Pollo Frito al disco y papas - Mexican Holiday Recipe - Mexican Food

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt adds creaminess with fewer calories.

chicken

💰Cheaper: turkey

Turkey is a leaner alternative.

flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber.

salsa

💰Cheaper: canned tomatoes + spices

Canned tomatoes are often cheaper and can be seasoned.

Prepare 8 wajio chilis by opening them up and removing the seeds.

Add the wajio chilis and 4-5 chile de arbol to a pot of water, ensuring they are submerged.

Bring the water to a boil and cook the chilis for about 15 minutes until soft and pliable.

In a blender, combine the softened chilis, 1/2 onion, 2 roma tomatoes, 5 garlic cloves, 2 teaspoons Mexican oregano, 1/4 cup apple cider vinegar, juice of 5 limes, and 1 tablespoon Norse chicken bouillon.

Blend the mixture until it is very fine, adding a little liquid from the chilis if necessary.

Check the seasoning and add 1 teaspoon of salt, blending again to mix.

Let the marinade come to room temperature for about 20 minutes.

Prepare 10 pounds of chicken quarters by separating the legs from the thighs.

Rub the marinade into the chicken, ensuring to get some under the skin and coating both sides.

Cover the chicken with plastic wrap to prevent oxidation and let it marinate in the fridge for at least 24 hours.

Cut potatoes into wedges, making about 8 sections per potato.

Use sage lard for frying; heat it to about 350°F, adjusting if it reaches 375°F.

Once the lard is at the right temperature, add the potato wedges, ensuring they are not stuck together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens