Pollo Asado Recipe
Flour Tortilla, Shaved Cabbage, Mojo Vinaigrette, Asado Marinated-Roasted & Pulled Chicken, Lime Aioli, Avocado, Pickled Red Onion, Queso Fresco, Cilantro
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Ingredients
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For the Asado Marinated-Roasted Chicken
For the Mojo Vinaigrette
For the Lime Aioli
For the Tortilla and Toppings
Method
For the Asado Marinated-Roasted Chicken
- 1
Prepare the Marinade
In a large bowl, mix orange juice, minced garlic, cumin, oregano, paprika, salt, black pepper, olive oil, and lime juice to create the marinade.
- 2
Marinate the Chicken
Place the whole chicken in a large resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 4 hours, preferably overnight.
- 3
Roast the Chicken
Preheat the oven to 375°F (190°C). Remove the chicken from the marinade and place it in a roasting pan. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 4
Pull the Chicken
Let the chicken rest for 10 minutes after removing from the oven. Then, shred the chicken using two forks.
For the Mojo Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together orange juice, lime juice, minced garlic, olive oil, cumin, salt, and black pepper until well combined.
For the Lime Aioli
- 6
Mix the Aioli
In a bowl, combine mayonnaise, lime juice, minced garlic, and salt. Mix well until smooth.
For Assembling the Tacos
- 7
Warm the Tortillas
Warm the flour tortillas on a skillet or in the microwave until soft.
- 8
- 9
Drizzle with Sauces
Drizzle mojo vinaigrette and lime aioli over the assembled tacos to taste.
- 10
Serve
Serve immediately and enjoy your Pollo Asado tacos!