Chicken Tacos

I found this recipe on Smitten Kitchen. Here is the link. When I made it I cut the recipe in half, but that's the only thing I changed. It's really quick and easy to make, and it's a plate cleaner every time.

Shredded Chicken for Tacos

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.

1. Combine all ingredients in a saucepan and add water to cover chicken. Turn heat to high, bring to a boil, and skim any foam that comes to the surface. Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
2. Shred meat with fingers. Taste and adjust seasonings; use within a couple of days

Salsa Fresca

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.

1. Combine all ingredients, taste and adjust seasoning as necessary.
2. Let the flavors marry for 15 minutes or so before serving, but serve within a couple of hours.

Assembly

For the assembly, I like to set everything up as a build your own taco system, starting with fresh, soft corn tortillas. Toppings - salsa fresca, guacamole, cheese, lettuce, sour cream, fresh lime, and whatever else your heart desires.

Chicken Salad

Here is the chicken salad you can turn your leftover roasted chicken into. Or if you don't have leftover roasted chicken, just buy boneless skinless chicken breasts and boil them until they are done.

I can't really give you measurements, because it really depends on how much chicken you have and how you like your chicken salad, but here is what you'll need.

Celery
Red Onion
Garlic
Olive Oil
Salt & Pepper
Chicken
Mustard
Mayo

Here is what I do.

In a mixing bowl add chopped celery and onion, and one small garlic clove minced. Add a little olive oil.

Shred the chicken and add to the mixing bowl. I chop up everything really well because I prefer my chicken salad this way rather than chunky. But if you like it chunky, by all means go for it.

Add the mustard and mayo, salt and pepper. Mix everything together.

Now you just have to taste it and figure out what you're missing. If there isn't enough crunch, add more celery. If it needs a little kick, add more onion. If it's too dry, add a little olive oil and mayo. And of course, and salt and pepper to taste. It's not an exact science, but you can't really screw it up either.

You can eat it as a sandwich on a toasted baguette with sliced cucumber, sliced tomato, and lettuce. Or you can top a salad with it and add a little balsamic.