Chicken adobo for tacos

all details

A traditional Mexican taco filling laced with chipotle chillies.

A chicken adobo taco.
Photo: William Meppem

Ingredients

  • 4 chicken thigh fillets or use pork instead
  • 1 tomato
  • 1 red capsicum, cut in half and de-seeded
  • 4 cloves garlic, peeled
  • 1/4 cup white wine vinegar
  • 2 tbsp roasted cumin seeds
  • 3 tbsp honey
  • sea salt
  • 2 dried chipotle chillies, soaked and de-seeded
  • 3 dried red chillies, soaked and de-seeded

Method

Place all ingredients in a pressure cooker with 1/4 cup water. Cook for 16 minutes on full pressure, release pressure and, when you can take the lid off, transfer thighs to a bowl. If you don't have a pressure cooker, place ingredients in a large saucepan, cover with water and simmer gently for 1 hour. Shred the meat with tongs.

Place the sauce in a blender and purée. Combine the sauce and the chicken. This can be served hot or at room temperature.

To make a feast of it, serve with:

 

 

 

 

 

 

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  • Main Ingredients - Chicken
  • Cuisine - Mexican

3 reviews so far

  • Rating: 5 out of 5 stars

    Great recipe. Shame the photo has extra ingredients not listed...

    Commenter
    ojgoldsmith
    Location
    melbourne
    Date and time
    February 16, 2013, 6:02PM
  • Rating: 5 out of 5 stars

    Fantastic never fail recipe that I saved from the Good Weekend a while ago. We vary the chili amount depending on how we're feeling, and use chipotles in Adobe sauce instead of dried ones.You can also leave the sauce a bit chunky instead of blending to a puree - either works well. Works just as well for leftovers.

    Note the Neil's original article also referenced http://www.fireworksfoods.com.au for all the hard to get ingredients.

    @ojgoldsmith - the picture has the adobe served with the Aromatic salad which is linked at the bottom of the article.

    Commenter
    AndrewJ
    Location
    Melbourne
    Date and time
    November 20, 2013, 1:12PM
  • A word if warning if not slow cooking this recipe: covering the ingredients with water makes it watery (duh) and diminishes the taste AND makes the tacos runny and messy. I remove the chicken after an hour, blend the remainder and then boil it down. Works beautifully for a sticky adobo like the pic!

    Commenter
    Mike Low
    Date and time
    June 17, 2014, 8:49PM

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