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