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Cook this: Mi Cocina's Polloal pastor — spicy and sweet tipottle roasted chicken —

'It's one of the dishes that makes everyone smile because it has a very nice scent. "Rick Martínez

Pollo al pastor from Mi Cocina
Mi Cocina's Porro Al Pasta (spicy and sweet chipotle-roasted onion and pineapple). Photo: Ren Fuller

This week's cookbook isMiCocina: Recipes and raptures from my kitchen in Mexico Rick Martinez. Tomorrow, we will feature an interview with the author.

To try another recipe in this book, check the following:Aguachile(avocado, cucumber, lime, spicy fresh butterfly shrimp serrano salsa) andpoc chuc(grilled pork marinated in orange and lime).

This rotisserie-style roast chicken may be your favorite recipe forRick Martinez'sMiCocina. Child. But I love making it, "he says with a laugh. "Very good, and that's one of the things I didn't think was in the book."

Martinez wrote many Mexican recipes over the years,MikocinaThe iconic Mexican meat stuffing that I didn't want to cover the same area with Alpastor ("Shepherd Style"). He had previously developed pastor-style recipes (such as theseporkandshrimpversions), so he didn't intend to include another recipe in the book.

However, while taking a walk in Guanajuato, central Mexico, he came across a rotisserie specializing in polo alpastor. Alpastor is often made from pork roasted on a vertical skewer called a trombo, which was brought to Mexico by Lebanese immigrants in the 19th century. Martinez was immediately impressed with the idea of ​​combining poultry and marinated alpastor.

"The smell was amazing because I hadn't seen it before. After all, I had to buy and taste rotisserie chicken," he recalls.

Martinez didn't know how popular rotisserie chicken was in Mexico until he arrived in Guanajuato. The rotisserie was reminiscent of the Pourette Roti (roast chicken) spot in Paris, where rotisserie birds were exhibited, spinning and crackling, catching potatoes dripping. In Mexico, vendors usually roast chicken in a wood-burning oven, and potatoes, onions, and chili peppers absorb fat, he says.

  1. Aguachile (fresh, butterflied shrimp with avocado, cucumber, lime and a spicy serrano salsa) from Mi Cocina.

    Cook this: MiCocina's Aguachiri

  2. Poc chuc (orange- and lime-marinated grilled pork) from Mi Cocina.

    Cook this: Poc chuc — Grilled pork marinated in orange and lime — from Mi Cocina

Here, the Martinez oven roasts Akiote-brushed pork surrounded by pineapple and onions, served with tortillas and salsa (Salsa de Aguacate {96). } Andsalsa de chile deárbol) and cilantro leaves. “It took me a long time to figure out how to make (Polo Alpasta) for a home cook,” he says. "It's also to make it look good and easy."

Making poultry a ministerial style has been a Martinez tradition ever since. At his home in Mazatlan, the Pabo (turkey) alpaster is a Thanksgiving essential.

"Then making tacos is just fun. It's one of the dishes that makes everyone smile because it smells good. It's something new, though you may already be used to it. It's a little spin. It's just good. "

Mi Cocina by Rick Martínez
Mazatlan writer Rick Martinez has traveled more than 32,000 kilometers and visited all 32 states of Mexico studying his debut novel, Mi Cocina.Photo courtesy of Clarkson Potter


Spicy and sweet Chipotle roasted chicken, onions and pineapple

2 tbsp Akiote Paste
3 Garlic Cloves, Finely Grated
2 Chipotle Pepper Cans, Finely Chopped Advo Sauce, Plus 2tbsp Advo Sauce
2tbsp Apple Cider Vinegar
2 1/2 tsp Morton Cosher Salt (0.7 oz / 20 g), split
1 tbsp pineapple or honey
1/4 cup + 2 tbsp extra virgin olive oil, split
1 whole chicken (4 lb / 1.8 kg)
1 medium Pineapple (2.2 lb / 988 g), peeled, quarter, cored, sliced ​​thinly sideways
One large white onion (14.6 oz / 416 g), cut in half and sliced ​​thinly

For serving:
WarmTortiya de Mice(Pineapple flat bread made by grinding corn)
Salsa (Martinez isSalsa DeaguacateandSalsa de Chipotle de Arbolsuggested)
Pepper leaf

Step 1

Using a medium bowl and fork Crush the Akiote paste so that no large lumps remain. Add garlic, pepper, adobo sauce, vinegar and 2 teaspoons of salt and use a fork to grind into a smooth paste. Add agave syrup and 1/4 cup olive oil to the mixture of Achiote with a vigorous whisk until completely smooth.

Step 2

Tap the chicken with a paper towel to dry it. Place it in the center of a 13 x 9 inch baking pan with your chest up. Thoroughly polish the chicken with Akiote sauce and penetrate not only into the cavities but also into every corner. The chicken should be fully coated and there should be no sauce left. Tie the ends of the drumstick with a kitchen string. Push the wings under your back.

Step 3

In a medium bowl, add pineapple, onions and the remaining 2 tablespoons of oil. Season with the remaining 1/2 teaspoon of salt. Place around the chicken. Leave at room temperature for 1 hour. If you have more time, cover the pan (skip it and leave it at room temperature) and refrigerate for at least 3 hours up to 12 hours. Open the lid and let it sit at room temperature for 1 hour before roasting.

Step 4

Place the rack in the center of the oven. Preheat to 350 ° F (177 ° C). Roast the chicken, throw the onion and pineapple with the juice in the middle of the pan, the chicken will be deep burgundy until the pineapple turns light brown, and the instant reading thermometer inserted in the thickest part of the chest is 155 ° Record F (68 ° F) C; when the chicken rests, the temperature rises to 165 ° F / 74 ° C), 60-70 minutes.

Step 5

Remove the pan from the oven and let the chicken rest in the pan for at least 20 minutes up to 2 hours uncovered. Transfer the chicken to a cutting board and carve it. Serve with roasted pineapple and onions, tortillas, salsa and coriander.


Recipes and images reprinted with permission of Mi Cocina: Recipes and My Rupture Mexican Kitchen Rick Martinez Copyright © 2022. Photo Copyright © 2022 Ren Fuller. Published by Clarkson Potter / Publishers, the publisher of Penguin Random House.

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