HOW TO MAKE MEXICAN ASADO RECIPES

ASADO DE PUERCO (MEXICAN PORK STEW) | ALLRECIPES

Asado de Puerco (Mexican Pork Stew) | Allrecipes image

An authentic Mexican pork stew made with dried chiles, no chili powder here! The guajillo chiles add a very smoky flavor while the ancho chiles add a touch of smoky sweetness. To add another level of flavor, we always top our puerco asado with sliced onions marinated in fresh lemon juice.

Provided by Yoly

Categories Soups, Stews and Chili Recipes Stews Pork

Total Time 1 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 6 servings

Number Of Ingredients 16

Ingredients

1?½ pounds pork shoulder, cut into 1-inch cubes
½ cup water
½ teaspoon salt, or more to taste
4 dried guajillo chile peppers
4 dried ancho chile peppers
2 tablespoons chopped fresh cilantro
1 tablespoon chicken bouillon granules
10 whole black peppercorns
2 garlic cloves
½ inch stick Mexican cinnamon
½ teaspoon dried Mexican oregano
½ teaspoon dried thyme
½ teaspoon cumin seeds
2 bay leaves
2 whole cloves
1 tablespoon lard

Steps:

Combine pork cubes, 1/2 cup water, and 1/2 teaspoon salt in a Dutch oven. Cover and cook over medium heat for 20 minutes, stirring every 5 minutes. Uncover, increase heat to medium-high and cook, stirring constantly, until water evaporates. Continue cooking until the pork browns in its rendered fat, 15 to 20 minutes.
Meanwhile, cut tops off the dried chiles and remove seeds. Heat chiles in a large skillet over low heat until they start to soften. Do not toast. Place chiles in a bowl of hot water and soak for 20 minutes.
Remove pork and set aside. Do not wash, wipe out, or clean the Dutch oven.
Transfer chiles to a blender, reserving soaking water. Add cilantro, chicken bouillon, peppercorns, garlic, cinnamon stick, Mexican oregano, thyme, cumin seeds, bay leaves, and cloves. Pour in 1 cup soaking water and blend until smooth. Add 1 more cup soaking water, season with salt, and blend until completely smooth.
Melt lard in the Dutch oven. Carefully add blended chile mixture and scrape up all browned bits. Bring to a boil and add pork. Reduce heat and cover partially, leaving about 1 inch open. Simmer, stirring occasionally, until sauce has thickened and reaches the desired consistency, 15 to 20 minutes.

Nutrition Facts : Calories 178 calories, CarbohydrateContent 8.3 g, CholesterolContent 46.7 mg, FatContent 10.1 g, FiberContent 3.3 g, ProteinContent 14.4 g, SaturatedFatContent 3.4 g, SodiumContent 426.7 mg, SugarContent 0.2 g

PORK ASADO | JUST A PINCH RECIPES

Pork Asado | Just A Pinch Recipes image

This is another recipe that my mother-in-law many years ago. She was a fantastic cook and I learned so much from her. Of course, she never used a recipe so I just had to watch and guess the measurement amounts. After some trial and error, I got my recipes as close to hers as possible. Of course, no one cooks as good as mama, lol. This internet picture shows you how the asado should look when done.

Provided by Jeanne Benavidez @jeanneben

Categories Other Main Dishes

Prep Time 45 minutes

Cook Time 1 hours 30 minutes

Number Of Ingredients 19

Ingredients

PREPARE RED CHILI SAUCE
12 - 15 - dried chili pods, new mexico chilies if you can get them
6 - 8 cup(s) water (or enough to cover peppers)
1 tablespoon(s) minced garlic
1 - 2 tablespoon(s) chili powder
1 teaspoon(s) ground cumin
1 teaspoon(s) mexican oregano
1 teaspoon(s) salt
1 teaspoon(s) black pepper
PREPARE PORK
3 - 4 pound(s) pork roast, cut into 1 1/2-inch cubes (leave some fat on for flavor)
1 medium onion, chopped
1 tablespoon(s) chopped garlic
1 teaspoon(s) ground cumin
1 teaspoon(s) mexican oregano
1 teaspoon(s) salt
1 teaspoon(s) gound black pepper
1 cup(s) canola oil
1 cup(s) flour

Steps:

