Pizza Con Pollo Asado Recipes

POLLO ASADO

Steps:

• Place onion, olive oil, lime juice, vinegar, cumin, garlic, red peppers, sea salt, and black pepper in a blender. Blend until smooth. Place chicken in a container or resealable plastic bag and pour marinade on top; toss to coat. Marinate in the refrigerator for 2 to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill chicken until no longer pink in the centers, 6 to 7 minutes per side, depending on thickness. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).

ASADO CON PALTA

Steps:

• Sprinkle the roast with salt and pepper, and sear on all sides in the oil in a large pot. Remove to a plate. Deglaze the pot with the merlot. Add the carrots, celery, onions, tomatoes, chicken stock, oregano, bay leaves and porcinis. Return the roast to the pot. Bring to a simmer and cook for 3 1/2 hours.
• Transfer the liquid from the pot to a blender; blend to make the sauce. Season with salt, pepper and sugar. Return the sauce to the pot and keep warm.
• Slice the roast and add it to the sauce to warm up.
• To build the sandwich: Put 3 slices of beef on a Bun. Top with some avocado slices and Fried Onions.
• Mix the flour, salt, sugar, yeast, milk and water with an electric mixer for 5 minutes. Let rest for 45 minutes.
• Portion the dough into 4.5-ounce pieces and roll into balls. Let rest for another 45 minutes.
• Bake at 400 degrees F for 9 minutes.
• Fill a heavy put with 2 inches of oil and heat to 350 degrees F.
• Season the red onions with salt and pepper, then toss in flour to coat. Fry the onions until crispy, about 5 minutes. Drain on paper towels.

POLLO ASADO

Steps:

• In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
• Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
• Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
• Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
• Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

MEXICAN POLLO ASADO

Steps:

• Smash garlic cloves.
• Place all ingredients except chicken in blender.
• Pour over chicken breasts.
• Marinate 2 to 24 hours.
• Grill chicken breasts.
• Serve as desired.