Chicken Adobo Birria Tacos

For the Chicken Adobo

• 2 to 3 lbs bone-in, skin-on chicken thighs
• 1/3 cup soy sauce
• 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.

A Filipino x Mexican fusion. Base adobo from iankewks.com. From hawaiisbestkitchens on Instagram.