Adobo-Marinated Chicken Tacos

Name: Adobo-Marinated Chicken Tacos
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: 57 grams dried ancho chiles (about , wiped clean, stemmed, and seeded; 0 teaspoons freshly ground black pepper; 10 servings Warm corn or flour tortillas; 2 teaspoons finely chopped peeled ginger (from about 1 [3-inch] piece); 1 teaspoons ground cumin; 28 grams dried guajillo chiles (about , wiped clean, stemmed, and seeded; 2 teaspoons kosher salt, plus more as needed; 2 Tbsps vegetable oil; 118 milliliters water, plus more for soaking the chiles

The recipe Adobo-Marinated Chicken Tacos could satisfy your Mexican craving in about 1 hour. One serving contains 143 calories, 3g of protein, and 5g of fat. This recipe serves 10. If you have guajillo chiles, pepper, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet.

Instructions

Place the chiles in a large bowl, add enough water to cover, and let them soak until softened, about 30 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Drain and discard the soaking water. Wipe out the bowl and set it aside.

Ingredients you will need

Water

Equipment you will use

Bowl

Place the drained chiles in a blender.

Ingredients you will need

Chili Pepper

Equipment you will use

Blender

Add the measured water, ginger, measured salt, cumin, and pepper and blend until smooth, stopping and scraping down the pitcher with a rubber spatula as needed, about 1 minute. (The mixture will be thick—don’t add extra water.)

Ingredients you will need

Ginger

Pepper

Cumin

Water

Salt

Equipment you will use

Spatula

Place the chicken in the reserved large bowl, add the chile purée, and, using your hands, rub it into the chicken until evenly coated. At this point you can cook the chicken right away, or cover and refrigerate it for up to 24 hours.When ready to cook, heat a grill pan or outdoor grill to medium (about 350°F to 450°F).

Ingredients you will need

Whole Chicken

Chili Pepper

Dry Seasoning Rub

Equipment you will use

Grill Pan

Grill

Bowl

Brush the grates with the vegetable oil, place the chicken on the grill, and season with salt. Cook for 8 to 10 minutes, flip, season with salt, and continue to grill until cooked through, about 8 to 10 minutes more.

Ingredients you will need

Vegetable Oil

Whole Chicken

Salt

Equipment you will use

Grill

Transfer to a cutting board and let sit until cool enough to handle, about 5 minutes. Chop into bite-sized pieces and serve with the tortillas and your choice of garnishes.

Ingredients you will need

Tortilla

Equipment you will use

Cutting Board

Equipment

Ingredients

Servings:

57grams

dried ancho chiles (about , wiped clean, stemmed, and seeded 0teaspoons

freshly ground black pepper 10servings

Warm corn or flour tortillas 2teaspoons

finely chopped peeled ginger (from about 1 [3-inch] piece)1teaspoons

ground cumin 28grams

dried guajillo chiles (about , wiped clean, stemmed, and seeded 2teaspoons

kosher salt, plus more as needed 2Tbsps

vegetable oil 118milliliters

water, plus more for soaking the chiles

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.