This pollo asado recipe is tender, juicy, smoky, earthy, and a little spicy with a glorious charred crust.
Use it for tacos, burritos, salads or bowls!
You can also use pork or beef.
2 oz (4 tbsp) ground achiote
1/2 cup fresh orange juice (or fresh pineapple juice)
1/4 cup fresh lime juice
1/4 cup cooking oil, like grapeseed
2 1/2 tsp salt
2 cloves of garlic
2 tsp Mexican oregano
1 tsp whole cumin seeds
1 tsp coriander seeds
1 whole clove
30 black peppercorns
2 tsp onion powder
3 1/2 to 4 lbs of chicken, beef or pork
Toast cumin and coriander seeds in a skillet for a few minutes until they bloom and smell nutty. Place them into a molcajete or spice grinder with the clove and grind until gritty. If you want to skip the toasting and grinding, just mix the seeds and clove following the directions below.
Using a Cuisinart or blender, add the achiote, orange and lime juice, cooking oil, salt, garlic, Mexican oregano, cumin, coriander and clove mix, black peppercorns, onion powder and very purée well.
Pour over the meat of choice, combine and marinate for at least 2 to 3 hours.
Grill or cook the marinated meat and enjoy.