Shredded poached chicken tacos with spiced pickled red onions and tomatillo salsa
Ethan Chlebowski · ♥ 665 likes · 24.2K views · 9 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6 whole boneless, skinless chicken thighs
- 4 cup water
- ½ tsp salt
- 1 whole red onions
- ½ cup vinegar
- ¼ tsp whole cumin spices
- ¼ tsp whole peppercorns
- ½ tsp salt
Cook the chicken thighs in water with aromatics until they shred easily.
- salt
Let the chicken cool off the heat about 10 minutes, then shred it and add an extra pinch of salt throughout. If dry, stir in more of the poaching liquid; if storing ahead, add some of the liquid so it reheats well.
- water
- tomatillos
Pickled onions: cook the cut onions with the aromatics (whole cumin and whole peppercorns), vinegar, water and salt. Store in the fridge; they keep three to six weeks.
- salt
- lime juice
Blend everything in a food processor or blender and adjust salt and lime juice to taste.
Tomatillo salsa