Please forgive any formatting errors. I’m copying/pasting on mobile –
1 whole chicken – cut the backbone out and spatchcock, pat dry and trim away any shitty bits.
Pollo asado marinade – juice of 1 large orange and 1 lime, 3oz achiote paste, 2 guajillo chiles + 3 chiles de arbol (stemmed and seeded), 1/4 white onion, 2 cloves garlic, 2 tsp Mexican oregano, 1/2 tsp cumin, 1 tbsp vegetable oil, salt and pepper to taste.
Instructions – In a dry skillet over medium heat, toast chiles, onion, and garlic. Soak chiles in boiling water for 10-15 minutes until soft. Blend all ingredients, taste and adjust salt. Pass through a fine mesh sieve. Slather chicken all over and set in the fridge, uncovered, overnight. Remove from fridge and let rest at room temperature 30-45 minutes before cooking. I hit the surface with a bit of kosher salt before putting it on the smoker. I smoked this on an offset with post oak and mesquite at 300F – 325F for 2.5 hours until IT reached 160F in the breast and 178F in the thigh. Rest, covered loosely in foil on the counter, for 15 minutes before carving. Note this is traditionally cooked directly over coals (grilled). You could also oven-roast.
Pickled red onions – 1/2 red onion sliced thin, 4oz white vinegar, 2oz apple cider vinegar, 2 tbsp sugar, 1.5 tsp salt, 1 bay leaf.
Instructions – day before service, add vinegars, sugar, and salt to a small pot. Bring to a boil, stirring to combine. Pour over red onion slices and add bay leaf and seal. Let sit in the fridge overnight.
Green salsa – 6 tomatillos, 1 jalapeno, 1 serrano, 1/4 white onion, 3 cloves garlic, 1 lime, half a cup of cilantro, 1 tbsp white vinegar, 1 tbsp vegetable oil, 1 avocado, 1 tsp caldo de pollo. Salt to taste.
Instructions – In a dry skillet over medium heat, blister tomatillos, jalapeno, serrano, onion, and garlic. Add all ingredients to a blender and blend until desired consistency. Store in the fridge until service.
Salsa taquera (orange/red one) – 15 chiles de arbol, stemmed and seeded, 1 roma tomato, 1 tomatillo, 1/4 red onion, 2 cloves garlic, 3 tbsp vegetable oil, 2 tbsp white vinegar, 1 tsp Mexican oregano, 1 tsp caldo de pollo, pinch of sugar, salt to taste.
Instructions – Heat vegetable oil in a skillet over medium. Add tomato, tomatillo, and onion. Fry gently, turning regularly, for 5 to 7 minutes. Add chiles and garlic and continue for 3 – 5 minutes. Add contents of your skillet to a blender, add remaining ingredients, and blend thoroughly. Taste and adjust salt. Add water if you think it should be thinner. Store in the fridge until service.
My wife made the guac, the tortillas were store bought and heated on a comal with a light brushing of canola oil.
