Order by 12/9 to ship in time for Christmas delivery! *Includes expedited shipping

Join us for A Very Merry Evening at the Silos December 7th. Get tickets

Little Shop on Bosque will re-open in 2023! Until then, visit Shops at the Silos

Pollo Asado Tacos
Total 1 hour and 20 minutes
Active 50 mins
Makes 4 servings
TIP: For easier cleanup, line the baking sheet with foil before placing the chicken on it. Make the tortillas right before serving for the best flavor. You can keep them warm and fresh by wrapping them in a clean kitchen towel.
Special Equipment
a tortilla press
Special Equipment
a tortilla press
Ingredients
    • Juice of 1 orange
    • Juice of 1 lime
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons kosher salt or 1 teaspoon fine sea salt
    • 1 teaspoon ground paprika
    • 1 teaspoon ground chipotle powder or chili powder
    • 4 garlic cloves, grated
    • 1/2 cup olive oil, avocado oil, or grapeseed oil
    • 1 1/2 pounds skinless boneless chicken thighs (about 5)
    • 2 limes, halved
    • Cassava Flour Tortillas (recipe follows)
    • Garlic Confit (recipe follows)
    • Pickled Spiced Red Onions (recipe follows)
    • Cassava Flour Tortillas
      • 1 2/3 cups cassava flour
      • 3/4 teaspoon sea salt
      • 5 tablespoons olive oil from Garlic Confit, or regular olive oil
      • 2/3 cups warm water, plus more if needed
      • Garlic Confit
        • 5 heads garlic, cloves separated and peeled
        • 2 cups olive oil
        • 2 bay leaves
        • Pickled Spiced Red Onions
          • 1 cup apple cider vinegar
          • 2 tablespoons granulated sugar
          • 2 teaspoons fine sea salt
          • 1 large red onion, peeled and thinly sliced
          • 2 garlic cloves, thinly sliced
          • 1 teaspoon peppercorns
          Directions
          1. In a large bowl, whisk together the orange juice, lime juice, cumin, oregano, salt, paprika, chipotle powder, and garlic. Stream in the oil until blended. Add the chicken and toss to coat. Marinate at room temperature for 30 minutes, or roast immediately.
          2. Position a rack 8 to 10 inches from the top of the oven. Preheat the broiler to high.
          3. Place the chicken on a baking sheet in a single layer. Add the limes cut-side up. Pour any remaining marinade over the chicken and broil for 5 to 7 minutes. Remove them from the oven, flip the thighs, and continue to broil until they are nicely browned and an instant-read thermometer inserted into the thickest part reads 165°F, 5 to 7 minutes longer.
          4. To assemble the tacos, top the Cassava Flour Tortillas with some chicken, a bit of Garlic Confit, and Pickled Spiced Red Onions. Serve immediately.
          1. Cassava Flour Tortillas
            1. Whisk together the flour and salt. Add the oil and water to form a dough. The dough should be sticky, so if it’s too dry add more water 1 tablespoon at a time.
            2. Roll the dough into balls the size of golf balls. Cut a resealable gallon-size bag down the sides so the bag opens flat. Place one side of the bag on the bottom plate of a tortilla press, top with a dough ball, and fold the other side of the bag over it to cover. Gently close the press and apply even pressure to form a tortilla about 1/8-inch thick. You can press down more than once to get the desired thickness.
            3. Heat a cast-iron skillet over medium-high heat. Add tortillas one at a time to the skillet and cook until air bubbles form, 1 to 2 minutes. Flip and repeat on the other side. Continue until all the tortillas are cooked.
          1. Garlic Confit
            1. Preheat the oven to 250°F. Place the peeled garlic cloves, oil, and bay leaves in an oven-safe saucepan or baking dish. Cover and bake until the cloves are golden and tender, about 2 hours. Let cool completely. Pour into an airtight container and refrigerate.
          1. Pickled Spiced Red Onions
            1. In a small saucepan, bring the vinegar and 1 cup water to a boil. Remove from the heat, add the sugar and salt and stir to dissolve.
            2. Place the onions, garlic, and peppercorns in an airtight glass jar, pushing down to fit them into the jar. Carefully add the vinegar mixture, making sure to cover all the onions, pushing down as necessary. Let cool completely without the lid on. When cool, seal the jar and store in the refrigerator for up to 2 weeks.

          Meet The Creator