Ingredients:

  • 4 large Dried Guajillo Chiles (stems and seeds removed)
  • 2 large Dried Ancho Chiles (stems and seeds removed)
  • 1 cup (240 ml) warm low sodium Chicken Stock
  • 2 tablespoons Apple Cider Vinegar
  • 4 large Garlic Cloves (peeled)
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Mexican Oregano
  • 1/2 teaspoon Ground Coriander
  • 1 teaspoon Fine Sea Salt
  • 1/2 teaspoon Freshly ground Black Pepper
  • 5 lbs (680 g) Boneless, Skinless Chicken Thighs (cut into 1-inch cubes)
  • 2 tablespoons Vegetable or Canola Oil
  • 1 medium Yellow Onion (sliced thinly)
  • 12-16 Small Corn Tortillas
  • 1/2 bunch Fresh Cilantro (roughly chopped)
  • 1/4 cup Finely diced White Onion
  • 1-2 Limes (cut into wedges)

Instructions:

  1. Toast the Chiles: Heat a dry skillet over medium heat. Place the chiles (Ancho and Guajillo) flat in the pan. Toast for 30–60 seconds per side until fragrant and slightly pliable. Watch closely—if they burn, they become bitter.
  2. Soak the Chiles: Transfer the toasted chiles to a bowl. Pour the warm chicken stock over them. Cover and allow them to rehydrate for 20 minutes until softened.
  3. Create the Adobo Paste: Transfer the softened chiles and the soaking liquid to the blender, along with the vinegar, garlic, cumin, oregano, coriander, salt, and pepper. Blend on high speed until completely smooth (1–2 minutes).
  4. Strain the Adobo: Pass the blended adobo through a fine-mesh sieve set over a bowl, pressing down firmly with the back of a spoon to extract all the liquid and paste. Discard the remaining fibrous solids. This step ensures a silky sauce.
  5. Marinate the Chicken: Place the cubed chicken thighs in a non-reactive bowl or a zip-top bag. Pour about 3/4 cup (180 ml) of the prepared adobo over the chicken. Reserve the remaining adobo for braising. Toss to coat thoroughly. Refrigerate for a minimum of 30 minutes, or up to 4 hours.
  6. Sauté Aromatics and Sear: Heat the oil in a Dutch oven or large skillet over medium-high heat. Add the sliced onion and sauté for 5–7 minutes until softened. Add the marinated chicken (leaving excess marinade behind) and sear lightly for 3–4 minutes to brown the edges slightly.
  7. Braise and Simmer: Pour the remaining reserved adobo sauce over the chicken and onions. Bring the mixture to a gentle simmer. Reduce the heat to low, cover, and let simmer for 20–25 minutes, stirring occasionally, until the chicken is fork-tender. If the sauce is too thin, remove the lid for the last 5 minutes of cooking.
  8. Serve the Tacos: Heat the corn tortillas on a dry cast iron skillet or griddle until soft and pliable. Fill each warm tortilla generously with the Pollo Adobado. Garnish with fresh cilantro, diced white onion, and a squeeze of lime juice.