Chicken Adobo Tacos with Pickled Red Onion and Lime Crema

Method

1. Slice the red onion as thinly as you can, toss it with the pickle vinegar, sugar and a pinch of salt and leave for at least 15 min. It is ready when it turns pink and softens.

   Add in this stepRed onion ½Cane vinegar (for the pickle) 3 tbspSugar (for the pickle) 1 tspSalt to taste

2. Put the chicken, soy sauce, vinegar, water, crushed garlic, peppercorns and bay leaves in a 20 cm pot and boil over high heat for 3 min. Do not stir until the vinegar smell has gone. Turn down to medium-low heat, cover and simmer for 25 min, until the meat pulls apart easily when pressed with a fork.

   Add in this stepChicken thighs (boneless) 400 gSoy sauce 3½ tbspCane vinegar (or rice vinegar) 3½ tbspWater 120 mlGarlic cloves, crushed 5Black peppercorns, lightly crushed ½ tspBay leaves 1

   high heat→medium-low heat

3. Lift the chicken onto a board and shred it roughly with two forks. Fish the bay leaves out of the liquid left in the pot and reduce it over medium-high heat for 5 min until it is glossy and down to about 2 tbsp per serving. Toss the shredded chicken with half of this glaze.

   medium-high heat

4. Heat the oil in a 24 cm frying pan over medium-high heat, spread the chicken out in a thin, flat layer and leave it untouched for 3 min. When the underside is brown and crisp, flip it once and stir in the rest of the glaze. If the layer is thicker than 1 cm, crisp it in batches.

   Add in this stepCooking oil 1 tbsp

   medium-high heat

5. Mix the sour cream with the lime zest, the juice of half the lime and a pinch of salt to make the crema. Heat a dry pan over medium-high heat and warm the tortillas for 30 sec on each side, until lightly charred in spots, then wrap them in a clean tea towel.

   Add in this stepSour cream 3 tbspLime ¼Salt to tasteCorn tortillas (about 15 cm) 6

   medium-high heat

6. Fill the tortillas with cabbage, adobo chicken, pickled onion, crema, coriander and jalapeño, in that order, and serve with the rest of the lime cut into wedges. Doubling up two tortillas per taco stops them tearing.

   Add in this stepCabbage, very finely shredded 80 gCoriander leaves, chopped 2 tbspJalapeño, thinly sliced 1Lime ¼