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Chicken Adobo Street Tacos


  • Rumba® (1 package)
  • 1 cup water (or chicken broth)
  • Warm tortillas, as needed


  • Chopped onions
  • Guacamole
  • Queso fresco


  1. Place chicken adobo pieces in a slow cooker. Add water (or chicken broth), cover and cook on low heat for 5½ to 8 hours, until chicken is fork tender and internal temperature reaches a minimum of 160ºF. For pressure cooker, follow same instructions and cook on high pressure for 20 minutes, ensuring minimum internal temperature of 160°F. Depressurize for 5 minutes on natural pressure release.
  2. Using 2 forks, shred meat in juices.
  3. Pile chicken adobo on warm tortillas and top with onions, guacamole and queso fresco.