Adobo Chicken Tacos
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Ingredients
- 3 dried Pasilla chilies
- 6 dried Ancho chilies
- 1 small onion quartered
- 6 cloves garlic
- 1 tomato quartered
- 1/4 tsp ground cinnamon
- 1 tsp ground cumin
- 1/4 tsp ground cloves
- 1/4 tsp ground coriander
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1 Tbsp dried Mexican oregano
- 1/4 cup fresh cilantro
- 1/4 cup white vinegar
- 2 Tbsp canola oil
- 1/2 - 1 cup liquid from chilies
- 3 boneless, skinless chicken breast
- 1 medium red onion thinly sliced
- 4 ounces queso fresco
- 1 cup cilantro leaves
- 24 corn tortillas (taco size)
Ingredients
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Instructions
- Warm both sides of the dried chilies in a hot skillet until pliable.
- Remove stems from the chilies and split and remove the seeds. Place in a medium saucepan.
- Cover the dried chilies with water and bring to a boil over a medium high heat. Turn the heat off, cover and let sit for 20 minutes.
- Drain the chilies through a strainer, reserving the liquid.
- Add chilies to the blender along with all remaining ingredients except the liquid from the chilies. Blend well.
- Add ½ cup of liquid from chilies. Blend well. Blend in additional liquid a ¼ cup at a time, as needed, to achieve a smooth consistency.
- Add remaining liquid back to the saucepan. Add chicken and bring to a boil. Reduce heat and simmer for 10 – 12 minutes. Turn heat off and let chicken sit in the liquid for 15 minutes.
- Move chicken to a plate and let cool 10 minutes. Shred chicken with a fork.
- In a large saucepan, combine chicken and adobo sauce. Bring to a boil and reduce heat to a simmer. Simmer for 1 – 1½ hours, stirring occasionally, until the liquid is absorbed, and the mixture becomes a thick consistency.
- To serve, spoon chicken on warm tortillas and top with red onion, queso fresco, and cilantro.