Taco Tuesday EP.3 // Ancho Chile Puree Braised Chicken Tacos

By Ethan Chlebowski · 90 min

Ingredients

Instructions

1. Cut the chicken into 4 pieces (2 leg quarters, 2 breast and wings), removing the skin and setting aside the thigh skin.
2. Heat the Dutch oven over low heat, add the chicken skin and render it. Add the sliced onion and cook until the skin is completely crispy and golden brown but not burnt.
3. Remove the skin and onion with a slotted spoon, leaving the rendered fat in the pot.
4. Add the diced tomatoes, 2 heaping tablespoons of ancho chile puree (or 1 tablespoon chile powder as a substitute), cinnamon stick, thyme, garlic, salt and hot sauce if using. Heat to medium and bring to a simmer.
5. Add the chicken, turn off the heat, cover, and braise in a 300°F oven for 2 to 3 hours, until the meat falls off the bone. A slow cooker can be used instead.
6. Pico de gallo: finely chop the tomato, onion, jalapeño and cilantro, combine in a bowl, then season with salt and lime juice to taste.
7. Pickled onions: put the red onion and jalapeño strips, cumin seeds, peppercorns, halved garlic, white vinegar, salt, sugar and enough water to just cover the onions in a saucepan.
8. Bring to a boil over medium heat and boil for 3 minutes, then remove from heat and transfer to a glass jar.
9. Let stand for several hours before serving. Keeps for weeks in an airtight container in the fridge.

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

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