Nuevo Taqueria

This trio of tacos features chicken adobo with three different salsas

By Chef Shannon Hayashi

The taco has its roots in Mexico as a folded open-faced sandwich with a variety of fillings and toppings between a corn or flour tortilla. The filling can vary from beef, chicken, pork, seafood, vegan to even insects or wherever your imagination and creativity may take you. Sauces and condiments are based on the region and seasonal availability of ingredients. The possibilities and combinations of the taco are infinite and provide flavors that are delectable and adventurous to the palate. This trio of tacos features chicken adobo with three different salsas.

Chicken Adobo

• 1 lb. chicken breast and hind quarters, boneless and skinless

• 2 oz. chipotle in adobo sauce

• 1/4 oz. cumin powder

• 2 green onion stems, chopped

• 1 oz. tequila

• Salt and pepper to taste

Combine the chipotle, cumin, green onions and tequila and puree. Add the chicken and marinate overnight. Grill, broil or sauté the chicken and cut into strips.

Avocado, Green Chili and Pinon Nut Salsa

• 1 oz. diced green chili

• 1 avocado, remove meat from the skin and pit

• 1 oz. pinon nuts

• 2 oz. sour cream

• 1 Tbsp. onion, small dice

• 8 mint leaves, chopped

• 2 tsp. lime juice

• 1/4 tsp. cumin powder

• Salt and pepper to taste

Combine the above ingredients and puree. Set aside.

Chipotle Salsa

• 2 oz. tomato sauce

• 1 oz. chipotle in adobo sauce

• 2 Tbsp. cilantro, chopped

• 1 tsp. fresh oregano, chipped

• 1 garlic clove

• 1 tsp. cumin powder

• 2 oz. water

• Salt to taste

Combine the above ingredients and puree. Set aside.

Port Balsamic-Ginger Reduction

• 4 oz. port wine

• 2 oz. balsamic vinegar

• 1 tsp. ginger, coarsely chopped

Combine the above ingredients in sauce pan over medium heat. Reduce by two-thirds and strain. Set aside

Pico de Gallo

• 1 Tbsp. onions, 1/8” dice

• 1 Roma tomato, 1/4” dice

• 1 Tbsp. green pepper, 1/8” dice

• 1 tsp. lime juice

• 1 tsp. cilantro, chopped

Taco shells can be crispy corn shells or soft flour or corn tortillas, or even sushi seaweed or steam buns.

Condiments can include shredded lettuce, shredded cheese, pickled jalapeno, diced tomatoes, sour cream, sliced cucumbers, kimchee, sliced radishes, cilantro, and/or pico de gallo.

Chef Shannon Hayashi, CCE, M.Ed., Ed.D., is the culinary arts program director at The Culinary Institute of Montana at Flathead Valley Community College. For more information about the program, visit

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