Chicken Tacos with Adobo
These are our best chicken tacos yet. We make a lovely Adobo sauce to fry the tacos in and also put over the finished taco.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatsmokefire.co.uk.
Cooking tools:
- Grill
- Cast iron skillet
- Plancha
- Taco press
- Rolling pin
- Parchment paper
- Taco rack
- Kitchen scale
- Instant-read thermometer
- Food processor
- Blender
- Saucepan
- Fork
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Can opener
- Spoon
- Kitchen shears
Ingredients
- 3 tbsp vegetable oil
- 3 cloves garlic, chopped
- 2 tbsp Ancho chilli flakes – if you like spicy you can increase this.
- 3 tbsp dark brown sugar
- 60ml cider vinegar
- 1/2 tsp cumin powder
- 1/2 tsp Maldon salt
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp cinnamon powder
- 1/4 tsp allspice
- 1 tsp oregano
- 1/4 tin tomatoes
- 4 chicken thighs
- 3 cloves garlic crushed
- 2 tbsp chipotle chilli flakes
- 1 tsp cumin seeds
- 2 tsp smoked paprika
- 2 Oxo chicken stock cubes
- 4 tbsp tomato puree
- 400ml water
- Mini flour tortilla wraps or make your own with Masa flour and water
- Guacamole
- Toasted Corn Salsa
- Soured Cream
- Fresh coriander
- Sliced chillis to garnish
- Spring onion to garnish
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