Pollo Adobado
Chicken thighs bathed in a rust-red adobo of guajillo and ancho sharpened with vinegar, garlic, and warm spice, then seared until the edges frizzle and char. A Michoacán taquería staple that eats like the poultry cousin of carne enchilada.
- Time
- 1 hr
- Heat
- Yield
- 12 tacos
- Region
- Michoacán
Ingredients
Adobo
To build
Per-100g nutrition (9 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Apple cider vinegar | 33 | 0 g | 0 g | 0 g |
| Garlic cloves | 100 | 0 g | 0 g | 20 g |
| Ground cumin | 500 | 0 g | 0 g | 50 g |
| Whole cloves | 0 | 0 g | 0 g | 0 g |
| Mexican oregano | 0 | 0 g | 0 g | 0 g |
| Salt | 0 | 0 g | 0 g | 1330 g |
| Corn tortillas | 188 | 3.1 g | 1.6 g | 40.6 g |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
| Salsa de molcajete | 22 | 0 g | 0 g | 4.4 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Toast the guajillos, anchos, and árbol on a dry comal until fragrant, then soak in hot water until pliable.
Blend the soaked chiles with the vinegar, garlic, cumin, cloves, oregano, salt, and a splash of soaking water into a thick adobo.
Coat the chicken thighs generously in the adobo and let them marinate at room temperature.
- Advertisementslot: recipe-midsteps
Sear the thighs on a lightly oiled plancha or heavy skillet over high heat, turning once, until the adobo chars in spots and the chicken is cooked through.
Rest briefly, then chop the chicken fine, folding the crusty charred edges back through the juicier pieces.
Warm the tortillas on the comal and build each taco with chicken, onion, cilantro, salsa, and a squeeze of lime.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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