Entree: Mexico – Michoacan, Western Mexico – Pollo Placero (Market-style Chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Total 1 hr 30 min

Ingredients

4 bone-in chicken leg quarters, approx. 2.5 lb (1.1 kg) total (estimated edible portion: 770 g)
2 tsp (10 g) kosher salt, plus more to taste
1 tsp (5 g) freshly ground black pepper
1 tsp (2 g) dried oregano
3 cloves garlic, minced
1/2 cup (120 ml) buttermilk or plain yogurt (for marinade); selected example: plain yogurt
1 cup (120 g) all-purpose flour
1 cup (120 g) masa harina (optional, for extra crispness)
1 tsp (5 g) ground cumin
2 cups (480 ml) vegetable or canola oil, for frying (adjust as needed); selected example: canola oil
For the enchilada placera salsa:
6 guajillo chiles, stems and seeds removed
2 medium tomatoes, about 10 oz (300 g) total
1 small white onion, halved
2 cloves garlic
1/2 tsp (2 g) salt
1/4 tsp (1 g) sugar (optional, to balance acidity)
1 cup (240 ml) water or reserved chile soaking liquid; selected example: reserved chile soaking liquid
For the enchiladas:
12 corn tortillas
6 oz (170 g) queso fresco, crumbled
1/2 cup (120 ml) Mexican crema or sour cream; selected example: Mexican crema
1 small white onion, thinly sliced and rinsed (or lightly pickled with 1 tbsp lime juice)
Fresh cilantro for garnish (optional)
For the potatoes and carrots:
1 lb (454 g) russet or waxy potatoes, peeled and cut into 1 in (2.5 cm) cubes; selected example: russet potatoes
1 lb (454 g) carrots, peeled and cut into 1/2 in (1.2 cm) rounds
1 small tomato, chopped, about 4 oz (115 g)
1/2 small onion, chopped
1 clove garlic, smashed
2 cups (480 ml) low-sodium chicken broth or water; selected example: low-sodium chicken broth
1 bay leaf
1/2 tsp (2 g) dried oregano
1 tbsp (15 ml) vegetable oil
Salt and pepper to taste
Lime wedges, for serving

Instructions

1. Season the chicken: In a large bowl, combine the chicken leg quarters with 2 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, minced garlic, and the buttermilk or yogurt. Turn to coat, cover, and refrigerate for at least 30 minutes and up to 4 hours.
2. Toast the guajillo chiles in a dry skillet over medium heat for 10–20 seconds per side, just until fragrant; do not let them burn. Transfer to a bowl, cover with hot water, and soak for 15 minutes. Reserve 1 cup (240 ml) soaking liquid.
3. While the chiles soak, roast the tomatoes, halved onion, and garlic in a hot skillet or under a broiler until softened and charred in spots, about 6–8 minutes. Peel the garlic if needed.
4. Drain the chiles. Blend them with the roasted tomatoes, onion and garlic, 1/2 tsp salt, the optional sugar, and 1 cup reserved chile soaking liquid or water until smooth. Taste and adjust the salt; strain if a smoother salsa is preferred.
5. Cook the vegetables: Heat 1 tbsp oil in a medium saucepan over medium heat. Add the chopped onion and smashed garlic and cook until the onion is translucent, about 3 minutes. Stir in the chopped tomato and cook for 2 minutes.
6. Add the potatoes, carrots, bay leaf, 1/2 tsp oregano, and 2 cups chicken broth or water. Bring to a simmer, cover, and cook until the vegetables are tender, 15–20 minutes. Season with salt and pepper, remove the bay leaf, and keep warm.
7. Dredge the chicken: In a shallow dish, whisk together the flour, masa harina if using, 1 tsp salt, cumin, and 1/2 tsp black pepper. Lift the chicken from the marinade, shake off excess, and coat evenly in the flour mixture.
8. Heat frying oil in a deep skillet or Dutch oven to 350°F (175°C), using enough for about 1–2 inches (2.5–5 cm) depth if shallow-frying. Fry the chicken in batches, skin-side down first, until golden and cooked through, about 12–16 minutes per batch depending on piece size. Verify the thickest part reaches 165°F (74°C). Drain on paper towels and keep warm in a low oven.
9. Warm the tortillas on a comal or skillet until pliable. Briefly dip each tortilla on both sides in the warm salsa, fold or roll it, and arrange seam-side down on a serving platter. Make 12 enchiladas and spoon a little extra salsa over them.
10. Top the enchiladas with crumbled queso fresco, Mexican crema, and the sliced rinsed onion. Add cilantro if desired.
11. Serve the fried chicken with the enchiladas, a generous portion of potatoes and carrots, and lime wedges. For leftovers, reheat chicken in a 350°F (175°C) oven to help retain crispness; refrigerate salsa for up to 3 days and vegetables for 2–3 days.