My High Rustler Adobo is a South American traditional Adobo blend which gives it a greater depth of flavor than you wont find in the grocery store. Perfect for tacos, or any Mexican, Latin style cooking. Also fantastic on mixed vegetables!
One 3 oz jar equals roughly 9 Tablespoons so you have plenty to spread around!
Perfect gift item for any grilling or cooking enthusiast!!
Recipe for Adobo Chicken Tacos:
16 oz. can of tomato sauce
2 tsp. white vinegar
2 tsp. granulated garlic (powder)
1 T ancho chili powder
1 tsp. ground cumin
2 tsp. dried oregano
1/2 tsp. sugar
2 T olive oil
2 lbs. bone in, skin on, split chicken breasts
3 tsp. Aimee's Home Cookin' High Rustler Adobo
1 package of corn tortillas
In a medium bowl, mix together tomato sauce, vinegar, garlic powder, chili powder, cumin, oregano, sugar and 1 tsp. Aimee's Home Cookin' Adobo.
Heat oil in a large skillet over med-high heat. Season chicken with remaining 2 tsp. of AHC Adobo.(Or more if you like) Place chicken bone side up and cook turning once, until browned on both sides. Approximately 5-7 minutes on each side. Add reserved tomato sauce mixture to pan and bring to a boil(be careful as tomato sauce can splatter). Lower heat to med-low and simmer covered, until cooked through(thermometer will register 170 degrees F when inserted in thickest part of breast).
Flipping over a few times, around 30 minutes.
Transfer chicken to a cutting board, reserve sauce in pan. Remove and discard skin. Using two forks, shred chicken breast. Transfer chicken back into skillet with sauce & stir to combine and continue to cook until sauce reduces and blends into chicken. 20 minutes or so.
Serve with corn or flour tortillas, top with shredded lettuce, cheese, onions, slice radishes, salsa ~ whatever you like!
Made in Utah, USA