Credit: Courtesy Barrio Restaurant

The Adobo sauce in these tacos will make you think you're in Mexico

These authentic Mexican chicken tacos are best made when you've got a few hours to savour a deliciously slow-cooked meal

Adobo Paste


  • 1 oz. canola oil
  • 4 each garlic cloves
  • 1 tsp Mexican oregano, dried
  • ½ tsp black pepper, ground
  • 1 Tbsp cumin, ground
  • 1 tsp cloves, ground
  • 1 cup water
  • 5 each ancho chiles, reconstituted with hot water
  • 1 Tbsp raw sugar or agave syrup
  • 1 oz apple cider vinegar (preferably organic)


  1. Puree all ingredients to a very smooth paste. If too thick, thin out with some of the chile soaking water.

Shredded Chicken


  • 5 lbs. chicken thighs, skin on, bone in
  • 1 yellow onion
  • 1 carrot, peeled
  • 1 poblano chile
  • 6 cups water
  • ½ cup adobo paste
  • 2 key limes
  • 2 Tbsp sesame seeds, toasted


  1. Season the chicken thighs with salt, preferably half an hour in advance.
  2. Sear the chicken thighs on both sides.
  3. Add the vegetables and water.
  4. Cover and place in a 300-degree oven for two hours, or until meat is falling off the bone.
  5. Remove all of the skin and bones from the meat and shred.
  6. Fold the adobo paste into the shredded chicken.
  7. Warm for service if the chicken has cooled down.
  8. Taste for salt, it will need some.


  • Cilantro, chopped
  • Cotija cheese, crumbled
  • Corn tortillas

Recipe courtesy Barrio Restaurant, Seattle.