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

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
- 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)
- 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)
- 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
- For the enchiladas:
  - 12 corn tortillas
  - 6 oz (170 g) queso fresco, crumbled
  - 1/2 cup (120 ml) Mexican crema or sour cream
  - 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
  - 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
  - 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

Short Description:
Pollo Placero is a classic Michoacán market plate of crisp fried chicken served with enchiladas placeras, and a side of tender potatoes and carrots simmered in a lightly spiced tomato broth. The plate combines crunchy fried protein, saucy corn tortillas, and market-style root vegetables for a complete main course.

Regional Notes:
This Michoacán version pairs a simple, well-seasoned fried chicken with enchiladas placeras — corn tortillas dipped in a guajillo-tomato salsa and folded, topped with queso fresco and raw onion — and potatoes and carrots simmered in a light caldillo typical of regional market stalls. It emphasizes fresh local chiles (guajillo) and straightforward frying and simmering techniques found in western Mexico rather than heavy mole or Puebla-style sauces.

1. Season the chicken: In a large bowl combine chicken, 2 tsp salt, 1 tsp pepper, 1 tsp oregano, minced garlic, and buttermilk. Toss to coat, cover, and marinate in the refrigerator for at least 30 minutes or up to 4 hours.
2. Make the enchilada salsa: Toast guajillo chiles briefly in a dry skillet over medium heat until fragrant (10–20 seconds each), being careful not to burn. Remove and soak the toasted chiles in hot water for 15 minutes.
3. Meanwhile roast the tomatoes, halved onion, and garlic on a hot skillet or under a broiler until charred and softened, about 6–8 minutes. Peel garlic if needed.
4. Drain chiles (reserve 1 cup/240 ml soaking liquid). In a blender combine soaked chiles, roasted tomatoes, roasted onion, garlic, 1/2 tsp salt, sugar if using, and 1 cup (240 ml) of the reserved chile liquid or water. Blend until smooth. Taste and adjust salt; strain if you prefer a smoother sauce.
5. Prepare potatoes and carrots: Heat 1 tbsp oil in a medium saucepan over medium heat. Sauté chopped onion and smashed garlic until translucent, about 3 minutes. Add chopped tomato and cook 2 minutes. Add potatoes, carrots, bay leaf, oregano, and 2 cups (480 ml) chicken broth. Bring to a simmer, cover, and cook until vegetables are tender, 15–20 minutes. Season with salt and pepper, discard bay leaf, keep warm.
6. Dredge and fry the chicken: In a shallow dish whisk together flour, masa harina (if using), 1 tsp salt, 1 tsp ground cumin, and 1/2 tsp pepper. Remove chicken from marinade, shake off excess, and dredge evenly in the flour mixture. Heat oil in a deep skillet or Dutch oven to 350°F (175°C) (about 1–2 in/2.5–5 cm depth for shallower frying). Fry chicken in batches, skin-side down first, until golden brown and cooked through, about 12–16 minutes per batch depending on piece size (internal temperature 165°F/74°C). Drain on paper towels and keep warm in a low oven.
7. Assemble enchiladas placeras: Warm tortillas lightly on a comal or skillet until pliable. Dip each tortilla briefly in the warm guajillo-tomato salsa (coating both sides), then fold or roll once and place on a serving platter seam-side down. Repeat to make 12 enchiladas. Spoon a little extra salsa over the top of the folded tortillas.
8. Finish enchiladas: Top the sauced enchiladas with crumbled queso fresco, a drizzle of crema, and sliced onion. Garnish with cilantro if desired.
9. Plate and serve: Arrange fried chicken pieces on individual plates or a family platter with a portion of enchiladas placeras and a generous scoop of the potatoes and carrots. Serve with lime wedges on the side.
10. Leftovers and notes: Reheat chicken briefly in a 350°F (175°C) oven to retain crispness. Salsa keeps refrigerated up to 3 days; vegetables will keep 2–3 days.