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Ancho Adobo

These tacos will be on the menu forever. Making the adobo is very easy and the result is a beautiful and super tasty sauce. The refried beans are creamy and savoury, the chicken is tender and full of flavour and the pickled onions add the perfect last touch to these tacos. Perfection with every bite!

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Chicken

-2 large chicken breast

-¼ onion

-1 large garlic clove

-2 bay leaves

-1 tbsp thyme

-1 tbsp salt

-Water

1 Add the water, chicken, onion, garlic, spices and salt to a large pot. Bring to a boil over medium-high heat. Once boiling, bring the heat down to a gentle simmer. Remove any foam from the chicken that has formed and cover the pot. Let the chicken cook for 20 minutes. Once the chicken is cooked, remove it from the heat and let it cool down in the cooking water for at least 10 minutes more.

2 Remove the chicken and shred it. Set aside. Keep about a cup of chicken stock just in case you need to thin the adobo. 


Ancho Adobo

-4 Ancho chillies

-2 garlic cloves

-⅓ cup orange juice

-⅓ cup lemon juice

-5 black peppercorns

-2 allspice 

-½ tsp oregano

-⅛ tsp ground cumin

-⅛ tsp thyme

-2 tsp salt

-Enough boiling water to cover the chillies

1 Rinse the ancho chillies under cold running water to remove any dirt. Using a pair of scissors, remove the stem and open them to remove the seeds and veins. Place the clean chillies in a bowl and cover them with boiling water and let them soak for 15 minutes.

2 In a blender, add the spices, garlic cloves, orange and lemon juice 1 tsp of salt and the hydrated chillies. You don’t need to add water from the chillies. 

3 Blend all the ingredients until smooth and taste for salt. Add more to taste. 

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Tacos

-Corn tortillas

-Refried Pinto Beans La Costena

-Creme fraiche

-Pickled onions

-Jalapenos, radishes and coriander (optional)

1 Warm the tortillas and the refried beans

2 Cook the chicken with the adobo for 15 minutes in low heat to bring the flavours and textures together and to serve warm with the tacos. 

3 Add a nice layer of refried beans followed by a good amount of chicken adobo. Dollop creme fraiche and top with pickled red onions. 

Notes

- The ancho & orange adobo is amazing. There’s no other way to describe it. It has fruitiness from the ancho, sweetness from the orange juice, tanginess from the lemon juice. This adobo can work wonderfully with pork or salmon. Endless possibilities. 
- The refried beans are perfect for these tacos, they bring a creamy and savoury layer that pairs perfectly well with the chicken in adobo. 
- You can add fresh habanero pepper slices to the pickled onions for a fiery touch.

 

 

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Enjoy!

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