Mexican chicken recipes
29 Mexican chicken recipes, each written for this site and each saying what its method turns on.
- Aguachile, sourced from Mexico. Raw prawns butterflied and dressed at the table, because the lime goes on working and five minutes is the whole window. Chicken, Shellfish.
- Arroz con Pollo, sourced from Mexico. The chicken browned and lifted out, and the rice fried in what it left behind on the base of the pan. Chicken.
- Arroz Poblano, sourced from Mexico. The poblano blended into the cooking liquid, so the rice is green before it is cooked rather than stirred green afterwards. Chicken.
- Caldo de Pollo, sourced from Mexico. The vegetables kept in large pieces and served in the bowl, which is what makes it a meal rather than a starter. Chicken.
- Caldo Tlalpeño, sourced from Mexico. A whole chipotle steeped in the broth and lifted out, with the avocado added at the table and never in the pot. Chicken.
- Carne a la Tampiqueña, sourced from Mexico. One long thin strip cut down the length of a fillet, so a single piece frames the plate of accompaniments. Chicken, Beef.
- Enchiladas, sourced from Mexico. Tortillas passed through hot oil before they go anywhere near the sauce, which is the step that stops them collapsing. Chicken.
- Guajolota, sourced from Mexico. A whole tamal put inside a bread roll, and the roll hollowed out properly to take it. Chicken.
- Manchamanteles, sourced from Mexico. The mole with fruit in it, added late enough that the pineapple and plantain keep their shape. Chicken, Pork.
- Mole Blanco, sourced from Mexico. A mole defined by a refusal — nothing in the pan is allowed to take any colour at all. Chicken.
- Mole Poblano, sourced from Mexico. Each kind of chilli fried on its own, because they do not soften at the same rate, then ground with seeds and chocolate. Chicken.
- Mole Verde, sourced from Mexico. Thickened by pumpkin seeds held in suspension, which is why it must never be allowed to boil once they are in. Chicken.
- Panuchos, sourced from Mexico. A tortilla puffed on the griddle, slit along the edge and sealed full of bean paste, then fried with the beans inside it. Chicken.
- Pastel Azteca, sourced from Mexico. The tortillas go in dry and unfried, and the sauce does the softening in the oven instead. Chicken.
- Pollo al Carbón, sourced from Mexico. The bird butterflied flat and weighted, so every part of it is the same thickness over the coals. Chicken.
- Pollo Asado, sourced from Mexico. Left uncovered in the fridge overnight to dry the skin, before any rub goes near it. Chicken.
- Pollo Motuleño, sourced from Mexico. Built on a fried tortilla and assembled one plate at a time, because the tortilla has about two minutes. Chicken, Pork.
- Pozole, sourced from Mexico. The whole dish waits on the hominy, which is ready when every grain has burst open into a four-petalled flower. Chicken, Pork.
- Pulpo a la Campechana, sourced from Mexico. The octopus simmered long and then chilled in its own liquid, because cooling it in air turns it rubbery. Chicken, Shellfish.
- Romeritos, sourced from Mexico. The sprigs boiled and then squeezed dry in the hands before they meet the mole, or they water it down. Chicken, Shellfish, Egg.
- Sopa de Flor de Calabaza, sourced from Mexico. The blossoms torn in and the pot taken off the heat in the same movement, because ninety seconds is all they have. Chicken.
- Sopa de Lima, sourced from Mexico. The peel steeped in the broth and lifted out within ten minutes, because the pith turns the whole pot bitter. Chicken, Turkey.
- Sopes, sourced from Mexico. A masa cake part-cooked, then taken off the heat and its rim pinched up into a wall to hold the topping. Chicken.
- Tacos, sourced from Mexico. The tortilla doubled and nothing fried — two warm tortillas per taco, because one tears under anything wet. Chicken, Pork.
- Tamales, sourced from Mexico. The masa spread over only two-thirds of the husk, leaving a clear border to fold, so nothing escapes in the steamer. Chicken.
- Taquitos, sourced from Mexico. Rolled tight and held shut with a cocktail stick until the hot fat has set the seam. Chicken.
- Tinga, sourced from Mexico. Shredded chicken in chipotle and tomato, with the onion sliced in long strips and cooked until it is sweet. Chicken.
- Tlayuda, sourced from Mexico. The tortilla dried hard first and then grilled flat over coals, so it goes brittle in patches and stays bendy in others. Chicken, Pork.
- Tostadas, sourced from Mexico. A tortilla held flat in deep fat until it is rigid all the way through, then used as a plate. Chicken.
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