Featured on the weekly Meat Church video and sounded delicious… we were not disappointed.
Adobo Fire Chicken Tacos
before youget started
The chicken needs to be marinated for at least 24 hours. We recommend making the pickled red onions, salsa verde, and the marinade at the same time, so that all that is needed tomorrow is to cook the chicken.
ingredients
- 3Pounds
Boneless chicken thighs
Achiote seasoning to taste (sub Meat Church Hail Mary)
Tortillas
Pickled red onions
Salsa verde
Cotija cheese
——————-
The Marinade
- 2Each
Dried ancho chilies
- 3Teaspoon
Chipotles in adobo
- 1Tablespoon
Dried Mexican oregano
- 1/2Teaspoon
Cumin
- 1/2Teaspoon
Ground clove
- 2.5Tablespoons
Meat Church Blanco
- 1/4Cup
Apple cider vinegar
- 1Cup
Orange juice
instructions
Make the Marinade
- Steep the Anchos in boiling water for a few minutes until they are soft. Remove the stems and add them to a blender with enough water to blend into a smooth paste.
- Add all of the marinade ingredients, including the Ancho paste, to a food-safe container and whisk until combined. Add the chicken and mix until all parts of the thighs are fully submerged and coated in the marinade. Cover and place in the fridge overnight.
Grilling the Chicken
- Light your charcoal; we used Meat Church Lump Charcoal and let it get hot.
- Remove your chicken from the marinade and season evenly with an Achiote or Meat Church Hail Mary seasoning.
- Throw the chicken on the grill and cook until you reach your desired level of char on each side and an internal temp of 165°.
Slice the cooked thighs into strips and set aside
Toast your tortillas on a cast-iron skillet or over the fire (or warm in the microwave).
Build your taco starting with the tortilla, next the chicken, salsa verde, cotija cheese, and pickled red onion.
Original recipe courtesy of Meat Church
