Pollo Yucateco Asado

today.com

Colleen Volcjak

subheading: Arroz blanco (makes 4 servings):

cupjasmine rice

cupschicken broth

2 clovesgarlic, peeled

½ large white onion, peeled and quartered

2 small tomatillos, husked and rinsed

2 tablespoonsgrapeseed oil

sea salt

1 sprigparsley

subheading: Avocado oil flour tortillas (makes 8 tortillas):

2 cupsall-purpose flour, plus more for dusting

1 teaspoonsea salt

¼ cupavocado oil

¾ cupwater

subheading: Salsa de piña tatemada (makes 2 cups):

3 clovesgarlic, peeled

1 large red onion, minced

1 medium pineapple, peeled, cored and cut into ¾-inch-thick slices

2 habanero chiles, stems removed

2 tablespoonsfreshly squeezed lime juice

1 teaspoonsea salt, plus more as needed

¼ cupolive oil

½ cupfresh flat-leaf parsley, minced

subheading: Frijoles negros de la olla con nopalitos (makes 6 servings):

2 poundsdry black beans, rinsed and soaked in water for at least 2 hours or overnight

6 clovesgarlic, peeled and smashed

1 large white onion, peeled and quartered

3 cactus paddles (nopalitos), thorns removed, chopped into 1-inch squares

2 tablespoonssea salt, divided

2 sprigsfresh epazote, rinsed

crumbled queso fresco

subheading: Chicken:

¼ teaspooncumin seeds

1 whole clove

1 whole allspice berry

1½ teaspoonsdried Mexican oregano

2½ tablespoonsground achiote

1½ tablespoonssea salt

1½ teaspoonsground white pepper

1½ teaspoonsgarlic powder

¼ cupdistilled white vinegar

⅓ cupfreshly squeezed orange juice

2 tablespoonsolive oil

½ orange, sliced with peel on

3 poundsbone-in chicken thighs

Directions at today.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer