Pollo Adobado is the perfect filling for gorditas, tacos, flautas or is delicious over cauliflower rice if you are into keto or low carb. Sauce made with chiles always seems so mysterious and challenging, but if you have a blender and can boil water, you can definitely make Pollo Adobado.
I especially love Pollo Adobado as a filling for gorditas. I have already posted another tutorial on how to make gorditas by hand. The challenge is real, but with a little practice you can be making gorditas by hand as well. Filling them with Pollo Adobado would make you a kitchen star no matter where you live!
Chile Ancho is mild and delicious!
Chile ancho is a very mild dried chile with just a kick of spice. If you can’t find dried chile ancho at your local market, you can definitely find them online.
I especially like making Pollo Adobado a day ahead of time so the flavors have a chance to blend and settle. Of course, it is delicious right out of the pan. But making gorditas from beginning to end with the filling can be pretty time consuming. If you make the filling in advance, you will have an easier time once you are ready to enjoy your gordita feast.
Pollo Adobado is great for leftovers too!
Even though this recipe gives you instructions for boiling chicken, you can most definitely used leftover cooked chicken. Simply shred 12oz (340g) of cooked chicken and add it to the pureed sauce once it is simmering in the pan. If you don’t have chicken, feel free to experiment with cooked shredded beef or pork. For vegetarians, I would suggest stirring in browned tempe or pan grilled strips of seitan.
Pollo Adobado will be one of your go-to dishes that you can make year-round. Even though it is great as a filling, you can use it as a topper on rice, noodles or even on a Sloppy Joe roll.
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