Chamorro Chicken Adobo Tacos
Chamorro Chicken Adobo Tacos are a delicious fusion of Guamanian and Mexican flavors. This recipe combines the tangy and savory flavors of traditional Chamorro chicken adobo with the convenience and portability of tacos.
Ingredients
- 2 lbs chicken thighs, bone-in and skin-on
- 1 cup soy sauce
- 1 cup white vinegar
- 1 cup water
- 6 cloves garlic, crushed
- 1 teaspoon black pepper
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- 8 small corn tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped cilantro
Instructions
- In a large pot, combine the soy sauce, vinegar, water, garlic, black pepper, and sugar. Add the chicken thighs and marinate for 30 minutes.
- After marinating, bring the pot to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 30 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and set aside. Increase the heat to medium-high and continue to cook the sauce, stirring occasionally, until it thickens.
- Shred the cooked chicken using two forks.
- In a skillet, heat the vegetable oil over medium-high heat. Add the shredded chicken and cook until slightly crispy.
- Warm the corn tortillas in a separate skillet or directly over a gas flame until they are pliable.
- Assemble the tacos by placing a portion of the crispy chicken on each tortilla, then topping with shredded lettuce, diced tomatoes, cheddar cheese, and cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Skillet
Tools
Forks Skillet
Serving suggestions
Serve the Chamorro Chicken Adobo Tacos with a side of Guamanian red rice and finadene sauce for a complete meal.
Tips & tricks
For a spicier kick, add chopped green chilies or a dash of hot sauce to the chicken adobo marinade.
Cost
$15