These were the experimental chicken tacos in mentioned in my last post. They turned out pretty good for what was essentially messing around with several ingredients, but frankly the next time I’m going to turn up the heat on them a bit more. Probably Mexican oregano would add another nuance of flavour too. Nevertheless, they work on their on or a a base for more flavour.
Makes about 6-8 tacos
Boneless chicken pieces (white and dark meat) – 1 pound, cut into large cubes
Red onion – 1, sliced fine
Tomatoes – 3, medium, cubed
Green or red pepper – 1, cut into strips
Jalapeno – I, deseeded and cut into strips
Chicken stock – 2 cups
Cumin powder – 1 tsp
Coriander powder – 1 tsp
Adobo sauce – 2 tbsp
Cider vinegar – 4 tbsp
Dried Oregano – 2 tsp
Oil – 1 turn of pan
Salt and pepper to taste
Cilantro and julienned carrots
– On a medium setting, heat oil in a deep pot until it shimmers. Add the oregano, then the onion.
– When the onion browns a little, add the chicken pieces and jalapeno strips.
– Sear the chicken pieces until they turn brown.
– Add the tomatoes and the adobo sauce.
– Cover the chicken pieces with stock, turn the heat down to low, cover and let simmer for 45-60 minutes. Add some water midway if needed.
– Move off the fire and strain the broth. Shred the chicken. Top with cilantro and carrots before serving.
There’s very little replacement for the slow braising that most restaurants put their meat through for tacos. My way was a quick way to get the meat flavourful but I’m sure it could have benefitted with more time on a slow flame. The meat get very tender on low heat and starts to fall apart at the touch of a fork. It makes fabulous tacos.
For a tomatillo salsa that works wonders with these tacos, whizz together 3 jalapenos, 5 tomatillos, 2 teaspoons of cumin and 1 tablespoon of chipotle in adobo sauce in the food processor until pureed. Add a generous spritz of lime, pair with the chicken tacos or my favourite, the chorizo-and-potato tacos of the previous post – and you’re ready for a par-tay!