Craving some sort of pulled “meat” wrapped in a tortilla for supper, but not having pork or beef in the house, I took a chance on chicken breasts. After a brief google search, it became apparent that some sort of Latin inspired recipe was going to take center stage.
Luckily, I had some canned beans, Adobo sauce (I knew it would come in handy one day!), frozen corn and even some fresh toppings just waiting to be devoured. And thus Latin Adobo chicken tacos were born!
The recipe was super easy to make especially since I used my crockpot- no supervision required! It does need a few hours of thinking ahead to assemble the ingredients and to get the slow cooker going.
If you don’t have 4 hours before dinner, you could always throw it in the oven at 325 oF for about 70 minutes.
I love tacos with warm, soft flour tortillas, but you could stuff anything with this pulled chicken- hard or soft corn shells, lettuce leaves, over nachos or even over rice (if you have never had a Mexican style taco bowl, I highly recommend it!)
It turns out that there are in fact, 2 kinds of adobo sauce: one that is Latin inspired and other hails from the Philippines. If you are more in the mood for a vinegar, soy sauce & garlic marinaded meals, just head on over to google.
- 3 large chicken breasts
- 1 7oz can adobo sauce
- 1 14oz can black beans, rinsed
- 1 cup frozen corn
- 1 14oz can of tomatoes, chopped
- 1/2 tsp dried oregano
- 1 onion, diced small
- Salt and pepper to taste
- 1 lime, cut into wedges
- 1/2 cup fresh cilantro
- 2 spring onions, chopped
- 1 ripe avocado, sliced
- Sour cream and salsa as toppings
- Place all these ingredients into your crockpot.
- If cooking on high, cook for 4 hours, if on low, cook for 8 hours (until chicken is cooked through and can be shredded).
- Some recipes called to throw the beans in only in the last 1 hour of cooking, but I did not bother and they didn't disintegrate.