RECIPE: Pollo in Guajillo (from Asada by Bricia Lopez and Javier Cabral)
This grilled chicken has gotten me through so many long days working at Guelaguetza. There were times when I ate it for lunch every day, sometimes with a big salad, sometimes with homestyle french fries, or with rice, beans, and tortillas. It tastes great any way you eat it and it reheats beautifully. This is a solid recipe to make on a Sunday and eat throughout the week. I purposely did not soak the chiles, in order to create a rustic marinade that has more texture; the flavor of burnt chile once it is grilled makes this chicken recipe stand out.
Serves 4
12 guajillo chiles (1¾ ounces/50 g), stems and seeds removed
½ large white onion (5. ounces/150 g), roughly chopped
8 cloves garlic, peeled
¼ teaspoon black peppercorns (about 12 peppercorns)
1 whole clove
1 tablespoon dried Mexican oregano
2 tablespoons grapeseed oil
¼ cup (60 ml) orange juice
2 tablespoons seasoned rice vinegar
2 tablespoons fresh lime juice
¼ teaspoon ground cinnamon
1½ tablespoons sea salt
2 pounds (910 g) bone-in chicken thighs
In a cast-iron skillet over medium heat, lightly toast the chiles, about 2 to 3 minutes on each side. Remove from the skillet and set aside.
In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside.
Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground.
In a high-performance blender or food processor, add the toasted chiles, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chiles have come apart.
Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight.
Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.
Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F (230°C) for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.
Remove the chicken from the marinade and put them on the grill directly over the medium fire, skin side up. Close the lid and cook, turning once, about 15 minutes on each side. The chicken is cooked when its internal temperature reaches 175°F (79°C) on a meat thermometer. Transfer the meat to a cutting board and let rest for 5 minutes.
Oaxaca authors Bricia Lopez and Javier Cabral are back with the first major cookbook about how to create asada—Mexican-style grilled meat—at home
In millions of backyards across Southern California, an asada means a gathering of family, friends, great music, cold drinks, good times, and community—all centered around the primal allure of juicy, smoky grilled meat with flavors and spices traditional to Mexico. The smell of asada is a cloud of joy that lingers in the streets of Los Angeles. With Asada: The Art of Mexican-Style Grilling, Mexican food authorities and the authors of Oaxaca, Bricia Lopez and Javier Cabral, are back with more than 100 recipes that show you how to prepare the right dishes and drinks for your next carne asada gathering. Asada will both guide you in crafting mouthwatering food and inspire the right laidback atmosphere.
Everyone says they love a spicy margarita and asada tacos, but very few understand the culture that informs these flavors. Divided into the eight crucial elements of any carne asada: botanas (appetizers), carnes (meats), mariscos (seafood), side dishes and vegetables, salsas, aguas frescas, cocktails, and dessert, Asada walks you through every step. From Lopez’s secret “michelada marinade” to game-changing salsas that will elevate any grilled meat, this cookbook is the ultimate guide to making and beginning to understand the magic of asada.
For more information, click here.
