Today’s meal was started last night because it takes a bit of planning. You have to make a marinade and marinate the meat for a good while for best results.

I don’t pile them too high so the fillings are less likely to escape.

What it looked like before cooking:


My pollo asado marinade is classified, but it’s mostly citrus juice with spice infused oil. I prefer to use thighs because they are more flavorful. Once the chicken has marinated for ~24 hours, I line a pan with foil and broil for about 15 minutes at the maximum setting, flipping about 2/3 of the way through, leaving some char on both sides. Rest for ~5 minutes before cutting into little pieces; it should be super juicy.

Serve in toasted corn tortillas topped with a mix of onion, cilantro, lime juice, and salt (technically a salsa, I guess). I usually also put some diced serranos on there and some Tapatío right as I’m eating it, because I’m ghetto like that.

The baby doesn’t have taco eating skills yet, so he ate them deconstructed as pieces of meat, some of the onion & cilantro, and strips of toasted tortilla.

¡El taco deconstruido es muy bueno!

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