Pollo Adobado
Chicken thighs bathed in a rust-red adobo of guajillo and ancho sharpened with vinegar, garlic, and warm spice, then seared until the edges frizzle and char. A Michoacán taquería staple that eats like the poultry cousin of carne enchilada.
- Time
- 1 hr
- Heat
- Yield
- 12 tacos
- Region
- Michoacán
Ingredients
Adobo
To build
Method
Toast the guajillos, anchos, and árbol on a dry comal until fragrant, then soak in hot water until pliable.
Blend the soaked chiles with the vinegar, garlic, cumin, cloves, oregano, salt, and a splash of soaking water into a thick adobo.
Coat the chicken thighs generously in the adobo and let them marinate at room temperature.
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Sear the thighs on a lightly oiled plancha or heavy skillet over high heat, turning once, until the adobo chars in spots and the chicken is cooked through.
Rest briefly, then chop the chicken fine, folding the crusty charred edges back through the juicier pieces.
Warm the tortillas on the comal and build each taco with chicken, onion, cilantro, salsa, and a squeeze of lime.
Build the plate
