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marinade for pollo asado

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I love pollo asado from these little Mexican chicken shacks. Any recipes for a typical, authentic marinade?

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  1. Hi luckyfatima, did you get a recipe for pollo asado? If you did would you please send it to me? I'm trying to get an authentic mexican recipe. When I do I will post.

    1 Reply
    1. re: Trisha42

      Hi Trisha, no sorry I haven't managed to find a recipe. Maybe we'll be lucky with this query coming to the top of the home cooking board again. Anyone?

    2. I am not familiar with Mexican chicken shacks. Here in NYC, the roast chicken places seem to be Peruvian or Dominican-owned. This recipe goes a long way toward replicating the flavorful marinade they use:
      http://www.epicurious.com/recipes/foo...

      1. Usually it has lots of spices in it, like chiles, cumin, salt, garlic sometimes achiote paste. Then some acid. Some use tomatoes, some use orange or lime juice, and lastly some fresh cilantro.

        1. We have a lot of chicken stands and shacks in my hometown. They are Northern Mexican-Border style, so I wasn't sure about the orange juice and all. Our best loved locally owned chain is Monterrey style (El Regio), if that would help with the recipe.

          1. Hi - I know this post is old but I am looking for the same thing. I tried the Rick Bayless roadside grilled chicken recipe and it was good, but not what I was wanting to replicate from the chicken places I am familiar with in the Denver area (Rico Pollo, Pollo Picante).

            1 Reply
            1. re: carol5280

              Carol, in case you didn't see this posted here is a great authentic recipe I fix all the time. Everyone loves it. The secret is the cilantro, lots of it and marinade it overnight and the next day, it is great. Try it if you want. I don't put the coriander seeds in for the pollo asada because the stores (resturants) here in California do not, but is great both for the carne asada and pollo asada.

              Carne Asada – 3 lbs flank steak
              Pollo Asada – 4 boneless skinless chicken breasts
              Marinade overnight or for at least four hours
              marinade
              juice of 1 limes
              1/4 C olive oil
              1/4 C minced cilantro
              1-2 Serrano chillies minced (to taste)
              1 Tbs minced garlic
              1 tsp sugar
              1/2 tsp ground coriander seed
              1/2 tsp Mexican oregano
              1/4 tsp ground cumin seed
              2 tsp kosher salt (less if using table salt)
              black pepper to taste
              1 Tbs pureed kiwi (optional)

            2. Not an answer, a question: what does 'asado' mean where you are?

              I found lots of recipes online but some refer to roasted, some grilled chicken, just as some in this thread have been about both.

              Around here most pollo asado places are mobile vendors, Mexican (not Cuban, for instance) and sell grilled chicken.

              We have some El Regios here, both mobile and fixed, and I think their's is roasted (ony went once) but I thought ti was a local chain.

              6 Replies
              1. re: dexmat

                In the places I have been to in Denver, it describes cut up chicken that is marinated (think this is where the asado comes from) and (gas) grilled (technically pollo asado al carbon). all the places I have been to serve it with grilled whole green onions and jalapenos. Rice, pintos, pickled red onions and tomatillo salsa are included with a whole cut up chicken for <$20. I have never been to Mexico, but I understand that there are region variations in the marinade, but I have yet to determine what those are (recipes in English are limited int the searches I have done and my Spanish doesn't go much beyond basic ingredients and menu translation). However, I do think the majority of Mexican transplants in the Denver area are from Chihuahua and other points north, at least according to a friend from Mexico City. I taste anchos and garlic in the chicken I have had. It is definitely Mexican, not Cuban. it is by far my favorite take out and I would love to learn how to make it at home!I

                I shopped at Rancho Liborio for the 1st time this morning and found out they sell it there. it looked good, but I am making it at home tomorrow so I'll have to wait until next time to try it.

                1. re: carol5280

                  Thanks carol5280 (and luckyfatima). As I said most places here serve grilled chicken, charcoaled or using mesquite; I have also seen the term pollo rostizado on some places (not mobile). It is typically served by the half or whole (medio o entero), hacked up, with a whole baked onion, toreados (large peppers), frijoles charros, wedges or a whole lime, salsa verde y salsa rojo, one of which is typically very hot, and half a dozen corn tortillas; some places add arroz but not all. Size of the pieces vary. Price is typically $6.99/$7.99 for a half chicken, $10.99/$12.99 for whole. Most places also offer costillas and fajita tacos but that's about all. A rib/chicken/salchicha platter, including the sides, runs $15-16.

