El Pollo Borracho

To prepare the Tequila Lime Chicken:

Combine tequila, olive oil, honey, lime zest, juice and garlic in mixing bowl. Mix in salt, oregano, coriander, red chili flakes and black pepper. Add chicken and marinate 6 to 24 hours. Remove from marinade, pat dry and grill until just cooked through. Cool and slice into thin strips.

To prepare the Lime Pickled Red Onions:

Julienne slice the onion. Dissolve salt in water then mix in lime juice. Place onions in a 1-quart jar and pour in lime juice mixture. Add additional water if needed to cover onions. Refrigerate 6 to 18 hours. Drain and refrigerate up to 5 days.

To prepare Crème Fraîche:

Combine cream and buttermilk in glass jar. Cover and let sit at room temperature for 12 hours. Refrigerate until ready to use.

To prepare Pizza and Toppings:

Preheat oven to 575°F. Stretch dough ball to approximately 12 inches. Slice Oaxaca cheese very thin, about 1/8-inch thick and lay over pizza base to cover. Arrange 3 to 4 ounces Tequila Lime Chicken strips over cheese. Cut corn kernels from grilled cob and sprinkle over chicken. Top with sliced jalapeño peppers, to taste. Bake pizza until desired doneness. Remove from oven, sprinkle with Queso Fresco and drizzle with Crème Fraîche. To finish sprinkle with Tajin seasoning, Lime Pickled Red Onions, 1 lime wedge and cilantro leaves.

Grand Prize Winner, Cal-Mex Category Winner – 2023 Real California Pizza Contest

Recipe Developed by Bill Crawford, Righteous Slice, Rexburg, Idaho.