![]() Note: Some folks like to add cinnamon (canela) and cloves (clavos), about 1/4 teaspoon each I think would be fine, but I prefer to save these spices for turkey. Slice or shred the meat from the bone and serve on platters with steamed tortillas, a variety of salsas, cheese and My Frijoles Charros. Turn the chicken at least 4 times moving it around on the grill from hot to cooler spots if necessary and away from flareups. Like true al carbon cooking, it will blacken from the sauce but you do not want to burn the meat. Use the marinade to mop on the chicken during the first 3 turns. Grill either over charcoal or on a gas grill being careful not to burn the skin excessively. Remove chicken from the marinade and place directly over the heat source on a medium fire. Pollo Asado con Carbón de Encina Condimentados con nuestra receta única y macerados durante 12 horas para asarlos en nuestro horno con carbón de Encina. Turn the chicken over about half way of the marinating time. Refrigerate for at least 2 hours but not more than 4. ![]() Mix the marinade with remaining ingredients and place in a non-reactive container or a sealable bag. Carlos is back to show how to make pollo al carbon This is a Mexican grilled chicken recipe, akin to those found at Pollo Regio or El Pollo Loco. Remove any visible fat but leave the skin intact. Pollo al Carbon Recipe Video (scroll down for marinade recipe) How to Make Pollo al Carbon How To Grill Like a Mexican. I like to press downwards breaking each of the breasts to achieve a perfectly flat bird. Wash the chicken and cut down backbone and open flat. I prefer to cook on a grate.ġ tablespoon dried hierbas de olor (a mixture of thyme, oregano and marjoram) It is said this way of cooking derives from the meat being cook directly on hot coals. It should still remain moist and flavorful having soaked in the pungent spiced, citrus sauce. ![]() This is one time that it is okay to blackened the outside of the bird, but be careful not to char or overcook the internal meat. The marinated and grilled, or rather charred chicken is caused by the marinating sauce itself. The marinade has all the right qualities in making a juicy, moist bird - acid from the fruit and vinegar, salt to plump liquid into the fibers and a well balanced blend of Mexican flavors. This is a way of cooking that I have enjoyed many times and the elements I will often borrow in making other types of grilled recipes. I just don't know when I will ever have the time. ![]() This is a recipe I 'lifted' from my Mexican / Western cookbook that I will never finish. ![]()
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