Name: The Yard Food Parks Adobo Tacos Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 0.25 cup soy sauce; 0.25 cup white vinegar; 0.5 cup water; 4 pcs garlic cloves, smashed; 2 pcs bay leaves; 1 tsp black peppercorns; 1 tbs brown sugar; 1 tbs vegetable oil; 0.25 tsp salt; 1 cup red onion, thinly sliced; 0.5 cup white vinegar; 0.25 cup water; 1 tsp sugar; 0.5 tsp salt; 0.5 cup sour cream or Mexican crema; 2 tbs mayonnaise; 1 tsp adobo sauce from chipotles in adobo (or 1 tsp chipotle powder); 1 tsp lime juice; 0.125 tsp salt; 8 pcs small corn or flour tortillas; 0.25 cup fresh cilantro, chopped; 2 pcs lime wedges; 0.25 cup crumbled queso fresco or cotija; 1 cup cabbage, thinly shredded

Method

Adobo Chicken

Marinate

Trim excess fat from the chicken thighs and pat dry. In a medium bowl combine 1/4 cup soy sauce, 1/4 cup white vinegar, 1/2 cup water, 4 smashed garlic cloves, 2 bay leaves, 1 tsp black peppercorns, and 1 tablespoon brown sugar. Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.

Brown

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Remove chicken from the marinade (reserve marinade) and brown the thighs 2-3 minutes per side until golden. Do not overcrowd; work in batches if needed.

Simmer

Return all browned pieces to the skillet. Pour the reserved marinade over the chicken and add 1/2 cup water and 1/4 teaspoon salt. Bring to a simmer, then reduce heat to low, cover, and simmer gently for 18-22 minutes until chicken is cooked through and tender (internal temperature 165°F / 74°C).

Reduce & Shred

Remove the chicken to a cutting board and let rest 5 minutes. Increase heat and boil the cooking liquid until it reduces by about half and thickens slightly (3-5 minutes). Shred the chicken with two forks and return shredded meat to the skillet; toss to coat with the reduced sauce. Keep warm.

Pickled Red Onions

While the chicken marinates, make quick pickled onions. Combine 1/2 cup white vinegar, 1/4 cup water, 1 teaspoon sugar, and 1/2 teaspoon salt in a small saucepan and bring just to a simmer to dissolve sugar and salt. Place 1 cup thinly sliced red onion in a heatproof bowl or jar and pour the hot brine over the onions. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 1 week). Drain before using.

Adobo Crema

Whisk together 1/2 cup sour cream, 2 tablespoons mayonnaise, 1 teaspoon adobo sauce (or 1 teaspoon chipotle powder), 1 teaspoon lime juice, and 1/8 teaspoon salt until smooth. Taste and adjust heat/salt. Refrigerate until ready to use.

Assembly & Serve

Warm 8 tortillas in a dry skillet over medium heat for about 20-30 seconds per side or wrap in a damp paper towel and microwave for 20-30 seconds until pliable.

Divide the shredded adobo chicken evenly among the warmed tortillas (about 2 tacos per person for 4 servings). Top each with a small handful of shredded cabbage, a spoonful of pickled red onions, a drizzle of adobo crema, a sprinkle of crumbled queso fresco, and chopped cilantro.

Serve with lime wedges on the side for squeezing and enjoy immediately.