Adobo Chicken Tacos
Write a review
- 1 tablespoon vegetable oil
- 1/2 cup Mexican Adobo Sauce (recipe follows)
- 1 pound shredded rotisserie chicken
- 6 corn tortillas
- 1/2 cup sour cream
- 1 large jalapeño, thinly sliced
- Cilantro leaves
- 1 lime, cut in 6 wedges
- Hot sauce (optional)
- Mexican Adobo Sauce
- 4 dried ancho chiles, seeded and deveined
- 4 dried guajillo chiles, seeded and deveined
- 2 teaspoons peeled and minced fresh ginger
- 3/4 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- Combine the ancho and guajillo chiles in a large bowl and add plenty of cold water to cover. Let them soak until soft, about 30 minutes.
- Place the soaked chiles in a blender along with the ginger, cumin, salt, and pepper.
- Blend until very smooth. Stop the motor a few times to scrape down the sides with a spatula and give things a stir, just to make sure everything’s getting puréed. Don’t be tempted to add liquid—you want the final sauce to be thick.
- Scrape the purée into a small bowl if you plan to use it soon, or into a jar with a tightfitting lid if you want to save it for later. It’ll keep in the fridge for up to 5 days, or in the freezer for 3 months.
- Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the Mexican Adobo Sauce and cook until it’s fragrant, about 2 minutes. Add the shredded chicken and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
- Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.
- Assemble the tacos: Pile some of the chicken in a warm tortilla, add a spoonful of sour cream, and sprinkle with the jalapeño and cilantro. Finish with a squeeze of lime and the optional hot sauce and serve.