Chicken Adobo Taquitos
Crispy, rolled taquitos filled with savory, shredded chicken adobo and melted Chihuahua cheese, topped with a fresh roasted tomato salsa.
Ingredients
- •chicken thighs
- •peppercorns
- •cloves garlic
- •bay leaves
- •olive oil
- •soy sauce
- •vinegar
- •1 tbsp oyster sauce
- •tomatoes (halved)
- •1 jalapeno
- •1 onion (wedged)
- •1 tbsp fish sauce
- •iceberg lettuce (shredded)
- •cilantro (chopped)
- •chihuahua cheese (shredded)
- •corn tortillas (warmed)
- •crema mexicana
Method
- 1Create an aromatic oil by toasting peppercorns, garlic, and bay leaves in olive oil. Add soy sauce, vinegar, and oyster sauce to the pan, then add chicken thighs and cook until done.
- 2Roast tomatoes, jalapeno, and onion wedges under the broiler until charred and cooked through.
- 3Shred the cooked chicken and mix with some of the adobo cooking liquid and shredded Chihuahua cheese.
- 4Chop the roasted vegetables and mix with fish sauce, salt, and pepper to create the salsa. Combine remaining chopped onion with cilantro.
- 5Fill warmed tortillas with the chicken mixture, roll tightly, and fry seam-side down in hot oil until crispy.
- 6Serve taquitos topped with salsa, crema, shredded lettuce, onion-cilantro mix, and additional cheese.