Chicken Adobado Tacos Recipe
Make Chicken Adobado Tacos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Adobado Chicken
Tacos & Garnishes
Method
Adobado Chicken
- 1
Prep and toast chilies
Remove stems and seeds from the guajillo (and ancho/pasilla if using) chilies. On a dry skillet over medium heat, toast the chilies for 30–45 seconds per side until they become fragrant and slightly softened but not burned. Transfer to a bowl and cover with hot water; soak for 15 minutes to rehydrate.
- 2
Make adobo sauce
Drain the rehydrated chilies and reserve 2–3 tablespoons of the soaking liquid. In a blender combine the drained chilies, reserved soaking liquid, garlic cloves, white or apple cider vinegar, orange juice, tomato paste, smoked paprika, oregano, cumin, ground coriander, ground clove, 1 tsp salt and 1/4 tsp black pepper, and 1/4 cup (60 ml) of water. Blend until very smooth, scraping down the sides as needed. If too thick, add up to another 2 tbsp soaking liquid or water to reach a saucy consistency.
- 3
Marinate chicken
Place the chicken thighs in a shallow dish or resealable bag. Pour the adobo sauce over the chicken, ensuring the pieces are evenly coated. Add the bay leaf and turn to coat. Marinate at room temperature for 20–30 minutes or refrigerate for 2–4 hours (or up to overnight) for deeper flavor.
- 4
Brown and simmer
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the excess sauce. Sear the thighs 2–3 minutes per side until browned. Pour the reserved adobo sauce and 1/4 cup (60 ml) water into the skillet, bring to a gentle simmer, then reduce heat to low. Cover and cook for 12–18 minutes, until internal temperature reaches 165°F (74°C) and chicken is tender. Uncover and simmer 2–3 minutes more to thicken the sauce if needed.
- 5
Shred or slice
Transfer the cooked chicken to a cutting board. Remove and discard the bay leaf. Shred with two forks or slice thinly against the grain. Return shredded chicken to the skillet with the sauce and toss to coat; adjust salt to taste (add remaining 1/2 tsp salt and up to 1/4 tsp black pepper if desired). Keep warm.
Tacos & Garnishes
- 6
Warm tortillas
Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm and soft.
- 7
Assemble tacos
Divide the shredded adobado chicken among the warmed tortillas (about 1.5–2 ounces chicken per taco). Top each with a sprinkle of finely chopped white onion and chopped cilantro. Add a spoonful of pickled red onions, a drizzle of Mexican crema (if using), and a sprinkle of crumbled queso fresco or cotija (if using). Squeeze lime over each taco to taste.
- 8
Serve
Serve immediately while hot with extra lime wedges on the side. Offer extra adobo sauce reserved from cooking for those who like more heat and flavor.