I didn’t use a recipe but it doesn’t matter; I can still share the technique with everyone. As you probably know, making tacos basically involves putting a bunch of tasty things in a tortilla. The star player of my version is this amazing chicken that’s braised with beer and tomatillo salsa all afternoon. It’s tangy, juicy, tender, and absolutely tastes like it should be from a mexican restaurant or a taco truck. If you have the tomatillo salsa already in jars in the pantry, fantastic, but you can also just grab a jar of the store-bought stuff and vow to can more tomatillos this summer.
Chicken Tacos with Spring Vegetables
I didn’t really put down amounts for each of the items that go in the tacos. It’s really up to personal taste and what you have lying around in the kitchen and the garden, so it seems silly to try and specify. Only you know how much cilantro you like.
Cook time: 25 minutes, plus a couple hours for the chicken to braise in the oven
- corn tortillas
- braised chicken for tacos (recipe follows)
- thinly sliced radishes
- crumbled queso fresco
- diced avocado
- chopped fresh cilantro
- grilled spring onions (recipe follows)
- salsa of your choice (from the pantry, fresh made or store-bought will all work)
- lime wedge for garnish
To assemble the tacos, first heat up a couple tortillas. There are lots of acceptable methods for this, but I put them on a hot grill pan for about a minute on each side. Lay the tortillas on a plate and top each one with the braised chicken, salsa, radishes, queso fresco, avocado, cilantro, and the grilled onions. Squeeze some lime juice on them to get really crazy. Dig in.
Braised Chicken for Tacos
This chicken is equally good served over rice as it inside of a tortilla. It also holds well in the fridge for leftovers.
Cook Time: 4 hours
- 1 tbs. olive oil
- 2 chicken breasts and 4 chicken thighs (boneless, skinless, organic)
- 1/2 can of beer (something on the lighter side for this recipe)
- 1 medium onion, cut in half and then sliced into strips
- 1 tsp. garlic powder
- 1/2 tsp. dried oregano
- 1/2 tsp. paprika
- 1 tsp. dark roast chile powder
- 1/2 tsp. ground cumin
- sea salt & black pepper to taste
- water or stock
- 1/2 c. medium-heat tomatillo salsa
Preheat the oven to 275 degrees or so. Heat the olive oil in the bottom of a wide-bottomed pot (I basically use my jam pot for everything). Add the chicken, onions and spices and saute on medium high heat for 7-8 minutes to sear the chicken and toast the spices. Turn the heat to high. Pour in the beer. Add water or stock to cover the chicken. Add the tomatillo salsa. Give everything a stir and put it in the oven. Cook for the afternoon. Check it occasionally to make sure there’s liquid covering the chicken, adding more water or stock as needed. (I’m sure this would work in a crock pot but I don’t own one…)
Once the chicken is fork-tender, take it out of the oven. I like to break apart any big chunks of chicken into smaller pieces with a pair of tongs. Season with salt and pepper to taste.
Grilled Spring Onions
Cook time: 20 minutes
- 1 bunch of scallions or small spring onions with thin, tender tops
- olive oil
- sea salt & black pepper
Cut the roots off the onion. Wash well to remove any dirt. Toss with a splash of olive oil. Season with a pinch of salt and pepper. Grill until completely cooked through and very tender, about 20 minutes, but it will depend entirely on what you’re grilling on and how hot the fire is. (Grill pans on a stove will work fine for this). To prepare for taco filling: roughly chop into 1″ sections.
P.S. I was using the first of our spring radishes for this recipe so I haven’t gotten around to pickling any of them yet, but just so you know… radishes make excellent refrigerator pickles and pickled radishes make excellent taco toppings.