History
Pollo a las brasas as a Tapatio specialty was popularised by Pollo Pepe, founded December 1979 by Jose Maria Hernandez Sedano and Lucy at Tepeyac and Nino Obrero in Chapalita, Zapopan, and grew into a Guadalajara chain. The chicken is marinated in orange juice, achiote, garlic and oregano, then spit-roasted on a horizontal wood-fired rotisserie. The dish is served with handmade flour tortillas, frijoles charros (beans with bacon and tomato) and grilled onions on the side.
Common allergens: Wheat (tortilla)
Make it at home
Ingredients
- 1 whole chicken (about 1.6 kg)
- Juice of 2 oranges
- Juice of 1 lime
- 4 garlic cloves, crushed
- 2 tbsp achiote paste
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tbsp salt
- 2 tbsp olive oil
- Flour tortillas and frijoles charros for serving
Method
- Spatchcock the chicken: cut along both sides of the backbone and flatten.
- Whisk the orange juice, lime juice, garlic, achiote, oregano, cumin, salt and olive oil into a marinade.
- Coat the chicken in the marinade and refrigerate at least 2 hours (overnight is best).
- Preheat oven to 200 C (400 F). Place the chicken skin-side up on a rack over a tray.
- Roast 50 minutes, basting twice with pan juices, until the skin is deep mahogany and the thigh juice runs clear.
- Rest 10 minutes, then carve into pieces.
- Serve with warm flour tortillas and frijoles charros.
Tip from the editors. A wood-fired grill or rotisserie gives the canonical Tapatio flavour; the oven version is the home approximation that still works.
Where to eat pollo a las brasas
Pollo a las brasas in Guadalajara
Featured by TableJourney as a signature dish of Guadalajara. See the Guadalajara signature dishes guide for the canonical version.
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