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Chicken adobo for tacos

Neil Perry
Neil Perry

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Taco with aromatic salad, mayonaise and chicken adobo.
Taco with aromatic salad, mayonaise and chicken adobo.William Meppem
Time:1-2 hours

A traditional Mexican taco filling laced with chipotle chillies.

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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

  1. 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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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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