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Pollo Asado Chicken Skillet with Homemade Flour Tortillas

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 Pollo Asado Chicken Skillet with Homemade Flour Tortillas
Recipe for the week of January 29- February 2, 2024 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Yield 6 servings
Ingredients
For the Chicken
  • 1 1/2 pounds chicken thighs diced
  • 2 tablespoons olive oil
  • 1 large green bell pepper cut into thin strips
  • 1 yellow onion thinly sliced
  • 1 roma tomato diced
For the Spices
  • 1 tablespoon annatto powder
  • ½ teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 teaspoons Salt
  • 1/2 teaspoon black pepper
For the Tortillas
  • 3 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons Salt
  • 5 tablespoons vegetable oil
  • 1 cup hot water
For the Salsa
  • 1 lb. Roma tomatoes quartered
  • 12 oz canned diced tomatoes with juice
  • 1/2 cup white onion chopped
  • 1/3 cup Fresh cilantro
  • 2 cloves garlic roughly chopped
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 teaspoons Salt to taste
MASTERS ONLY: Cilantro Lime Crema
  • 1 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/4 cup cilantro
  • 1 lime zested and juiced
  • 1 clove garlic
  • 1/2 teaspoon salt plus to taste
Instructions
To Make the Chicken
  1. Sprinkle chicken with half the spice mix. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 4 minutes per side or until cooked through. Remove from skillet.
  2. Stir bell pepper, onion, and remaining spices into skillet. Cook and stir for 5 minutes or until tender-crisp. Add chicken and tomatoes; cook and stir for 1 to 2 minutes or until tomatoes are slightly softened and chicken is heated through.
To Make the Tortillas
  1. In a bowl, combine the flour, baking powder, and salt. Add the oil, then pour over the hot water. Stir until a shaggy dough begins to form.
  2. Turn the dough out onto a floured counter. Use your hands to knead the dough for 1-2 minutes until it forms a smooth ball. Cover the bowl with a damp towel and let rest for 10 minutes.
  3. Cut the dough into 12-14 equal wedges, then roll each wedge into a ball (they don't need to be perfect). Use a rolling pin or a tortilla press to roll the dough out into an 8 – inch circle.
  4. Heat a skillet over medium-high heat. Add a small drizzle of olive oil, then a tortilla. Cook 30-60 seconds, until little bubbles appear on the surface. Flip and cook another 30 seconds, or until the bottom is slightly golden. Set on a plate and cover with a towel. Repeat with the remaining dough.
  5. Serve warm!
To Make the Salsa
  1. Place all the ingredients into a bowl and blend using an immersion blender. Pulse in 2 second bursts until all ingredients are chopped and combined. Don’t over blend your salsa. You want a fine texture, but not a puree.
MASTERS CLASSES ONLY
  1. Place all the ingredients in a bowl, using an immersion blender, blend until smooth.