Prepare the red chili sauce: Rinse chili pods and place in a large pot. Put enough water to cover pods. Cover and bring to a boil over medium heat and boil @ 20 minutes. Press peppers down occasionally to make sure they are covered with water. Remove from heat. Do not discard the liquid.
Using tongs, remove each chili pod from pot, remove the stem and place the chili pods into a blender. (I do not remove the seeds….it’s your choice) Add the 'Red Chili Sauce Seasonings'.
Blend until smooth. You will need to add a little of the water that you boiled the peppers in to get the right consistency. It should be a glue-like consistency.
Prepare the Pork: Season the meat with garlic salt and pepper..
Put the flour and the other Pork Seasonings' into a large ziploc bag. Add the meat and shake until well coated with the flour.
In a large skillet, heat 2 or 3 tablespoons of oil and brown the meat (in batches) until no longer pink but not completely done. Stir occasionally to keep meat from sticking. Add a little more oil with each batch so that the meat will brown. Remove each batch to a large pot.
Once the meat is browned and placed in the large pot, add the remaining flour and chopped onion;stir well to combine. Pour in the chili sauce and 1 cup (or a little more) of liquid from boiling the peppers, reduce heat to medium low, cover and simmer for @ 1 ½ hr. Stir often to keep from sticking.This should have the consistency of a thick, red gravy.

More about "how to make mexican asado recipes"

WEST TEXAS ASADO | JUST A PINCH RECIPES

On a trip this summer to Odessa (west Texas) I ate at a Mexican restaurant with friends and one of them said he would order for me. What I got was Asado with two fried eggs (sunny side up) on top of it. Now this was HOT & SPICY but tasted out of this world. I was glad to have the runny yolks just to lay my tongue in ever now and then. It was served wit good rice and beans and flour tortillas. I've tried 3 or 4 recipes trying to dupe that Asado and finally this recipe is just about spot on. A friend found it on the net and sent it to me, it's not my original recipe but I have made it just a few days ago! I did add some of the pepper seeds to get that heat but that's up to you. If you like authentic and HOT and Spicy, this is the recipe for you.....enjoy and don't forget the two fried eggs on top.
From justapinch.com
Reviews 5
Category Pork

Generously salt and pepper the pork cubes. Add the remaining 2 tablespoons of oil to pot and brown meat on all sides. Add chile sauce to meat and cook covered on low heat for 2-1/2 hours stirring occasionally. Serve with 2 fried eggs on top and good Mexican cheese if desired and flour tortillas. yum yum

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BEEF ASADO RECIPE | ALLRECIPES

This Filipino dish is rich in flavor due to the slow cooking of the beef with all the ingredients. The beef can be cooked to tenderness a day before, so you can skim off the fat. Do not use pressure cooker for this dish. This is a very versatile dish. It can be served with rice, bread or boiled potatoes.
From allrecipes.com
Reviews 4.7
Total Time 2 hours 5 minutes
Category World Cuisine, Asian, Filipino
Cuisine Asian, Filipino
Calories 638.6 calories per serving

Slice the meat against the grain and add to the pot; stir. Cook together another 5 minutes before serving. If the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

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IN SEARCH OF WEST TEXAS ASADO | HOMESICK TEXAN

From homesicktexan.com
Reviews 4.9

Serve in bowls topped with cotija or wrapped in flour tortillas for tacos.

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POLLO ASADO (OVEN ROASTED, GRILLED) RECIPE | CHEFDEHOME.COM

Flavorful chicken (roasted or grilled) marinated in orange, lime juice, garlic, paprika, herbs, and spices. Pollo Asado is Mexican (or Cuban depending upon spices) take on grilled chicken where citrus tenderize chicken, and herbs, spices make it juicy and flavorful. The beautiful orange color is so tempting. You will love the flavors.

Today, I'm sharing both cooking methods to make pollo asado; 1) Grilled 2) Oven Roasted. Plus vibrant made-from-scratch Pollo Asado marinade that you can use with any kind of meat. Even sauted shrimp tastes amazing with such bold and citrus flavors.

So, let's make some Pollo Asado!

