The Best Chicken Tacos Ever

 

 

Ingredients:

2 lbs boneless chicken thighs
1 ancho chili
2 bay leaves
1 quartered white onion
5 crushed cloves garlic
1 tablespoon dried cumin
12 corn taco shells
Queso blanco or grated cheddar, to serve
¼ cup grated parmesan
Salt and black pepper, to taste

For the Salsa Fresca:

2 chopped ripe tomatoes
¼ cup chopped cilantro
1 tablespoon lime juice
1 stemmed, seeded jalapeno pepper
¼ teaspoon minced raw garlic
½ minced white onion
Salt and black pepper, to taste

Preparation:

Combine the chicken, ancho chili, bay leaves, white onion, garlic, and cumin in a pan and add enough water to cover it.

Turn the heat up high to bring the mixture to a boil, then let it simmer, skimming any foam off the surface as you go.

Cover the pan partially and turn the heat down to get a steady simmer.

Cook the mixture until the meat is tender.

This will take about half an hour.

Take the chicken out of the liquid and let it cool, then shred it with your fingers.

Adjust the seasoning.

Combine the salsa fresco ingredients, adjusting the amount of salt and pepper until it tastes good.

Let the salsa sit for 15 minutes so the flavors can merge and blend nicely.

Warm the taco shells in the microwave until they are soft, then fill each one with some of the shredded chicken and some salsa fresco.

Add the queso blanco or cheddar and arrange the tacos on a serving plate.

Pour the remaining salsa fresco over them and sprinkle the parmesan on top. Serve immediately.

(Serves 8)