MEXICAN ASADO RECIPE RECIPES
POLLO ASADO RECIPE | ALLRECIPES
Super easy and super good.
Provided by Jenny Egelhoff
Categories Mexican Recipes
Total Time 2 hours 20 minutes
Prep Time 5 minutes
Cook Time 15 minutes
Yield 4 chicken breasts
Number Of Ingredients 10
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).
Nutrition Facts : Calories 308.6 calories, CarbohydrateContent 11.8 g, CholesterolContent 67.2 mg, FatContent 17.7 g, FiberContent 0.6 g, ProteinContent 26.7 g, SaturatedFatContent 2.7 g, SodiumContent 548.6 mg, SugarContent 1.1 g
ASADO DE PUERCO (MEXICAN PORK STEW) | ALLRECIPES
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 Pork Stew
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Cook Time 55 minutes
Yield 6 servings
Number Of Ingredients 16
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
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