Adobo goes south of the border as it's wrapped in a tortilla and dressed with vibrant flavors. Try it with guacamole and add a fresh squeeze of lime to temper the richness of the meat.
Serves 2 to 4
1 tablespoon corn oil for frying
1 cup shredded chicken adobo, skin removed
3 tablespoons adobo sauce
4 (6-inch) flour tortillas
1 cup chicken adobo
4 tablespoons homemade salsa or store-bought salsa
4 tablespoons sour cream
8 pieces sliced jalapeños (optional)
lime slices (optional)
1 Heat oil in a frying pan. Add adobo and adobo sauce; set aside.
2 In a nonstick frying pan, heat tortillas one by one. Assemble taco by filling each flour tortilla with 1/4 cup chicken adobo, salsa, 1 tablespoon sour cream, and 2 pieces sliced jalapeños, if desired. Wrap bottom and sides to enclose filling. Repeat to make a total of 4 tacos. Serve with lime slices.
Photography by Patrick Martires | Styling by Rachelle Santos
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