Chicken adobo for tacos

Neil Perry
Taco with aromatic salad, mayonaise and chicken adobo.
Taco with aromatic salad, mayonaise and chicken adobo. Photo: William Meppem

A traditional Mexican taco filling laced with chipotle chillies.


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


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: