Pollo Asado - Chicken Tacos - Mexican Food

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: pork

Chicken breast is leaner while pork can be more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresher and lower in preservatives.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour is often cheaper.

Remove stems from California chili pods and guajillo chiles, deseed them if desired.

Boil chili pods and onion in water for about 20 minutes until soft.

Blend boiled chili pods, onion, juice of one orange, juice of one lime, garlic, cumin, oregano, salt, and vinegar until pureed.

Marinate 3 pounds of boneless chicken thighs in the marinade for at least overnight, preferably 48 hours.

Preheat grill and prepare for reverse searing.

Cook chicken on indirect heat for 15-20 minutes, then move to direct heat to get color and grill marks.

Check chicken for doneness, ensuring it is firm and cooked through.

Warm firm corn tortillas on the grill.

Assemble tacos with grilled chicken, adding desired toppings such as avocado, radishes, cabbage, and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary