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Pollo Al Carbon Tacos Recipe

Name: Xolos Tacos Y Tlayudas Pollo Al Carbon Tacos Recipe
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 1 tbs ground cumin; 1 tsp smoked paprika; 3 each garlic cloves, minced; 1 tbs fresh orange juice; 1 tbs fresh grapefruit juice; 2 tbs olive oil; 1 tsp ground black pepper; 1 tsp kosher salt; 2 tbsp cilantro, chopped (for marinade); 1 each serrano pepper, seeds removed and finely chopped; 0.5 each red bell pepper, roasted, peeled and finely diced; 0.5 each yellow bell pepper, roasted, peeled and finely diced; 0.5 each green jalapeño or poblano, roasted, peeled and finely diced; 0.5 each grapefruit, segmented and finely chopped; 0.5 each orange, segmented and finely chopped; 2 tbsp red onion, very finely diced; 2 tbsp fresh cilantro, chopped; 1 tbs lime juice; 1 tsp olive oil; 0.5 tsp kosher salt; 0.25 tsp black pepper; 8 each small corn tortillas; 0.25 cup crumbled queso fresco or cotija; 2 tbsp extra cilantro leaves; 4 each lime wedges; 1 tsp neutral oil (for griddle)

Inspired by Xolos Tacos Y Tlayudas

Time55m

Serves4

Charbroiled chicken marinated in cumin with salcita tricolor peppers, grapefruit, orange, and cilantro serrano

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Ingredients

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Marinated Charbroiled Chicken

1 lb boneless skinless chicken thighs

1 tbs Ground cumin

1 tsp Smoked paprika

3 each Garlic cloves, minced

1 tbs fresh orange juice

1 tbs fresh grapefruit juice

2 tbs olive oil

1 tsp ground black pepper

1 tsp kosher salt

2 tbsp cilantro, chopped (for marinade)

1 each serrano pepper, seeds removed and finely chopped

Salcita Tricolor Pepper Salsa (Salsita Tricolor)

1/2 each red bell pepper, roasted, peeled and finely diced

1/2 each yellow bell pepper, roasted, peeled and finely diced

1/2 each green jalapeño or poblano, roasted, peeled and finely diced

1/2 each grapefruit, segmented and finely chopped

1/2 each orange, segmented and finely chopped

2 tbsp red onion, very finely diced

2 tbsp Fresh cilantro, chopped

1 tbs ReaLime juice

1 tsp olive oil

1/2 tsp kosher salt

1/4 tsp black pepper

Assembly & Garnishes

8 each small corn tortillas

1/4 cup crumbled queso fresco or cotija

2 tbsp extra cilantro leaves

4 each Lime wedges

1 tsp neutral oil (for griddle)

Method

Marinated Charbroiled Chicken

Prepare marinade

In a bowl combine ground cumin, smoked paprika, minced garlic, orange juice, grapefruit juice, olive oil, ground black pepper, kosher salt, chopped cilantro and the finely chopped serrano. Whisk until emulsified and evenly distributed.

Marinate chicken

Trim any excess fat from the chicken thighs and pat dry. Place chicken in a zip-top bag or shallow dish and pour marinade over. Massage marinade into chicken to coat thoroughly. Refrigerate for at least 45 minutes and up to 4 hours. If time is limited, marinate 20 minutes at room temperature.

Charbroil or grill

Preheat a grill or cast-iron skillet to high heat (about 450–500°F / 230–260°C). Oil the grate or pan lightly. Remove chicken from marinade and let excess drip off. Grill the thighs 4–6 minutes per side depending on thickness until char marks form and internal temperature reaches 165°F (74°C). For extra charred flavor, finish over direct flames for short intervals, watching closely to avoid burning.

Rest and slice

Transfer cooked chicken to a cutting board and loosely tent with foil. Let rest 5 minutes so juices redistribute. Slice thinly against the grain into bite-sized strips suitable for tacos.

Salcita Tricolor Pepper Salsa (Salsita Tricolor)

Roast peppers

If you haven't already roasted the peppers, char the red, yellow and green peppers over a gas flame, under a broiler, or on a grill until skins are blistered and blackened. Place in a bowl and cover with plastic wrap or in a sealed container for 10 minutes to steam; this loosens skins.

Peel and dice the roasted peppers, remove seeds and stem, and finely dice. Place the diced peppers in a medium bowl.

Segment and finely chop half a grapefruit and half an orange (remove membrane and pith). Add the chopped citrus segments to the bowl with the peppers. Add the finely diced red onion and chopped cilantro.

Dress the salsa: add lime juice, olive oil, kosher salt and black pepper. Stir gently to combine, taste and adjust salt/acid. Refrigerate for 10–15 minutes to let flavors meld, or serve immediately at room temperature.

Assembly & Garnishes

Warm tortillas: heat a dry skillet or griddle over medium-high heat. Brush each tortilla lightly with the neutral oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a towel to stay warm.

Assemble tacos: place 2–3 slices of the charbroiled chicken on each warm tortilla. Top with 1–2 tablespoons of the salcita tricolor pepper salsa per taco. Sprinkle with crumbled queso fresco or cotija and extra cilantro leaves.

Serve: arrange tacos on a platter with lime wedges on the side. Squeeze lime over tacos to taste and enjoy immediately.