Love how easy and flexible you describe your recipes. "if you don't like this or that, don't use it". "if you prefer A over B, go for it" Love that red chicken from La Michoacana and now I know how to make my own. Will definitely be trying this!!
I'm an Aussie lady living in California and absolutely loving getting to eat real mexican food. I tried your recipe (I couldn't get the sour orange, so I used your suggestion of navel orange juice + white vinegar) with some boneless chicken thighs, cooked on my friend's charcoal grill. They were absolutely delicious! Thank you for sharing your recipe!
Thank you! Had this at an authentic restaurant and was craving it! Served it with homemade tortillas, pico de gallo, pinto beans and sour cream. Everyone was blown away!
Angelica, I really love your style and the style of your channel. Informative yet casual. No pretense. Helpful and friendly. You’re a cool lady. Thanks for sharing your culinary wisdom with us.
Made this on a camping trip. Made the marinade and put it and the chicken thighs in a plastic bag and froze it a few days before the trip, put it in the cooler on friday and it was thawed and ready to cook for saturday evening!! We grilled over the fire and made elote to go with. Delicious recipe!!! Will be making this again for sure
Dude. You are by far my favorite cooking channel. You cook the same stuff my mom cooked growing up. My wife and kids are picky. I drool every time you cook. Thanks.
I don’t know what took me so long to subscribe to your channel I have been watching your videos for years but I never subscribe and I finally remembered when I was here the other day I’m so happy I did just in time for some of your best work ever. Thanks for all your hard work I don’t know how you do it when my family was younger like yours I don’t know if I could have found the time to do what you do my hat off to you. These days I’m just cooking for my granddaughters whenever I can. I’m a 56 year old grandmother and I only prepare these meals about 3 or 4 times a week and my granddaughters are very picky and demanding but I love cooking for them as I did for their parents when they were young. You are a rockstar!!!
I would LOVE a tutorial on how to cook the beef used in street tacos! Not ground beef, but the marinaded, flavorful beef. I moved away from Houston and all those amazing Taquerias a year ago and am missing those tacos!
Simply Mama has that up already. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-LKZFmnKyQpM.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-83Vn_JTpnns.html
I grew up in SoCal and would always get my BBQ meat from a carniceria. I recently moved to Hawaii and have been going through withdrawals. Thank you for sharing your recipe. Reminds me of the pollo asada i used to buy on the mainland.
Thank you for this!! ❤️❤️❤️ I’ve also wanted to know how to make this, it’s gonna be dinner on Friday for sure! Also, thank you so much for your no nonsense instructions. In less than 6 minutes you managed to show us how to make this, with substitutions, and extras to put in! More youtube cooks need this format! Edit/update: this didn’t make dinner last Friday, cause life stuff got in the way.. but I just made it today and OMG it was incredibly delicious!!! I couldn’t find sour orange, so I just used a small can of crushed pineapple + the juice (as stated for a substitute) and it turned out quite amazing! I added 1 clove and a dash of ground coriander to it as well, and I would have to say that little bit of clove really brought all the flavors together (but I love clove, so your mileage may vary on that). I served it soft taco style with thinly shredded cabbage and a sauce I whipped up with avocado, garlic and crema (sour cream). This was a 10/10 for me with how much flavor it had for so little effort! I still have half the sauce left to marinate another batch for the weekend!
Its a red chili powder from india culture its used for the red color to the chicken the achote is for tacos de pastor u gotta use KASHMIRI RED CHILLI POWDER
Fantastic tasting, easy to make marinade. I used Achiote paste, juice of an orange and a lime (what I had on hand), and ground cumin. I didn’t skip the clove or coriander. Wife and kids LOVED it. Unlike many other recipes that have chipotle, this wasn’t spicy, making it kid friendly. Boneless, skinless chicken thighs were grilled over lump charcoal. Deeeelicious!
Been looking for this recipe for a while trying to duplicate this. Thank you so much because authenticity is what I was looking for because close just leaves me empty. Keep up the great work!
I have spatchcocked a whole chicken and done this before on the grill and it turned out awesome. I never thought about doing chicken parts on the stove like this but it looks awesome and am going to try this for sure. Thank you.
Awesome tutorial, thank you. I normally season my own chicken with basic ingredients and my gf/family are always satisfied with the taste. However we all agree that the red chicken I bring from a carniceria is much tastier. I’m glad I was able to find such a simple recipe 👍🏻
if you grind the achiote yourself (like with a coffee grinder that u only use for spices), make sure you grind it super well cuz those things are like little rocks 👍
A word of warning. Do not use a mortar and pestle to grind the achiote seeds unless you want to spend all day trying to clean it out. Also this marinade stains just about anything besides metal, porcelain, pyrex, or glass. Keep off your skin, clothes, plastic ware, or anything porous. If you use a wash cloth to clean this stuff up, wash it separate from the rest of your clothes unless you like a red tinge to them.
I remember my first trip to one of the meat markets in Houston (Sugarland) - My father-in-law, born in Nicaragua, took this white boy and my mind was blown. He showed me how to make Baho that day. I think I've been in that one in your video.
I live in a small town of extreme bigots, so I don't get nice foods like this. Well it used to be that way, at least. The minority population in this town has expanded rapidly, and so has the town itself. Now I have access to this amazing food. And I also really enjoy how upset all the bigots are about it 😂
Memories! I lived in a (pretty much) all hispanic community for about 6 years. One of the first things I noticed was the cuts of meat. I couldn't just buy a nice, thick, T-bone, Ribeye or New York strip. Lots of really thin, boneless cuts, taco meat, chorizo, chicharron, and chicken. It took a little getting used to, but THAT MARINADE! Soooo freaking good! I haven't had it for years. So happy you put this out there!
You're the best! Mexican food is my favorite food. I will give this a try. I have learned so much from you! Thank you so much for sharing all of your delicious recipes! 🙂
You are spot on with your tutorial. I can appreciate the technique used. As a Chef ... I often challenge my staff to become aware of authenticity rather than creativity. Great Tutorial.
I’ve been using this recipe for a while now and it has totally changed my life 😂 sounds cheesy but it’s true! Thank you so much for sharing! Everyone loves this chicken
You literally read my mind, my boyfriend and I are going to cook this tonight but it was pre-marinated from Culebra Meat Market. NOW WE KNOW HOW TO MAKE IT OURSELVES!!!!!!!!!!!!!!!
Hi A.!!! I liked your recipe for today. Never heard of this. Looks delicious. Im going to give this a try. Great video!!! Have a wonderful day my friend 😊.
My mouth watered when you Sliced into the chicken.. Like everyone else always wanted to learn how friends got the chicken red.. I thought it was an Indian ingredient.. Thanks for sharing your yummy recipes 😋..
Hello, from chicago. i'm actually trying your marinade today on 2 chickens that i left overnight season. however i'm baking my chickens. Thank you for sharing this recipe.
I've never seen red chicken in Oregon but I know it from Calif. Have my chicken thighs marinating right now and then onto the grill. Making a pot of black beans in my instant pot. Thanks for another flavorful and easy recipe.
