Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the marinade by blending 3-4 whole chipotle peppers in adobo sauce, 1 tablespoon of adobo sauce, 50 grams of peeled and chopped fresh galangal, 4 peeled garlic cloves, 0.5 cup of fresh orange juice, 0.25 cup of fresh lime juice, 1 tablespoon of ground cumin, 1 teaspoon of dried Mexican oregano, and 2 teaspoons of sea salt until smooth.

2. 2

   Place 1.5 kilograms of bone-in, skin-on chicken thighs in a large non-reactive bowl or a resealable bag, pour the entire marinade over the chicken, ensuring it is fully coated, and refrigerate for at least 4 hours, or preferably overnight.

3. 3

   Preheat your smoker to a consistent temperature of 275°F (135°C), adding a handful of mesquite or hickory wood chips to generate a steady smoke.

4. 4

   Remove the marinated chicken from the refrigerator, discarding any excess marinade, and arrange the chicken pieces directly on the smoker grates, ensuring there is space between each piece for even smoke circulation.

5. 5

   Smoke the chicken for 2 to 3 hours, or until an internal temperature of 175°F (80°C) is reached in the thickest part of the meat, basting periodically with any juices collected in the drip pan if desired.

6. 6

   Once cooked, carefully remove the smoked chicken from the smoker, tent it loosely with foil, and allow it to rest for 10-15 minutes before shredding the meat from the bones using two forks.

7. 7

   Warm 8 to 12 corn tortillas according to package directions, then fill each tortilla with a generous portion of the shredded smoked chipotle-galangal chicken.

8. 8

   Garnish the tacos with 0.5 cup of chopped fresh cilantro and 0.25 of a thinly sliced red onion before serving immediately.