West Texas Asado Recipes

POLLO ASADO

Pollo Asado image

Provided by Ree Drummond : Food Network

Time 3h

Yield 16 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1/2 cup orange juice (freshly squeezed if possible; save juiced orange halves)
1/4 cup lemon juice (save the juiced fruit)
1/4 cup lime juice (save the juiced fruit)
1 teaspoon salt
1 teaspoon black pepper
4 whole garlic cloves, peeled and smashed
16 whole chicken legs
2 whole onions, peeled and quartered
32 soft taco-size flour tortillas
Serving suggestions: pico de gallo, refried beans, store-bought chipotle salsa

Steps:

In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper and garlic cloves. Whisk together.
Place the chicken legs, juiced pieces of fruit and quartered onions in large plastic bags or a bowl. Pour the marinade over the top, tossing to combine. Cover with plastic wrap (if using bowl) or seal the bag up and marinate for at least 2 hours ... several hours is better. Toss a few times during the marinating process.
Preheat a grill. Grill the chicken legs until cooked all the way through, turning occasionally so the chicken is cooked on all sides, 10 to 12 minutes.
Separate the tortillas into 2 piles of 16, and then wrap each pile in foil and warm over the grill for 10 to 15 minutes.
Serve the chicken legs with the warm tortillas, pico de gallo, refried beans and chipotle salsa.

ASADO

Asado image

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

Beef tenderloin
New York strip steak, 1 per person
Chorizo, 1 link per person
Chicken, quartered, 1 quarter per person
1 cup Italian parsley, picked
6 garlic cloves
1 teaspoon chopped fresh oregano
Pinch dried chile flakes
Salt and pepper
1/4 cup malt or red wine vinegar
1 cup olive oil
1/2 teaspoon saffron threads
1 tablespoon lemon juice
1/2 cup extra virgin oil
1/2 cup white wine vinegar
1 Spanish onion, small diced
2 garlic cloves, minced
1/4 cup Italian parsley, chopped fine
1 teaspoon fresh thyme
Salt and pepper

Steps:

Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

ASADO

Asado image

Asado, a complex, salty-sour dish of pork shoulder slowly cooked in tomato sauce flavored with garlic, soy sauce and calamansi (a small citrus fruit), is a dish frequently eaten in Pampanga, said to be the culinary capital of the Philippines, and it is often served at large gatherings. This recipe comes from Chad and Chase Valencia, brothers and owners of the Los Angeles restaurant Lasa, who serve their mother's asado alongside turkey and honey-roasted ham at Thanksgiving. The trick to the asado's rich depths is evaporated milk; for a little extra salt and heft, you can add grated queso de bola, the nutty Filipino cheese served during the holidays. Don't skip the overnight refrigeration step, which really allows the flavors to deepen.

Provided by Priya Krishna

Categories soups and stews, main course

Time 11h15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

4 pounds boneless pork shoulder
Kosher salt
2 tablespoons canola, grapeseed or other neutral oil
1 medium yellow onion, chopped
1/4 cup sliced garlic cloves, cut 1/8-inch thick (from about 8 to 10 cloves)
1 (15-ounce) can tomato sauce
3/4 cup calamansi or lemon juice
3/4 cup soy sauce
1 bay leaf
1/4 to 1/2 cup grated queso de bola (or Edam cheese), optional
1/2 cup evaporated milk

Steps:

Divide the pork shoulder into 4 pieces. Pat the pieces dry with paper towels and liberally season all over with salt.
Heat the oil in a heavy-bottomed pot (choose one with a lid, such as a Dutch oven) over medium-high heat. Sear the pieces of pork on all sides until brown, working in batches if necessary to avoid crowding the pot. Transfer the pork to a plate and pour off all but 2 tablespoons of fat from the pot.
Reduce the heat to medium, add the onions and garlic to the pot, and cook, stirring occasionally, until translucent, about 4 to 5 minutes.
Deglaze the pot with 4 cups water and the tomato sauce, then add the calamansi juice, soy sauce and bay leaf and stir to combine. Raise the heat to high and bring everything to boil. Add the browned pork and any juices that have accumulated back to the pot, and reduce the heat to medium-low. (You are looking for a gentle simmer, not a rolling boil.) Cover and simmer until the meat is tender, 2 to 2 1/2 hours. Remove the pot from the heat and let the meat cool in the covered pot until it reaches room temperature.
Transfer the meat to a separate container, leaving the braising liquid in covered pot. Refrigerate both overnight. The next day, skim the fat off the top of the liquid in the pot; discard the fat.
Heat the braising liquid to a simmer. Add 1/4 cup of the grated cheese, if using, and the evaporated milk, stirring constantly until well incorporated. Taste and add more cheese if desired to add saltiness and thicken slightly. Season with salt, if needed, and keep warm over low heat.
Slice the chilled pork shoulder into 1/4-inch slices, cutting against the grain of the meat. Place pork slices in the asado braising liquid and heat until warmed through. Serve hot.

Nutrition Facts : @context http, Calories 831, UnsaturatedFat 35 grams, Carbohydrate 11 grams, Fat 61 grams, Fiber 2 grams, Protein 57 grams, SaturatedFat 20 grams, Sodium 2307 milligrams, Sugar 6 grams, TransFat 0 grams

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