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Mar 18, 2012
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Chicken Adobo Tacos

By: Rachelle Santos


Chicken Adobo Tacos

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.

In a nonstick frying pan, heat  tortillas one by one.

3  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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  • G. Shultz 3 months ago View all replies1 Report Abuse
       
    This dish is amazing- a huge hit with my Filipino-American family. I followed the instructions to the tee. My only deviation from the recipe was thickening the Adobo sauce with some cornstarch. Thank you!
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