"What's for Dinner?!" I'm always thinking about it, thought I'd share.

"What's for Dinner?!" I'm always thinking about it, thought I'd share.

Monday, November 27, 2017

Shredded Chicken Adobo Tacos

We had a hankering for a good street food Mexican. You know, double soft warm corn tortillas filled with Carnitas or shredded smoked chicken and all the extras (white onion, Queso fresco, cilantro, etc.) So, I found this recipe in the New York Times which looked very authentic. The only change I made was instead of cooking the chicken from a raw state, I got a rotisserie chicken at the market and remove the skin, then shredded. It makes this super fast and easy. Be aware that chipotle chiles are spicy, so if you’re not into too much heat, go lightly. The smokiness of the adobo does make this dish a total winner, enjoy!

(for the sake of time you can substitute a cooked rotisserie chicken and disregard the first seven ingredients)

4large bone in chicken thighs, about 1 1/2 pounds
3 scallions, left hall, 
1 Bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup chicken broth
8 fresh corn tortillas


One small white onion, finally chopped, soaked and ice water for 10 minutes and drained
Finley sliced Serrano chiles, can use jalapeño instead
Sliced radishes
Sliced avocado
Crumbled case so fresco or mild feta cheese
Crème fraiche or Mexican Crema
Cilantro sprigs
Dried oregano
Lime wedges
(Disregard the first step if you’re using cooked chicken. Just shred and reserved for the steps that follow)
Put chicken thighs in a sauce pan and cover with 3 cups of water. Add scallions, Bay leaf, thyme, peppercorns, allspice, cloves, and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding skin and bone. Strain broth and reserve; you should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened in a bit browned, about 5minutes. Add garlic and cumin, cook for one more minute. Add chop chipotle chili in adobo sauce and stir to combine. Add shredded chicken and stir to coat. Add chicken broth and simmer for 2 to 3 minutes, until sauce is thickened somewhat. Correct seasoning with salt if needed. Keep warm.

Warm the tortillas over steam, keeping them soft and pliable. I like to stack what I need, wrap them in tinfoil and put in 350°F oven for five minutes. If I need to hold them warm for any length of time, reduce oven temperature to 180°F.

 Build the tacos quickly: put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of Serrano chili, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of Crema. Add a few cilantro sprigs and a small pinch of oregano. Serve immediately with lime wedges on the side. Ole, enjoy!

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