1Warm the oil in a medium skillet or nonstick frying pan over medium-low heat. Add the Mexican Adobo Sauce and cook until it’s fragrant, about 2 minutes. Add the shredded chicken and cook until the chicken is heated through, moving the pieces around with a pair of tongs, about 5 minutes. Set aside.
2Warm the tortillas by heating a medium frying pan over medium-high heat. Add 1 tortilla at a time, flipping to warm both sides, about 5 minutes total.
3Assemble the tacos: Pile some of the chicken in a warm tortilla, add a spoonful of sour cream, and sprinkle with the jalapeño and cilantro. Finish with a squeeze of lime and the optional hot sauce and serve.
Chicken adobo, a Flilipino classic, is a dish of meat or poultry braised in a vinegary sauce. This rendition combines chicken thighs, onions, garlic, ginger, soy sauce, and rice vinegar in a slow cooker for a dinner that's supremely easy and delicious. Steam plenty of rice on the side to soak up the sauce.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.