These authentic Mexican chicken tacos are best made when you’ve got a few hours to savour a deliciously slow-cooked meal.

Chicken en Adobo Taco Recipe
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  1. 1 oz. canola oil
  2. 4 each garlic cloves
  3. 1 tsp Mexican oregano, dried
  4. ½ tsp black pepper, ground
  5. 1 Tbsp cumin, ground
  6. 1 tsp cloves, ground
  7. 1 cup water
  8. 5 each ancho chiles, reconstituted with hot water
  9. 1 Tbsp raw sugar or agave syrup
  10. 1 oz apple cider vinegar (preferably organic)
Shredded Chicken
  1. 5 lbs. chicken thighs, skin on, bone in
  2. 1 yellow onion
  3. 1 carrot, peeled
  4. 1 poblano chile
  5. 6 cups water
  6. ½ cup adobo paste
  7. 2 key limes
  8. 2 Tbsp sesame seeds, toasted
  1. Season the chicken thighs with salt, preferably half an hour in advance.
  2. Sear the chicken thighs on both sides.
  3. Add the vegetables and water.
  4. Cover and place in a 300-degree oven for two hours, or until meat is falling off the bone.
  5. Remove all of the skin and bones from the meat and shred.
  6. Fold the adobo paste into the shredded chicken.
  7. Warm for service if the chicken has cooled down.
  8. Taste for salt, it will need some.
  1. Cilantro, chopped
  2. Cotija cheese, crumbled
  3. Corn tortillas
Adapted from
Adapted from