#8 Pollo Barbacoa Recipe

Prepare and marinate chicken

Trim excess fat from the chicken thighs and pat dry. In a bowl combine bbq seasoning, ground cumin, smoked paprika, minced chipotle, minced garlic, kosher salt, black pepper, olive oil and lime juice. Rub the mixture evenly over the chicken, cover and let marinate at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook chicken

Heat a heavy skillet or cast-iron pan over medium-high heat. Add a small drizzle of oil if the pan is dry. Place the marinated chicken thighs in the hot skillet and sear 3–4 minutes per side until well-browned. Reduce heat to medium-low, cover, and cook another 6–8 minutes until the internal temperature reaches 165°F (74°C).

Shred and finish

Transfer cooked chicken to a cutting board and let rest 5 minutes. Using two forks, shred the chicken into bite-sized pieces. Return shredded chicken to the skillet with any accumulated juices, stir in 1 tablespoon of extra bbq sauce (if desired) and warm through 1–2 minutes so the flavors meld.

Prepare onions

While the chicken cooks, heat 1 tsp olive oil in a small skillet over medium heat. Add the thinly sliced red onion and 1/4 tsp salt and sauté, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Remove from heat and set aside.

Assemble Pollo Barbacoa

If serving as tacos or flatbreads, warm tortillas/flatbreads. Place a portion of shredded bbq chicken onto each tortilla. Top with sautéed red onion, a sprinkle of shredded mozzarella (about 1/4 cup per two tortillas), and chopped cilantro. Drizzle remaining bbq sauce over the top and add pickled jalapeños if using.

Finish

If you prefer the cheese melted, place assembled tacos or open-faced flatbreads under a broiler or in a hot oven (450°F / 230°C) for 2–3 minutes until mozzarella melts and edges brown slightly. Serve immediately with lime wedges.

Serve with warm tortillas or flatbreads, lime wedges for squeezing, and pickled jalapeños on the side. Enjoy hot.