Adobo Chicken Tacos
These zesty and smoky adobo chicken tacos are simply incredible and so easy to make! ¡Tienes que probarlos! It’s a one pot recipe too! What more reason do you need? It’s also super different from chipotle chicken which has become extremely popular and overshadows other styles of Mexican food.
The most interesting thing about this recipe is the use of orange juice. Traditionally a bitter orange is used from the Yucatán region of Mexico. Orange provides the necessary kick of acidity and the sweetness to round off all the chilies going in!
The recipe was given to me by my mentor, Chef Brian! He used it in one of his restaurants and kindly provided me with the original recipe. His quantities were meant for a restaurant so I adjusted it for something that could serve 4 people instead of 400!
Dry spices to be powdered to bits!
Adobo Chicken Tacos
Course: Lunch, Dinner
Cuisine: Mexican
Difficulty: EZ
Servings
12 tacos
Prep time
15 minutes
Cooking time
120 hour minutes
Calories/Taco
200 kcal
Oven
190/375 ºC/ºF
Ingredients
Filling Ideas
Directions
- Powder all the dry spices
- Add chilies and grind as much as possible.
- Add garlic, onions, tomatoes, and orange juice. Purée completely
- With a little oil in a sauce pan, cook the sauce for around 10 minutes until it reduces significantly.
- Remove from heat and add vinegar and salt immediately.
- In a pot that can go in the oven, place all the chicken thighs and pour in enough sauce to come up to a little more than half way of a chicken thigh.
- Mix and coat all the thighs well and stick it in the oven for an hour.
- Remove the chicken from the pot (save the sauce) and shred the chicken with a fork in each hand like a manic monster.
- Pour in the sauce from the pot and mix the chicken in it. You can save the rest of the sauce to use as an extra topping!
- It’s ready to be used however you wish! You could serve it up on a tortilla or make it a burrito, or even a sandwich! Make sure to doll it up with all the extra goodies like guac and corn!