Pollo en Bistec From 'Yucatán'

Serves: 6 Save

Ingredients (25)

  • Recado para Bistec
  • 5 tablespoons (10 g) dried whole Mexican oregano and 2 tablespoons (12 g) cumin seed, lightly toasted together
  • 1 tablespoon (12 g) black peppercorns
  • 2 medium heads garlic (about 1 3/4 oz/50 g each), charred, peeled, and separated into cloves
  • 2 tablespoons (30 ml) white vinegar
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  • 3–4 lbs. (1.5–2 k) chicken (about 1 whole fryer), brined (see below) and cut into 6–8 serving pieces (Note: You may use cut up chickens, or any combination of pieces you wish, preferably with bone and skin intact)
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  • Marinade
  • 5 tablespoons (75 g) Recado para bistec
  • 2/3 cup (165 ml) Seville orange juice, or substitute (see above)
  • 1/4 cup (62.5 ml) white vinegar
  • 4 medium cloves garlic (3/4 oz / 24 g), peeled
  • 1 tablespoon (18 g) sea salt
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  • Braise
  • 3 tablespoons (42 g) lard, enriched with bacon fat if possible
  • 2 cups (500 ml) water
  • 1 pound (500 g) baking potatoes, unpeeled, sliced into rounds about 1/4 in. (6.5 mm) thick (place sliced potatoes in water to avoid oxidation)
  • 1 medium white onion (10 oz / 275 g), cut into quarters top to bottom, then each quarter thinly sliced top to bottom and separated into half-moon shapes
  • 1 medium green bell pepper (6 1/2 oz / 185 g), sliced into thin rounds and seeded
  • 3 medium Roma tomatoes (10 1/2 oz / 300 g), seeded and sliced lengthwise into thin wedges
  • 1 large chili x'catik (about 1 1/4 oz / 35 g), left whole
  • 8 whole chilies de árbol
  • 8 whole medium serrano chilies

Directions

Learn how to make this recipe at Serious Eats

Margarita

Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish

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