Have taco night any day of the week with this easy recipe!
RECIPE: Chicken (in adobo) Tacos adapted from The New York Times
for the first part of the recipe:
- 1.5 pounds boneless chicken thighs
- 1 yellow onion, peeled and quartered
- 5 cloves garlic, peeled and lightly crushed
- 2 bay leaves
- 1 tablespoon ground cumin
- 1 ancho or other mild dried chili, optional
- 3 peppercorns
- ½ teaspoon salt
for the second part of the recipe:
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- ½ teaspoon ground cumin
- 2 or 3 chipotle chiles in adobo, chopped
- 3 tablespoons adobo sauce, from the can
- ½ cup broth (you can use the broth from simmered chicken)
- corn tortillas
- Thinly sliced radishes
- Sliced avocado
- Crumbled queso fresco or mild feta cheese
- Sour cream
- Cilantro sprigs
- Lime wedges
1. Combine the first eight ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Strain, reserving at least ½ cup of the broth.
2. Once chicken is cooled, shred it. Set aside.
3. Put the olive oil in a skillet over medium heat. Add the diced yellow onion, season with salt and cook until softened, about 5 minutes. Add the cumin and cook for 1 minute more. Add the chopped chipotle chile and adobo sauce and stir to combine. Add the shredded chicken and stir to coat. Add the chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Taste for seasoning.
4. Heat the tortillas briefly over a gas flame, and then build the tacos. Put a spoonful of the chicken in the center of each tortilla. Top with some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of sour cream. Add a few cilantro sprigs and a few squeezes of the lime.
Recipe by David Tanis