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Playing Richard Blais' Taco Bar


For Adobo Chicken:
  • 5 pounds boneless skin-on chicken thighs, cut into approximately 2-inch pieces
  • 2 heads garlic, cloves smashed
  • 1/2 cup thinly sliced skin-on ginger
  • 1 tablespoon paprika
  • 1 teaspoon turmeric
  • A baby's hand of black peppercorns
  • A dried bay leaf
  • 1/2 large Spanish onion, peeled and cut into large slices
  • 1 1/2 cups unseasoned rice vinegar
  • 1/2 cup soy sauce
  • 1 cup chicken stock
  • 1 cup cilantro chopped rough
  • 1/2 cup sliced scallions
  • 1/4 cup canola oil
For Whole-Wheat Tortillas:
  • 2 1/2 cups whole-wheat flour
  • 1/2 cup avocado oil
  • 1 teaspoon salt
  • 1 cup warm water
For taco bar toppings:
  • Refried edamame
  • Pomegranate seeds
  • Brown rice
  • Quinoa
  • Pineapple
  • Salsa
  • Shredded lettuce
  • Chopped tomato
  • Cotija cheese


Serves: 10-15


For Adobo Chicken: Preheat oven to 350. In a Dutch oven, heat the oil and add chicken. Brown the chicken and remove to a platter. Add the garlic, ginger, paprika, turmeric, bay and onion. Cook for a few minutes. Add the chicken back. Add the vinegar, soy and chicken stock, and cook in the oven for 40 minutes or so until done. Pull the chicken and garnish with cilantro & scallions.
For Whole Wheat Tortillas: In a mixer with a paddle, mix all ingredients except water for a few minutes. Add water and mix until smooth. Roll out small balls from dough, and roll out tortillas. Cook in a hot pan brushed with oil or butter.
For assembling tacos: Place chicken in a tortilla along with desired toppings.