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INGREDIENTS
SHREDDED CHICKEN
1 1/2 pounds boneless chicken thighs (or combination of thighs and breast)
1 medium onion, peeled and sliced
4 cloves garlic, peeled and lightly crushed
1 bay leaf
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
Water
CREAMY CILANTRO SAUCE
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 jalapeño, seeds, and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste
FOR TACOS
12 small corn or flour tortillas
1 medium tomato, chopped
Cheese such as queso fresco for serving
1 lime, cut into wedges
DIRECTIONS
MAKE SHREDDED CHICKEN
Combine chicken, onion, garlic, bay leaf, salt, cumin, and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.
Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.
Transfer chicken to a cutting board, and then when it is cool enough to handle, use two forks or your fingers to shred the meat.
After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.
Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze.
MAKE CILANTRO SAUCE
Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
ASSEMBLE TACOS
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until warm.
Fill each warmed tortilla with chicken and tomatoes. Top with cheese and a drizzle of the cilantro sauce. Serve with extra sauce and lime wedges on the side.
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