Chicken marinating in Pollo Asado Marinade

Pollo means chicken. Asado means roasted. In simple words, pollo asado is chicken roasted. Some sources claim that pollo is slang word. We are not going to dig deeper in name but talk about the flavor; how delicious and simple this homemade pollo asado recipe is.

Pollo Asado Marinade:

Pollo Asado recipe, like any good roasted chicken starts with marinating the chicken in Asado marinade. Marinade is combination of two main components: citrus and asado seasoning.

In a best tasting Pollo Asado, I look for bright citrus notes, garlic, and aroma of oregano and smoked paprika.

My Pollo Asado seasoning is blend of roasted cumin, Spanish smoked paprika, onion powder, black pepper, and oregano. I add orange juice and lime juice, mix with olive oil, and fresh crushed garlic to make a paste like marinade. This marinade tenderize the chicken, infuse in ton of flavor, and yields a dark-spiced (not that spicy but darn delicious) chicken roast. Heavenly Pollo Asado it is!

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Let's break apart few things that I do differently for Pollo Asado Marinade:

Achiote or Paprika: Like many other Cuban/Mexican Chicken recipes, all flavor of pollo asado comes from citrus, and spices. The beautiful orange-red color of chicken is either Achiote Paste Or Spanish Paprika. Even though I have used achiote paste for this recipe.. The recipe I'm sharing here uses Smoked Paprika. I feel achiote is not that easy to find and the smokey flavor of paprika gives good flavor boost to the pollo asado.

However, if you are after that red-orange color, I have also shared the Achiote Mariande recipe in the notes.

Citrus: Most common citrus for asado marinade are: orange and lemon juice. I love the flavor of orange, but replace lime in place of lemon juice. Lime is perfect to cut the rich smoky flavor of smoked paprika. Since my recipe is paprika based, lime is the way to go. If you are planning to use Achiote Paste. I must tell you that achiote powders are often pre-seasoned with some citrus and spices. So, if you using only achiote and no paprika, you can use lemon juice.

Delicious Roasted Pollo Asado

I promised to share two ways to prepare Pollo Asado: Grilled and Oven Roasted. (these pictures show oven roasted chicken)

Oven roasted is great for weeknights and any time of the year when switching-on outdoor grill is not an feasible option. Grilling makes perfect sense for sunny days ahead. Late Spring and summer, The season of grill is here. On weekends, Vishal want to only eat grilled. My job is only to get the chicken marinated and ready. Grilling is his job. So, I keep lots of marinade recipes handy to make my life easier.

Let's discuss both cooking methods, one at a time.

Pollo Asado in Oven:

To roast chicken in oven, pre-heat oven at 425 degrees Fahrenheit. Spray pan with oil, reserve marinade (to use later) before placing chicken on sheet pan. Roast until internal temperature on instant thermometer reads 165 degrees Fahrenheit. I like to broil for last 1-2 minutes for more roasted flavor. (optional)

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Bone-in chicken thighs take 30-35 minutes. Boneless chicken cooks quickly. (25-30 minutes)

Note: Check chicken temperature sooner to avoid dry chicken. For more flavor and moisture, after first 15 minutes, rotate the pan, and baste chicken with reserved marinade (twice, every 5 minutes).

Pollo Asado on Grill:

Pollo Asado or any time grilling chicken, grill preheated to 375 to 400 Fahrenheit works best. This temperature keeps chicken moist and cooks evenly. Medium temperature don't let chicken dry out or cook fast from outside and leave inside raw.

Note: Always only flip the chicken when one side is done. Don't hurry or flip too many times.

Pollo Asado - oven or grill prepare method

I hope this will make to your grill coming weekend. If you haven't started grilling yet (like us with still snowing outside). Oven roasted Pollo Asado recipe is great way to bring summer into kitchen even without grill.

Mexican Grilled Chicken Pollo Asado

If you like Grilled Chicken, I'm sure you will enjoy these other recipes on blog: (all can be adapted to cook in oven too)

Chicken Souvlaki
Chicken Fajita
Malai (Cream) Chicken Kabobs
Hawaiian Chicken Skewers

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Oh, and don't forget to pin this recipe for later.

Enjoy!

From chefdehome.com
Total Time 45 minutes
Cuisine Mexican

Serve with side of beans, rice, salsa. Add to tacos or burrito bowls. Extra splash of lime before serving is highly recommended.

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