Mojo Marinated Chicken Tacos With Tomatillo Salsa Recipes

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MARINATED MOJO STEAK TACOS WITH QUICK GUAC



Marinated Mojo Steak Tacos with Quick Guac image

Mojo steak tacos that are as easy as tossing a few ingredients in a bowl and letting them marinate! My mojo steak can be stuffed into your favorite tortillas and topped with all the things you love on tacos or served over rice as a bowl!

Provided by Marzia

Categories     Beef

Time 3h25m

Number Of Ingredients 11

⅓ cup fresh lime juice
⅓ cup fresh orange juice
¼ cup olive oil
8-12 cloves garlic, minced
1 teaspoon dried oregano
1½ teaspoon ground cumin
½ teaspoon cayenne pepper (or a fresh habanero)
¼ cup chopped cilantro
1 ¼ teaspoon salt + ½ teaspoon black pepper
2 - 2 ½ pounds skirt or flank steak
tortillas, guac (see notes for the recipe), chopped onions, lime wedges, chopped cilantro (and pretty much anything else you like on your tacos!)

Steps:

  • STEAK MARINADE: Combine the ingredients for the marinade in a large shallow bowl except for the steak. Give it a taste and check for seasonings, adjust to preference. Coat the steak with the marinade and let sit covered in the refrigerator for at least 3 hours and up to 24 hours. Remove from the refrigerator 30 minute prior to cooking.
  • COOK THE STEAK: Set a large cast iron skillet or pan over high heat and let heat up for a couple of minutes. Add the steak to the pan and cook on each side for about 3-6 minutes or longer depending on the thickness and your preference for doneness. Feel for desired firmness. 4 minutes/side will yield a medium doneness. If the pan becomes too hot, reduce the heat to medium-high. Remove the steak from the pan and allow to rest for several minutes tented with a piece of foil. Slice the meat against the grain into thin slices. If dicing, I like to do so at an angle so the meat cubes are tender.
  • ASSEMBLY: Grab tortillas and spread with my quick guac (recipe in notes), top with the steak, diced onions, cilantro, and squeeze on a little lime! Enjoy!

MOJO ROAST CHICKEN (POLLO ASADO)



Mojo Roast Chicken (Pollo Asado) image

Mojo-marinated roast chicken, just like grandma used to make! Serve with white rice, which is the traditional way. It's also great with mashed potatoes or in sandwiches with Cuban bread or fresh rolls. You can use half the mojo recipe for a smaller bird, drumsticks, or thighs.

Provided by karmicflower

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 5h10m

Yield 8

Number Of Ingredients 8

½ cup extra-virgin olive oil
1 ½ teaspoons ground cumin
1 ½ teaspoons kosher salt
½ teaspoon dried oregano
2 tablespoons minced garlic
3 tablespoons lime juice
3 tablespoons orange juice
1 (6 pound) whole chicken, cut into pieces

Steps:

  • Heat the olive oil in a small saucepan over medium-high heat until very hot. While the oil heats, mash the cumin, salt, oregano, and garlic together into a paste in a heat-proof bowl; whisk the hot oil into the paste. Allow the mixture to cool slightly. Add the lime juice and orange juice; stir. Place the chicken in a large sealable bag; pour the marinade over the chicken and shake to assure an even coating. Refrigerate at least 4 hours, up to overnight.
  • Preheat an oven to 375 degrees F (190 degrees C). Arrange the marinated chicken in a roasting pan.
  • Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

Nutrition Facts : Calories 562 calories, Carbohydrate 2 g, Cholesterol 145.5 mg, Fat 39.8 g, Fiber 0.2 g, Protein 46.2 g, SaturatedFat 9.1 g, Sodium 501 mg, Sugar 0.6 g

MOJO MARINATED CHICKEN



Mojo Marinated Chicken image

Make and share this Mojo Marinated Chicken recipe from Food.com.

Provided by Mike Rapa

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup fresh orange juice
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 chicken breast halves

Steps:

  • To make marinade: In a medium bowl, whisk the marinade ingredients.
  • Place the chicken in a large, plastic resealable bag and pour in the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.
  • Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, brign to a boil over high heat, and boil for a minute.
  • Grill, bone side down, over Indirect Medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken, skin side down, over Direct Medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.

Nutrition Facts : Calories 176.6, Fat 10.2, SaturatedFat 2.4, Cholesterol 46.4, Sodium 444.6, Carbohydrate 4.7, Fiber 0.2, Sugar 2.8, Protein 16

TOMATILLO CHICKEN TACOS



Tomatillo Chicken Tacos image

Recipe courtesy of Dawn M. Viola for 2011 Cooking Channel, LLC. All Rights Reserved. Original recipe: http://www.cookingchanneltv.com/recipes/tomatillo-chicken-tacos.html

Provided by Food.com

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 15

10 medium tomatillos
2 poblano peppers, seeded and cut into large dice
1 large onion, peeled and cut into large dice
5 garlic cloves, peeled and smashed
2 lbs chicken thighs, boneless, skinless and trimmed of fat
3 tablespoons sunflower oil or 3 tablespoons olive oil
kosher salt & freshly ground black pepper
1/2 cup fresh cilantro leaves
1 lime, zest of
2 tablespoons fresh lime juice
12 flour tortillas
2 cups shredded baby greens
1 1/2 cups queso fresco, crumbled
1 cup tomatoes, seeded and finely diced
1/2 cup red onion, sliced paper thin

Steps:

  • Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters.
  • In a large bowl, add the tomatillos, poblano peppers, onion, garlic, chicken, oil, 2 teaspoons salt, and 1/2 teaspoon pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 to 35 minutes or until a thermometer inserted in the chicken registers 165 degrees F.
  • Remove from the oven and place the chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add the cilantro, lime zest, lime juice, 1/2 teaspoon salt and pulse until the mixture resembles a chunky salsa.
  • Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste.
  • Meanwhile, wrap the tortillas in foil and place in a warm oven until the tortillas are warm, about 10 minutes. Build the tacos by starting with a warm tortilla and add about 1/2 cup chicken mixture. Top the tacos as desired with baby greens, crumbled queso fresco, chopped tomato, and sliced onions.
  • Cook's Notes: If you have sensitive skin, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat.
  • The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights.

Nutrition Facts : Calories 627.3, Fat 35.7, SaturatedFat 8.6, Cholesterol 127.4, Sodium 504, Carbohydrate 43.1, Fiber 5.3, Sugar 5.9, Protein 33.3

MOJO-MARINATED CHICKEN TACOS WITH TOMATILLO SALSA RECIPE



Mojo-Marinated Chicken Tacos with Tomatillo Salsa Recipe image

Provided by á-168951

Number Of Ingredients 20

Marinade:
Servings: 4 - 6
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped jalapeno chile peppers, including seeds
1 tablespoons minced garlic
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
Salsa:
1 medium yellow onion, cut into 1/2-inch slices
Extra virgin olive oil
10 medium tomatillos, about 1/2 pound total, husked and rinsed
1 small jalapeno chile peppers, tem removed
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

Steps:

  • 1. In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours. 2. Prepare a two-zone fire for high heat. 3. Lightly brush the onion slices on both side with oil Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat, with the lid closed as much as possible, until lightly charred, 6 - 8 minutes, turning once or twice and swapping their positions as need for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings Pour the salsa into a serving bowl. 4. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. When the fire is ready, brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 - 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and salt, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible. 5. Put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for topping. Serve right away.

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