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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Chicken~Pollo » Pollo Asado~ Smoky Chicken Tostadas

Pollo Asado~ Smoky Chicken Tostadas

April 3, 20151 Comment

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I cannot tell you all how happy I am to see that spring has finally arrived in New York state! It was the coldest and longest winter I have ever experienced here in 29 years….lol! So, every sunny day, which have not been many, I try to schedule some grilling time.

Pollo Asado-Smoky Chicken Tostadas

On this day, we grilled pollo asado(grilled chicken) low and slow with some wood smoke. It was pitch black night time, but there we were doing our thing, ha, ha, ha! This recipe is really a no fuss recipe if you ask me. We enjoyed the chicken as is  for a few days and then with the last two pieces, I prepared some tostadas with our grilled and smoked salsa and hot sauce. So here’s to a great grilling season, a warm spring and a hot summer! Ok, maybe not so hot… 

I love the colors that my camera on my phone picks up compared to the digital camera.
I love the colors that my camera on my phone picks up compared to the digital camera.
My favorite picture!
My favorite picture!
Just a little smoke from some applewood chunks add such great flavor!
Just a little smoke from some applewood chunks add such great flavor!

When it's time to use up excess produce, I like to prepare these salsa recipes on my charcoal grill. The flavors are a mazing

When it’s time to use up excess produce, I like to prepare these salsa recipes on my charcoal grill. The flavors are amazing
I know you will think I am crazy, but when I have time, I like to chop my salsa ingredients by hand. Sometimes they can get a bit muddled in the blender or food processor. But that's up to you.
I know you will think I am crazy, but when I have time, I like to chop my salsa ingredients by hand. Sometimes they can get a bit muddled in the blender or food processor. But that’s up to you.

Smoked/Grilled Pico de Gallo

Grilled Chile Pepper Hot Sauce

Preparing the salsa/hot sauce this way will preserve it for a few months in the refrigerator.
Preparing the salsa/hot sauce this way will preserve it for a few months in the refrigerator.Grilled Chile Pepper Hot Sauce

Ingredients

3 large jalapeños
3 fresno peppers
3 serranos
2 habaneros
1 whole bulb of garlic, top cut off and wrapped in foil
1 small sweet onion, quartered
Juice of 2 key limes
1 3/4 cup white vinegar
1 cup water
salt to taste
1 tablespoon cornstarch
2 tbsp cold water

Directions

1. Grill the peppers, onion and garlic on indirect heat for 1 hour. let cool. Remove stems from peppers and skins from garlic. Remove skins from fresno peppers as well because the skin may be hard to chew.

2. Roughly chop ingredients and transfer to the blender. Add the lime juice, vinegar and water. Pulse to blend as coarse or as smooth as you like. I like the pieces of peppers, garlic and onions in my hot sauce.

3. Transfer to a saucepan. Heat to medium. Season with salt to taste. When it comes to a boil, reduce heat slightly. Whisk the cornstarch and water together until smooth. Add to hot sauce in saucepan. Stir well to combine and cook for another 5 minutes. Remove from heat and add cilantro.

The Red Fresno Chile Peppers are the only ones I have to peel when I grill them for salsa. The skins become tough to chew otherwise.
The Red Fresno Chile Peppers are the only ones I have to peel when I grill them for salsa. The skins become tough to chew otherwise.

 

Directions

1. Grill the peppers, onion and garlic on indirect heat for 1 hour. let cool. Remove stems from peppers and skins from garlic. Remove skins from fresno peppers as well because the skin may be hard to chew.

2. Roughly chop ingredients and transfer to the blender. Add the lime juice, vinegar and water. Pulse to blend as coarse or as smooth as you like. I like the pieces of peppers, garlic and onions in my hot sauce.

3. Transfer to a saucepan. Heat to medium. Season with salt to taste. When it comes to a boil, reduce heat slightly. Whisk the cornstarch and water together until smooth. Add to hot sauce in saucepan. Stir well to combine and cook for another 5 minutes. Remove from heat and add cilantro.

Grilled Chile Pepper Hot Sauce

Smoked Chicken Tostadas On a Plate

Smokey Chicken Tostadas

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Course: Main Course
Cuisine: Mexican

Ingredients

  • 8 bone in skin on chicken thighs (about 4 1/2 pounds)
  • 4 to 5 tablespoons Weber Brand Carne Asada Seasoning or your favorite spice rub
  • Oil for brushing onto grill grates

Instructions

  • Generously add carne asada seasoning/spice rub all over chicken, making sure you get some under the skin on top. Use your hands to rub it into the chicken. Place in baking pan with cover or heavy plastic storage back. Marinate overnight.
  • Remove chicken from refrigerator 1 hour before cooking. Set up your grill for indirect grilling at a temperature of 250 degrees F. If you want to add some smoky flavor, add a few applewood chunks near the hot coals 5 minutes before adding chicken. Or if cooking on gas grill add wood chips to a smoker box. Close lid for a few minutes.
  • Brush grates on cool side with oil. Add the chicken, skin side up on cool side of the grill. Close lid and cook for about 2 hours or until internal temperature of chicken reaches 165 degrees. Pull off the chicken as it reaches the desired temperature. When done, transfer chicken to a dish, cover loosely and let rest for 5 to 7 minutes. Yields 4 servings.

Notes

Tips~ Oven method for chicken. In a large oven safe skillet, add 4 tablespoons of olive oil and heat to medium. After a few minutes, add the chicken, skin side down and cook for 4 to 5 minutes. Turn over and cook for another 5 minutes. Turn skin side up, cover pan and finish roasting in a preheated 350 degree oven for 40 to 50 minutes.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Smoky Chicken Tostadas

2 smoked chicken thighs, remove meat and shred

1 avocado, mashed
Lime juice
Salt to taste
4 tostadas
Smoked Pico de Gallo
Grilled Chile hot sauce
Sauteed sweet and hot peppers

After mashing the avocado, add a little lime juice. Season with salt and pepper to taste. Divide the avocado onto 4 tostadas. Add chicken, smoked pico de gallo, sauteed peppers and grilled chile pepper sauce. I would add creamy black beans or pinto beans next time!

Smoked/Grilled  Pico de Gallo

8 roma tomatoes
3 large jalapeños
3 serranos
2 habaneros
1 whole bulb of garlic
1 small sweet onion
2 tablespoons lime juice
2 tablespoons cilantro
salt and pepper to taste

Directions

Cut the top of the garlic bulb off before grilling. Grill ingredients on the indirect heat side of the grill for 45 to 60 minutes at 250 degrees F. I added a couple of applewood chunks so the salsa would have a smoked flavor. Let ingredients cool. Remove stems from peppers and peel garlic or if it’s soft enough, squeeze out into the blender or processor. Roughly chop ingredients and pulse to process or you can chop the ingredients by hand.I do this so I can add exact amounts that I want when mixing the salsa’s or chile sauce.  Add lime juice, salt and pepper. Fold in the cilantro.

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Filed Under: Chicken~Pollo, Hot Sauce, Salsa~Salsa, Smoking on Grill Tagged With: Chicken, Dry Rub, Grilling, Hot-Sauce, New Post, Pico de Gallo, Salsa, Smoked

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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