chicken tacos + salsa fresca

Name: chicken tacos + salsa fresca
Total time: 20 min
Ingredients: 2 pounds (900 grams) boneless, skinless chicken thighs; 1 large white onion, quartered (no need to peel); 5 cloves garlic, peeled and lightly crushed; 2 bay leaves; 1 tablespoon ground cumin; 1 ancho or other mild dried chili (to chili powder, to taste); Kosher salt and freshly ground black pepper; 2 large fresh ripe tomatoes, chopped or diced; 1/2 large white onion, peeled and minced or finely diced; 1/4 teaspoon minced garlic, or to taste; 1 habanero or jalapeño pepper, seeded and minced; 1/4 cup chopped fresh cilantro leaves; 1 tablespoon fresh lime juice or 1 teaspoon red wine vinegar; Salt and freshly ground pepper, to taste

smittenkitchen.com

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Total: 20

Servings: 7

Instructions

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Step 1

Place all ingredients plus 1 1/2 teaspoons kosher salt and many grinds of black pepper in a saucepan with a lid and add just enough water to cover. Turn the heat to high, bring the liquid to a simmer, and reduce the heat to a simmer. Skim any foam that comes to the surface and cover the pan partially with the lid. Cook until the meat is very tender, about 25 to 30 minutes. Remove from liquid and cool slightly, then shred the meat, either with your fingers or two forks. Adjust seasoning to taste with more salt or pepper, if needed. For an even bigger pop of flavor, you can reduce any liquid left in the pan to 1/2 cup and mix it back with the chicken, which will also help keep leftovers moist.

Step 2

Combine all ingredients, taste and adjust seasoning as necessary. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

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