Taco Tuesday EP.1 // Shredded Chicken, Tomatillo Salsa, Spiced Pickled Onions

By Ethan Chlebowski · 60 min

Ingredients

Instructions

1. Put the water, salt and onion in a pot and bring to a boil over medium-high heat.
2. Lower the heat to a simmer, then add the chicken thighs, bay leaves and dried oregano (or thyme or marjoram).
3. Simmer for 10 to 12 minutes, skimming off any foam.
4. Take the pot off the heat and let the chicken cool in the poaching liquid.
5. Remove the chicken, shred it and sprinkle in a little extra salt.
6. Pickled onions: put the red onion, cumin seeds, peppercorns, garlic, vinegar, salt, sugar and enough water to just cover the onions in a saucepan.
7. Bring to a boil over medium heat and boil for 3 minutes.
8. Take off the heat, pour into a glass jar and let stand for several hours before serving.
9. Salsa: boil the tomatillos in a salted pot of water for 8 to 10 minutes until just tender, then drain.
10. Add the tomatillos to a food processor with the cilantro stems, jalapeño and chopped onion, and pulse to a coarse mixture.
11. Spoon into a dish, thin with a little water to the texture you like, and season with salt.
12. Let the salsa sit for 30 minutes before serving.

Summarized from Ethan Chlebowski's video. Watch it for the details.

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GarlicOnionRed onionChicken thighTomatillo