Polo Asado Street Tacos

Tender, smoky chicken thighs marinated in a rich, traditional adobo made from toasted dried peppers, citrus, and warm spices. This pollo asado is deeply flavorful, beautifully colored, and perfect tucked into warm tortillas with simple, fresh toppings.

Servings

4–6 servings (8 street tacos generously filled)

Ingredients

For the Chicken

• 8 bone-in, skin-on chicken thighs

For the Adobo Marinade

• 5 dried guajillo peppers, stems and seeds removed

• 5 dried ancho peppers, stems and seeds removed

• 4 cloves garlic

• ¾ cup hot water (for soaking peppers)

• ¼ cup chicken broth

• 2 tablespoons fresh lime juice

• 2 tablespoons apple cider vinegar

• 2 tablespoons fresh orange juice (about ½ orange)

• 1 tablespoon Mexican oregano

• 2 teaspoons ground ancho chili powder

• 1½ teaspoons ground cumin

• 1½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

For Serving

• Corn or flour tortillas

• Diced onion

• Fresh cilantro

• Lime wedges

• Crumbled cotija cheese (optional)

• Sliced avocado (optional)

• Salsa of choice

Instructions

Step 1: Toast and Rehydrate the Peppers

Heat a dry skillet over medium heat. Add the dried guajillo and ancho peppers and toast for 20–30 seconds per side, just until fragrant. Do not allow them to burn.

Transfer peppers to a bowl and cover with hot water. Allow them to soak for 10–15 minutes, or until softened.

Step 2: Make the Adobo Marinade

Transfer the softened peppers to a food processor or blender. Add:

• Garlic

• ¾ cup pepper soaking liquid

• Chicken broth

• Lime juice

• Apple cider vinegar

• Orange juice

• Mexican oregano

• Ground ancho chili powder

• Cumin

• Salt

• Black pepper

Blend until completely smooth. The adobo should be thick but pourable, similar to a smooth sauce. If needed, add 1–2 tablespoons additional broth to reach desired consistency.

Step 3: Marinate the Chicken

Place the chicken thighs in a large bowl or zip-top bag. Pour the adobo marinade over the chicken, ensuring each piece is fully coated.

Cover and refrigerate for at least 4 hours, preferably 4–6 hours. For deeper flavor, you may marinate overnight.

Step 4: Cook the Chicken

Preheat smoker or grill to 350°F.

Remove chicken from marinade and place directly on the smoker grates, skin side up.

Cook until the internal temperature reaches 165°F, approximately 35–45 minutes, depending on size.

Remove from heat and allow chicken to rest for 5–10 minutes.

Step 5: Slice and Serve

Remove bones if desired, then slice chicken into strips or bite-sized pieces.

Serve on warm corn or flour tortillas with your choice of toppings.

Notes and Tips

• Toasting the dried peppers deepens their flavor and adds authentic smokiness.

• Guajillo peppers provide bright, slightly fruity heat, while ancho peppers add rich, earthy depth.

• Bone-in, skin-on thighs deliver the best flavor and remain tender during smoking. You could use boneless/skinless or breasts if you prefer

• This adobo also works beautifully with grilled chicken, pork, or even roasted vegetables.

Heritage Kitchen Tip

Make a double batch of adobo and freeze in half-cup portions. It’s an easy way to bring bold, traditional flavor to weeknight meals without extra work. You can also place chicken in marinade and freeze that way for an easy weeknight dinner.