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Adobo-marinated chicken tacos

Neil Perry
Neil Perry

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Neil Perry's adobo-marinated chicken tacos.
Neil Perry's adobo-marinated chicken tacos.William Meppem

Feel like a Mexican fiesta? Simply marinate the meat, fire up the grill, and make sure the side serves are fresh, plentiful and spicy hot.

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Ingredients

  • 4 dried guajillo chillies, split open and deseeded

  • 4 dried ancho chillies, split open and deseeded

  • 2 tsp ginger, chopped and peeled

  • 1 tsp ground cumin

  • 1/2 tsp freshly ground black pepper

  • 1 1/2 tsp sea salt

  • 1kg chicken thigh fillets

  • 2 tbsp olive or vegetable oil

To serve

  • 16 corn tortillas

  • fresh, small green or red chillies, finely chopped

  • white onion, finely sliced into rings

  • coriander, chopped

  • avocado, cut into pieces

  • lime wedges

Method

  1. Combine the chillies in a large bowl and add enough water to cover. Soak them until they're soft (about 30 minutes) then drain.

    Blend the soaked chillies with the ginger, cumin, pepper, salt, and 1/2 cup water in a blender until the mixture is very smooth.

    Place the chicken in a bowl, add 1/2 cup of the chilli purée and rub it onto the chicken until the meat is well coated. Marinate in the fridge for a few hours.

    Heat grill, griddle or large skillet over a medium heat. Add a thin sheen of oil to the grill grates or pan. Season the marinated thigh fillets with salt.

    Cook, in batches if necessary, for about 8 to 10 minutes, turning them once, until they are browned on both sides and just cooked through. Let the chicken rest for a few minutes, then slice it into strips for the tacos.

    Serve the chicken in warmed tortillas, topped with chillies, white onion, coriander, avocado and lime wedges.

    Hot tips

    • Don't be tempted to add more water to the adobo marinade - you want the purée to be as thick as possible.
    • You may need to pulse or prod the marinades with a spoon to help them blend.
    • A salsa made with roast tomatoes and mixed with chipotle chilli is a great accompaniment to this dish, as is a salad of coriander, shaved cabbage and spring onion.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/adobomarinated-chicken-tacos-20140925-3glq7.html