Chicken Adobada Tacos with Grilled Pineapple Salsa
June 2, 2014
Grilled tacos are a favorite around my house and one of my “go to” preparations is a flavor packed red chili marinated pork, beef or chicken known in Mexico as abobada, served on fresh corn tortillas along with a home made grilled pineapple salsa.
4 oz. dried Cascabel chilies
2 cups warm water
2 cups chicken broth
¼ cup chopped onion
3 cloves garlic
1 tsp. dried oregano
½ tsp. ground cumin
½ tbsp. Kosher salt
2 lbs. boneless and skinless chicken thighs
12 corn tortillas
Place chilies in warm water and allow them to hydrate for 30 minutes. Remove chilies from the water and remove stems and seeds. Combine chilies, chicken broth, onion, garlic, oregano, cumin and salt in a food processor or blender and blend until smooth. Place chicken thighs in a large zip top bag, cover with the red chili marinade and refrigerate for at least 6 hours or overnight.
Prepare grill for medium-high heat cooking. Remove chicken from the bag and wipe off excess marinade. Pat the chicken dry then place on the grill. Allow the chicken to grill for approximately 15 minutes turning frequently until it reaches and internal temperature of 165 degrees.
Remove the chicken from the grill and chop into bite sized pieces. Working in batches, grill the corn tortillas for 1-2 minutes per side until warmed and lightly browned. Serve chicken on corn tortillas with grilled pineapple salsa.
Grilled Pineapple Salsa
½ pineapple, skinned, cored and cut in to 1 inch slices
½ onion cut in to ½ inch slices
1 tbsp. canola oil
2 limes, halved
2 tbsp. finely chopped cilantro
1 red bell pepper, cored and chopped
1 jalapeno, stem, ribs and seeds removed and finely diced
Salt and pepper to taste
Prepare grill for medium-high heat cooking. Brush both sides of the pineapple and onion slices with canola oil. Place pineapple rings, limes (cut side down), and onion slices on the grill. Grill limes for 4-5 minutes until lightly charred. Grill onions and pineapple for 3-4 minutes per side until they begin to caramelize. Remove limes, onion slices, and pineapple from the grill. Dice onion and pineapple and place in a medium sized bowl along with the juice of the two limes, cilantro, bell pepper and jalapeno. Stir to combine the ingredients and add salt and pepper to taste.
- Clint Cantwell, Grilling.com Editor