Pollo Asado with all the fixings for tacos
What kid doesn’t like tacos? It’s the perfect excuse to eat with their hands. Tacos have always been a favorite in our house. When I was a kid, the only tacos I knew were the kind made with ground beef and a packet of taco seasoning, served in the hard corn taco shells. Not until I was an adult did I realize that those were not authentically tacos. So, although my kids started out eating the same ground meat tacos I grew up with, I introduced them to more authentic tacos over the years, including the ones they had the other night, filled with Pollo Asado or roast chicken, black beans, salsa, avocado and some hot sauce, wrapped in a soft corn tortilla.
When we were in California a few summers ago, we discovered a few hole-in-the-wall places that served a plate of rice, beans, and Pollo Asado, along with a small container of fresh tomato salsa. This plate quickly became a favorite and we found ourselves returning for more during our stay. Over the years, I’ve made this easy roast chicken dish, but had forgotten about it until I came across it recently on The Pioneer Woman. Although Pollo Asado is delicious and fun to eat taco-style, it is just as good served bowl or plate style. In fact, I packed a container of steamed brown rice, topped with some Pollo Asado, black beans, salsa and chopped avocado for my son the other night so he could eat his dinner in the car. Although I try to get everyone to eat together for dinner, there are some nights that it just doesn’t work. My son loved this warm rice bowl.
This week, a group of bloggers is celebrating Ree Drummond, one of the 50 Women Game Changers in Food. Ree Drummond is a writer, photographer, ranch wife and mother of four. Ree’s story goes something like this…formerly from Los Angeles, she was swept off her feet by a real-life cowboy…they got married, moved to his ranch in Oklahoma and had four kids who she homeschools. You can’t make this stuff up. Her blog, The Pioneer Woman, which started out as a way to chronicle her city girl-country boy life on the ranch, turned into a mega-blog, attracting more than 20 million page views per month, and includes not only recipes, but stories and tips on homeschooling, photography, home and garden, and entertainment.
I actually was lucky enough to have met Ree Drummond at Blog Her Food last year in California. Little did I know at that the time what a star she was. She had the most beautiful smile and was so naturally friendly, no pretense about her. I had heard of the Pioneer Woman and read her blog, but hadn’t a clue that she was about to launch her own Food Network show and publish a best-selling cookbook, The Pioneer Woman Cooks: Recipes from an Accidental Country Girl, a memoir, Black Heels to Tractor Wheels – A Love Story, and a children’s picture book about her beloved basset hound Charlie. Ree Drummond is a “real” person, she’s funny, she’s comfortable in her own skin, and she’s genuine.
The photographs of the step-by-step instructions for these Pollo Asado tacos on Pioneer Woman are jaw dropping stunning, and would make just about anyone drool. I can’t even come close with my photos, so be sure to check out her post and recipe.
Adapted from The Pioneer Woman (Ree's recipe is twice this quantity for 8, cowboy size!). I added some ground cumin. Dried oregano would also be good in this marinade. Pollo Asado would be just as good served simply on a plate with some brown rice, black beans, salsa and chopped avocado.
Ingredients
- 1/4 cup olive oil
- 1/4 cup orange juice (save fruit)
- 1 whole lemon, juiced (save fruit)
- 1 whole lime, juiced (save fruit)
- 2 garlic cloves, minced
- 1 onion, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- ground cumin
- 8 whole chicken legs or 16 drumsticks
- Corn tortillas, warmed
- Fresh salsa
- Cooked black beans
- Chopped avocado
- Fresh lime wedges
- Hot sauce
Directions
- Whisk together oil, orange juice, lemon juice, lime juice, garlic, onion, salt, and pepper. Place chicken and juiced fruit pieces in a large plastic bag or bowl. Toss with marinade and place in refrigerator for at least 2 hours (I mixed mine up in the morning and let it marinade until dinnertime).
- When ready to cook, remove chicken pieces from marinade and sprinkle with ground cumin.
- Grill until done, turning halfway through, about 30 minutes. You can also broil the chicken in your oven.
- Remove chicken from bone and shred.
- Place a little chicken on warm corn tortilla.
- Top with fresh salsa, cooked black beans, chopped avocado, a squeeze of fresh lime juice and some hot sauce.
If you’re interested in joining our group as we cook our way through this list of 50 influential women in food, just ask Mary from One Perfect Bite.
Jeanette, your post left me seriously hungry for dinner. And it’s only 8 in the morning! That’s so interesting that you met her and that she comes across as down to earth and friendly. That could be the secret to her success.
I would love one of these for breakfast myself! Yes, Ree was very nice…meanwhile she was probably thinking…this girl doesn’t even know who I am
.
I definitely think your pictures are beautiful…and very tempting. I would love some pollo asado tacos for breakfast. Delicious choice
Thanks Heather – you’re sweet. My photography is a work in progress.
Wow! Fresh smoking chicken, major citrus, fresh vegetables, warm beans … it is such a temptation! This is an incredible meal, Jeanette! Mexican at its best! Great post!
What a treat. This is a perfect dish to have on the burner for Halloween. It looks delicious. You always bring a great recipe to illustrate the work of our game-changers. I’m so glad you joined our group. I hope you have a wonderful day. Blessings…Marytributes share when we
Thank you Mary. I agree, this would be perfect for a get together – everyone loves to make their own tacos, that way they can choose their favorite toppings.
This is a winner! You’re right about adding cumin and dried oregano. They are such flavor boosters!
I love spices in my food for flavor boosters!
This looks seriously delicious! What a wonderful looking meal. Have a lovely weekend!
Those are drool worthy pictures and a wonderful recipe you picked. Thanks for sharing.
This looks like it has amazing flavors!
Gorgeous photos Jeanette, and delicious tacos however they are served. Just a perfect choice!
Jeanette, this chicken looks great & such a nice tribute to Ree
Thanks Marla – such a fun recipe to make for the kids, they really enjoyed it.
yay for pollo asado! i’ve made carne asada with flank steak and its always a crowd pleaser. i totally use the three juices too – orange, lime, and lemon! i also love to throw in some cilantro heehee.
Love the addition of cilantro – will have to do that next time, thanks!
These looks really fantastic! That perfectly charred chicken is making me very hungry–can’t wait to give this recipe a try.
Pollo asada is one of my favorites and I’ve never tried to make it at home; that might have to change!
Taryn, Pollo Asada is super easy to make at home and is best marinaded ahead of time, so it makes for a quick and easy dinner. Hope you have the chance to try it.
This looks fabulous & I could not agree more about how real, wonderful & genuine Ree is! She is an absolute gem all the way around!
I love Mexican and this looks delicious! I will try out soon, for sure.
I came across your site on the Circle of Mom’s top 25 Food Allergy Mom Blogs. It’s given me the idea to start a blog hop for allergies, asthma and eczema – parents or adults dealing with the condition. Please check out the page here and add a comment if you’d like to join. Thanks!
http://itchylittleworld.wordpress.com/blog-hop/
Jennifer