Tacos callejeros de pollo a la parrilla

Los tacos callejeros de pollo son el plato perfecto para cenas familiares entre semana o reuniones informales. Llevan jugoso pollo a la parrilla marinado en una mezcla ahumada, dulce y picante de chipotle y cítricos, y se sirven con pico de gallo casero, cilantro fresco y tus ingredientes favoritos.
Ingredientes
- 1.5 pounds chicken thighs (boneless skinless, or breasts)
- 24 corn tortillas (mini white, warmed)
- 1/2 cup cilantro (chopped)
- Lime wedges
- 1 orange (juiced)
- 2 Tablespoons apple cider vinegar
- 1 lime (zested and juiced)
- 2 Tablespoons olive oil (extra virgin)
- 2 Tablespoons brown sugar
- 4 cloves garlic (smashed and peeled)
- 1 canned chipotle in adobo sauce
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 cup white onion (finely diced)
- 1/2 serrano pepper (or jalapeno, finely chopped, ribs and seeds removed (omit for less spicy version))
- 1 Tablespoon lime juice
- 1/4 teaspoon salt
- 3 roma tomatoes (seeds removed and diced)
- 2 Tablespoons cilantro (chopped)
- Avocado hot sauce (guacamole, sour cream, pickled red onion, hot sauce)
Preparación
- 1
In a blender or mini food processor, combine the orange juice, apple cider vinegar, lime zest and juice, oil, brown sugar, garlic, chipotle, oregano, cumin, and salt; process until blended.
- 2
Add this mixture to a ziplock bag, along with the chicken.
- 3
Let sit at room temperature 1 hour, or refrigerated as long as overnight.
- 4
To make the pico de gallo, combine the chopped onion, serrano, lime juice and salt in a medium bowl. Let it marinate together while you prepare the tomatoes and cilantro. Toss the marinated onions with the tomatoes and cilantro. Refrigerate until ready to serve.
- 5
Preheat a grill or grill pan over medium-high heat. Spray your grill generously with cooking spray. Remove chicken from marinade and place on the hot grill. Cook for about 4-5 minutes per side, until cooked through (165-degrees).
- 6
Transfer chicken to a cutting board and allow to rest for a few minutes before chopping into small pieces.
- 7
Warm the tortillas on the grill, over a gas burner, or in the microwave.
- 8
Layer two warmed tortillas together and top with chopped chicken, pico de gallo, cilantro, etc. Serve with a lime wedge for squeezing on top.
- 9
Enjoy!
Cocínala con la receta original
Esta receta es de platingsandpairings.com. En su web tienes las fotos, las notas y los consejos del autor: es el mejor sitio para cocinarla.
Ver la receta en platingsandpairings.com