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.
Servings Prep Time
Yield6 servings 15minutes
Cook Time
25minutes
Servings Prep Time
Yield6 servings 15minutes
Cook Time
25minutes
Ingredients
For the Chicken
  • 1 1/2pounds chicken thighsdiced
  • 2tablespoons olive oil
  • 1 large green bell peppercut into thin strips
  • 1 yellow onionthinly sliced
  • 1 roma tomatodiced
For the Spices
  • 1tablespoon annatto powder
  • ½teaspoon chili powder
  • 1teaspoon ground cumin
  • 1teaspoon ground coriander
  • 1teaspoon dried oregano
  • 2teaspoons Salt
  • 1/2teaspoon black pepper
For the Tortillas
  • 3cups all purpose flour
  • 2teaspoons baking powder
  • 1 1/2teaspoons Salt
  • 5tablespoons vegetable oil
  • 1cup hot water
For the Salsa
  • 1 lb. Roma tomatoesquartered
  • 12oz canned diced tomatoeswith juice
  • 1/2cup white onionchopped
  • 1/3cup Fresh cilantro
  • 2cloves garlicroughly chopped
  • 1tablespoon lime juice
  • 1/2teaspoon chili powder
  • 1teaspoon ground cumin
  • 2teaspoons Saltto taste
MASTERS ONLY: Cilantro Lime Crema
  • 1cup sour cream
  • 2tablespoons mayonnaise
  • 1/4cup cilantro
  • 1 limezested and juiced
  • 1clove garlic
  • 1/2teaspoon salt plusto 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.