1/4 cup white vinegar (cane or coconut vinegar preferred)
2.5 tbsp brown sugar
1 tsp whole black peppercorns (or 1/2 tsp ground black pepper)
3 garlic cloves, smashed
2 bay leaves
Water, just enough to cover the chicken
For the Tacos
Corn tortillas
Shredded cheese (Oaxaca, or Eden cheese to go all-out Filipino)
Green onions, sliced
Fresh cilantro, chopped
Directions
Make the adobo: in a bowl combine the soy sauce, vinegar, brown sugar, garlic, bay leaves and peppercorns. Add the chicken thighs (skip marinating for a quicker version).
Sear the chicken until deeply golden on all sides. Pour in the remaining marinade plus enough water to just cover the chicken, bring to a boil, skim off any scum, then simmer covered over medium-low heat for about an hour until the chicken is fork-tender.
Remove the chicken, take out the bones and shred the meat, then stir a few ladles of the adobo liquid back in for flavour. Taste the sauce and adjust with more sugar, soy sauce or vinegar; reduce slightly to intensify if it tastes bland.
Assemble: dip a corn tortilla in the adobo sauce, lay it in a hot pan, and top with shredded cheese, shredded chicken, green onions and cilantro. Fold over and cook until the cheese melts and the tortilla crisps.
Serve the tacos with a side of the adobo sauce for dipping.
