chicken tacos + salsa fresca
Shredded Chicken for Tacos
Adapted from The New York Times
Serves 6 to 8
2 pounds boneless chicken thighs
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
2 bay leaves
1 tablespoon ground cumin
1 ancho or other mild dried chili, optional
Salt and pepper to taste.
From the New York Times
Makes about 2 cups.
2 large fresh ripe tomatoes, chopped
1/2 large white onion, peeled and minced
1/4 teaspoon minced raw garlic, or to taste
1 habanero or jalapeño pepper, stemmed, seeded and minced, or to taste
1/4 cup chopped cilantro leaves
1 tablespoon fresh lime juice or 1 teaspoon red-wine vinegar
Salt and freshly ground pepper.
chicken tacos + salsa fresca was originally published on smittenkitchen.com
all content and photos © 2006 - 2013 Smitten Kitchen LLC