                  Most of the immigration to this area over the last century has been from N.L., Tamps, Michoacan, Jalisco, Hidalgo and D.F. we have almost no evidence, at least in terms of restaurant names, of Chihuaha or Chiapas or many of the other states. Most of the pollo asado places I believe are serving it Monterrey style, as the names indicate - El Norteno, El Regio, etc. - or with the name including en estilo Monterrey.

                  1. re: dexmat

                    Yes I want the recipe al estilo regio. At our local El Regio places in my city in Texas, they serve a regular salsa verde but also this magical, spicy mayonesa verde. It is amazing. I have cracked making the green sauce at home. I know the chicken marinade is very simple, but have yet to replicate it exactly.

                2. re: dexmat

                  asado is the past participle of asar which means all of those words: roast, broil, grill.

                  I am still searching for that special recipe, too.

                  1. re: dexmat

                    Asado means marinated both for pollo and carne, chicken and beef.

                    1. re: Trisha42

                      Asado means "roasted." I think you're thinking of "adobo," which means marinated, Trisha42.

                  2. Hi.
                    Here is how I make it.
                    this is a recipe from Chiapas that may be a good starting point. Remove the breast
                    bone by cutting down on both sides. Butterfly the chicken. Apply a rub composed of
                    a teaspoon of "Achiote paste" which you get from a mexican store. A teaspoon of red
                    pepper. I like New Mexico red pepper from Chimayo. A teaspoon of black pepper. 1/2
                    teaspoon salt. 1/2 teaspoon of ground cloves. 1 teaspoon of vinegar or more, you want
                    to end up with a paste about the same thickness as yogurt.
                    Rub chicken with mixture. Be sure to get mixture up under skin where ever possible.
                    Allow 1 hour for rub to penetrate. Grill chicken for 1hour and 15 minutes with the bone side down. This recipe was collected in the village of America Libre, Chiapas, Mexico
                    Here is a link to a photo of what it will look like on the grill.
                    http://www.youtube.com/watch?v=KSJZUO...
                    Pablito el gordito

                    1 Reply
                    1. re: paul balbin

                      thank you - will try that next time. right now I have a batch marinating in a variation of the Bayless recipe using dried anchos instead of ground.

                    2. I use this marinade for chicken when i make chicken tacos and am very happy with the results

                      http://bbq.about.com/od/marinaderecip...

                      1. I found this recipe and it is great for both pollo asada and carne asada. Let it marinate overnight and most of the next day. Then BBQ it. Everyone loves it.
                        Carne Asada – 3 lbs flank steak
                        Pollo Asada – 4 boneless skinless chicken breasts
                        Marinade overnight or for at least four hours
                        marinade
                        juice of 1 limes
                        1/4 C olive oil
                        1/4 C minced cilantro
                        1-2 Serrano chillies minced (to taste)
                        1 Tbs minced garlic
                        1 tsp sugar
                        1/2 tsp ground coriander seed
                        1/2 tsp Mexican oregano
                        1/4 tsp ground cumin seed
                        2 tsp kosher salt (less if using table salt)
                        black pepper to taste
                        1 Tbs pureed kiwi (optional)

                        1. I tried a marinade at home. I mixed Sazon Goya chicken seasoning, achiote powder, a dash of Maggi Jugo seasoning, a dash of liquid smoke, sugar, orange juice, lime juice, oil, salt, pepper, red chile powder, garlic paste, onion, and dried Mexican oregano. It was good. Not as good as El Regio's pollo asado, though. We did it in mom's home rotisserie.

                           
                          3 Replies
                          1. re: luckyfatima

                            Hi Luckyfatima, try the receipe I posted. It is real authentic. I do leave the coriander out for the chicken, but put it in for the carne asada. Let me know if you try it and like it. The trick is the cilantro and marinating for a long time. The longer the better.

                            1. re: Trisha42

                              Yes, I will definitely give it a try on my next rotisserie day. Thanks for posting it!

                              1. re: luckyfatima

                                Great, let me know what you think.

                          2. From a bottle, see how you like Mojo Criollo.

                            http://www.mexgrocer.com/goya-3060.ht...

                            Mexican groceries or maybe in the Mexican section of your supermarket.