All tacos all the time!
I think ours would be happy household if we made this every day. The words, “I don’t think I feel like tacos tonight” have never been uttered under our roof. That is partially due to these awesome Adobo Chicken Tacos.
Veggie tacos used to be our jam. Step 1. Go to the latin grocery store around the corner. Step 2. Buy lots of jalapenos and other veggies for nearly zero dollars. Step 3. Cook with spices and insert in tortilla. Step 4. Enjoy. It was a nearly perfect process. Cheap and easy, fast and delicious. But that process was ruined – RUINED – when we received the June 2012 Bon Appetit.
The June 2012 Bon Appetit is a very special Bon Appetit. It is the one with the salmon on the cover, but inside the is a huge TACO SECTION. There are pork tacos, beef tacos, chicken tacos, poblano tacos (which will require their own post at a later date) and SHRIMP TACOS!
(If you know me at all, you know that this is all highly suspect. I don’t eat anything that ever lived in the sea… so a Salmon Bon Appetit and Shrimp taco recipe should be an immediate turn off.)
So these Shrimp Tacos were cooked in an Adobo sauce. Obviously, the shrimp had to go, but the sauce looked so fantastic, we had to try it.
Long story short, (too late!) this sauce is awesome. And you should use it on your shrimp tacos, chicken tacos, sparingly on your veggie tacos, or on other non-taco-centric food-related ventures.
The whole process starts with Ancho chiles. I took a special picture of these chiles because sometimes it is hard to identify dried chiles once you’re at the market. Obviously, these are easier to find at your local Latin grocery store. If you don’t have one, you can still check at your regular grocery store, but you’ll probably have better luck at grocery stores with more elaborate “ethnic” sections.
If you have a bunch of dried chiles that aren’t Ancho chiles, or only a few Anchos and a bunch of other chiles, GO FOR IT! It’s fun to see what happens when you mix them. It might turn out very spicy though, so be careful!
Many chile sauces start with this same process, so once you have it down, you can experiment with just about everything. Go crazy! Use chicken stock instead of water! Add some spices! It will probably turn out very yummy.
This also requires a blender and/or food processor. If you don’t have one of these, GET ONE. It’s an awesome investment and your taste buds will thank you. Mmmmm just looking at this awful photo makes me want tacos.
This is just a picture of the shishito peppers I got at the farmer’s market. (Did I mention lately how much I love our CSA??) If you’ve never had them, you should try them. I just put them in here because I was snacking on them while making these tacos. All you have to do is char them and salt them and you have a really yummy snack!
Happy Taco Time!
(adapted from Bon Appetit’s Shrimp in Adobo Sauce from June 2012.)
- 6 dried ancho chiles, stemmed
- 4 garlic cloves (peeled and smashed)
- 1/4 cup apple cider vinegar
- 2 teaspoons kosher salt plus more for seasoning
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
1. Toast the dried chiles in a hot skillet until fragrant and slightly softened, about 1 minute.