado Marinade
- 3 pounds chicken thighs
- 2 tablespoons achiote paste
- 1/2 cup orange juice
- 1/4 cup pineapple juice
- 2 tablespoons lime juice
- 2 tablespoons white vinegar
- 1/4 cup olive oil
- 6 garlic cloves
- 2 teaspoons Mexican oregano
- 1/2 teaspoon cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
For the Salsa
- 15 dried red chiles
- 10 tomatillos, small, green
- 1/2 white onion
- 2 garlic cloves
- 1/2 teaspoon salt, or to taste
- 2 tablespoons water, as needed
For the Guacamole
- 2 avocados
- 1/4 cup pico de gallo
- 1 tablespoon lime juice, from 1/2 lime
- 1/4 teaspoon salt, a pinch, or to taste
For Serving
- 12 corn tortillas
- 1/4 cup white onion, chopped
- 1/4 cup cilantro, chopped
- 4 lime wedges
- 1 roasted green chile, for garnish, optional
Instructions
- 1
Place chicken thighs in a large mixing bowl. Pour olive oil over the chicken.
⏱️ 2 min - 2
In a blender, combine garlic cloves, orange juice, pineapple juice, lime juice, white vinegar, and achiote paste. Add Mexican oregano, cumin, smoked paprika, salt, garlic powder, onion powder, and black pepper. Blend until smooth.
⏱️ 5 min - 3
Pour the blended marinade over the chicken thighs in the bowl. Use tongs to thoroughly mix, ensuring each piece is fully coated. Cover the bowl and marinate the chicken in the refrigerator for at least 8 hours, or preferably overnight.
⏱️ 3 min - 4
Heat a griddle or comal over medium-high heat. Place dried red chiles, tomatillos, 1/2 white onion, and garlic cloves onto the hot griddle. Roast, turning occasionally, until charred and softened. The chiles should be fragrant and slightly toasted, not burnt.
⏱️ 10 min - 5
Transfer the roasted dried chiles and 1/2 teaspoon salt to a molcajete (or food processor). Grind with the pestle until a coarse paste forms. Add the roasted onion and garlic, along with 2 tablespoons of water. Continue grinding and mixing. Add the roasted tomatillos and continue grinding until all ingredients are combined into a chunky salsa. Stir to ensure consistency.
⏱️ 15 min - 6
Cut avocados in half, remove pits, and scoop the flesh into a bowl. Add pico de gallo, lime juice, and a pinch of salt. Mash with a fork until desired chunky consistency is reached.
⏱️ 5 min - 7
Preheat a grill to medium-high heat. Place the marinated chicken thighs directly on the grill grates. Grill, flipping occasionally, until cooked through and nicely charred on both sides. This typically takes 8-12 minutes per side.
⏱️ 20 min - 8
Remove the grilled chicken from the grill and transfer it to a cutting board. Chop the chicken into small, bite-sized pieces.
⏱️ 5 min - 9
Warm corn tortillas. Place a generous amount of chopped pollo asado onto each warm tortilla. Spoon guacamole and salsa over the chicken. Sprinkle with fresh chopped white onion and cilantro. Squeeze fresh lime juice over the assembled tacos. Serve immediately, optionally with a roasted green chile and lime wedges on the side.
⏱️ 5 min