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


  • 1 oz. canola oil
  • 4 each garlic cloves
  • 1 tsp Mexican oregano dried
  • ½ tsp black pepper ground
  • 1 Tbsp cumin ground
  • 1 tsp cloves ground
  • 1 cup water
  • 5 each ancho chiles reconstituted with hot water
  • 1 Tbsp raw sugar or agave syrup
  • 1 oz apple cider vinegar preferably organic

Shredded Chicken

  • 5 lbs. chicken thighs skin on, bone in
  • 1 yellow onion
  • 1 carrot peeled
  • 1 poblano chile
  • 6 cups water
  • ½ cup adobo paste
  • 2 key limes
  • 2 Tbsp sesame seeds toasted


  • Season the chicken thighs with salt, preferably half an hour in advance.
  • Sear the chicken thighs on both sides.
  • Add the vegetables and water.
  • Cover and place in a 300-degree oven for two hours, or until meat is falling off the bone.
  • Remove all of the skin and bones from the meat and shred.
  • Fold the adobo paste into the shredded chicken.
  • Warm for service if the chicken has cooled down.
  • Taste for salt, it will need some.


  • Cilantro, chopped
  • Cotija cheese, crumbled
  • Corn tortillas


Adapted from
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