Pulled Chicken Tacos

After making these nachos, I wanted to try the same method with chicken. It's cheap, pretty easy, and makes for great tacos (and quesadillas). Chicken thighs are affordable and juicy and pull apart nicely when braised - and unlike short ribs, braising takes 20-30 minutes. I topped them with some sliced avocado, sliced onion, and a dollop of tomatillo salsa.

Serves 4
Ingredients:
4 chicken thighs, bone-in and skin-on
1/2 yellow onion, peeled and cut in half lengthwise
3 cloves garlic, smashed and peeled
1 dried cascobel chile, stem removed
1 seranno or jalapeno chili, halved
1 tbsp cumin
1 tbsp coriander
1 tbsp oregano
1 15 oz can tomatoes
1 carrot, minced
Olive oil
Salt and pepper
Corn tortillas

Directions:
Take chicken thighs out, pat dry, and salt and pepper. Heat a cast iron skillet to high. Add onion, chiles, and garlic and cook, turning, until lightly charred. Add to a food processor with tomatoes, spices, and carrots and puree until smooth.

Add 1 tbsp of olive oil to the pan and brown the chicken until golden brown on both sides. Pour out most of the fat that has accumulated.

Add tomato mixture to the pan and bring to a boil. Reduce to a simmer and braise, turning chicken occasionally, for 25-30 minutes (when chicken is tender and can be pushed off the bone).

Remove the chicken from the sauce and discard the skin. Remove all of the meat that you can from the bones and discard the bones. Using two forks, shred the chicken,

 Toss the chicken with some of the sauce. Discard remaining sauce and return the chicken to the pan to keep warm.

Heat the tacos by heating a cast iron skillet or enamel pot over high heat and adding the corn tortillas and cooking about 1 minutes each time, until heated through and very soft. Add chicken to each taco and top with whatever you like!