– by Jennifer Bowles –
If you’re anything like me, your television is usually tuned to the Food Network. Shows featuring greasy-spoon diners, lunch counters, and (my all-time favourite) food trucks are all the rage. While food trucks offering all manner of gourmet street food are now the hot places to eat, it can be argued that they all have deep roots in the humble taco truck. Tacos are the perfect street food: they’re portable, packed with huge flavours, and most importantly: FUN!
This month I want to showcase how something as (seemingly) simple as a taco can be elevated into a culinary event. The recipe is for pulled chicken tacos – essentially chicken poached in a flavourful liquid – served on tortillas with a few simple toppings. We make these all the time at our house, and they’re always a hit. We make everything from scratch where possible, and put together a variety of fresh and tasty toppings. You can make them as spicy or mild as you like as the recipe is really easy to customize. You can be really authentic and make your own tortillas, or go with any of the really great store-bought options.
The final essential pairing is a few homemade lime margaritas or ice-cold cervezas!
Pulled Chicken Tacos
Chicken: We use boneless chicken breasts, but it works for any cut.
Tortillas: We usually buy the smaller corn tortillas as they are closest to the authentic handmade ones.
Pickled Onions: Pickle some thinly sliced red onion in lime juice, orange juice and sugar. Put them in the fridge for an hour and they’re ready.
Avocado: Sliced plain, or make some guacamole.
Pico de Gallo: this is a basic tomato, onion and cilantro salsa. Simply dice, mix and let sit for an hour.
Something cool: you can be authentic and go with queso fresco, or simple with sour cream.
Poaching the chicken: Make a flavourful poaching liquid with chicken stock, red wine vinegar (about ¼ cup per litre of liquid) onion, lime, peppers (we use chipotle peppers in adobo sauce, adjusted to your taste) and salt and peper. Make enough liquid to cover the chicken and set to simmer for about 25 minutes.
Once the chicken is fully cooked, remove it from the liquid and set aside. Strain the liquid back into another pot and simmer until reduced by about half. While the liquid reduces, shred the cooked chicken with the back of two forks – it should fall apart easily.
To finish, toss the shredded chicken with the reduced liquid and keep warm. The mixture should be nice and moist (have the napkins ready). Get all your accompaniments together, assemble to your liking and enjoy! Buen Provecho!
