Tacos de Pollo Adobado

Ingredients

• 1 kg (2 lb)boneless chicken thighs
• 5dried guajillo chiles — stemmed and seeded
• 2dried ancho chiles — stemmed and seeded
• 4 clovesgarlic — peeled
• 1/2white onion — cut into thick slices
• 1 tspMexican oregano
• 1/2 tspground cumin
• 2whole cloves
• 2 tbspwhite vinegar
• 1 tspground cumin
• 3 tbspneutral oil
• 18corn tortillas — warmed on the comal
• 1white onion — finely chopped, for the table
• 1 bunchfresh cilantro — chopped
• 2limes — cut into wedges
• 1 cupsalsa verde — to serve
• 1 tspfine salt

Method

1. Start by preparing the adobo sauce. Remove the stems and seeds from 5 dried guajillo chiles and 2 dried ancho chiles. Toast the chiles in a dry skillet over medium heat for about 1-2 minutes until they become fragrant and slightly darken in color. Transfer the chiles to a bowl and cover them with hot water, letting them soak for about 15 minutes until they are soft.
2. While the chiles are soaking, peel and roughly chop 1/2 white onion and 4 cloves of garlic. Once the chiles are softened, drain them and add them to a blender along with the chopped onion, garlic, 1 tsp Mexican oregano, 1/2 tsp ground cumin, 2 whole cloves, 2 tbsp white vinegar, and 1 tsp fine salt. Blend until you have a smooth paste, adding a little water if necessary to achieve a thick, pourable consistency.
3. In a large bowl, combine the adobo sauce with 1 kg (2 lb) boneless chicken thighs, ensuring each piece is well coated. Cover and let the chicken marinate for at least 30 minutes to allow the flavors to penetrate the meat.
4. Heat 3 tbsp of neutral oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken thighs in a single layer. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and the adobo sauce has thickened and clings to the meat. The chicken should be tender and the sauce should have a deep, rich color.
5. Remove the chicken from the skillet and let it rest for a few minutes. Then, chop or shred the chicken finely so it can sit neatly in the tortillas. The texture should be moist and the pieces small enough to easily fill a taco.
6. Warm 18 corn tortillas on a comal or dry skillet over medium heat until they are soft and pliable. Keep them wrapped in a clean cloth to maintain their warmth and softness while you prepare the tacos.
7. To build each taco, place a generous amount of the adobado chicken filling onto a warm tortilla. Top with finely chopped white onion and fresh cilantro leaves. The contrast of the savory chicken with the fresh toppings should be vibrant and inviting.
8. Serve the tacos with lime wedges and a side of salsa verde, allowing everyone to dress their tacos to their taste. The lime adds a bright acidity that complements the rich adobo flavors, while the salsa provides a fresh, spicy kick.