Adobo Chicken Tacos with Blue Corn Tortillas

The heatwave continues and I am using it as a reason to find delicious recipes for food that require little standing at the stove. I decided to make a chicken taco but wanted it highly seasoned like the ones shown on the food truck television programs. I love the adobo sauce that comes in cans of chipotle peppers and decided to use that sauce to season my chicken. I removed the peppers and froze them for later use and just used the adobo sauce. The tacos were delicious and spicy. I found beautiful blue corn and flaxseed tortillas at the market and decided they would be perfect with my chicken tacos. Michael and I loved the tortillas. They had great flavor and an unexpected crunch.

 

Adobo Chicken Tacos with Blue Corn Tortillas
Ingredients
  • 1 whole chicken
  • 1 carton chicken stock
  • Adobo sauce from 1 can of chipotle peppers (use just the sauce, not the peppers, save them for something else)
  • Blue Corn and Flaxseed tortillas (any corn tortilla will work if you can’t find these)
  • Canola oil
  • Garnishes:
  • Shredded lettuce
  • Chopped tomatoes
  • Chopped cilantro
  • Sliced avocados
  • Crumbled queso fresco cheese
  • Sour cream
  • Adobo sauce thinned with a little Mexican crema
Instructions
  1. DIRECTIONS:
  2. Rinse the chicken and remove the neck and gizzard from the cavities. Place the chicken in a crock pot and pour enough chicken stock in to almost cover the chicken. Cook on high heat in the crock pot until the chicken is tender and falling of the bone. Remove the chicken and allow it to cool until you can shred it by hand. Pull the chicken of the bones, remove the fat and skin and discard. Using two forks or your fingers shred the chicken into medium sized chunks. Mix the adobo sauce with a small amount of the broth from the crock pot to thin it. Strain the remaining chicken stock and place it into a freezer container for another use. Mix the thinned adobo sauce with some or all of the shredded chicken. I mixed it with half and saved the rest of the chicken.
  3. Pour a small amount of canola oil onto a hot griddle or frying pan. Heat the tortillas until a bit crispy and both sides. Drain on paper towels. Assemble the tacos by placing the chicken in adobo sauce atop the tortilla. Add as many or as few of the garnishes as you like. You can add a little Mexican creme to the adobo sauce and drizzle over the garnished tacos. Serve with Spanish or Mexican rice with a dollop of sour cream. Delisioso!

 

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