I’m in a taco phase right now… Anything I can stuff into a tortilla, I want to devour. Lately I’ve made a multitude of breakfast tacos, fish tacos, and then these braised chicken tacos. If I could eat tacos for breakfast, lunch and dinner I would… well, I guess nothing is stopping me from doing that, other than the fact that I want to make every recipe known to man, and that includes recipes that aren’t tacos… but seriously, tacos are the best. Maybe I’ve told you this story, but when I was a kid, my brother Jeremy was not a taco fan. Whereas I would be ecstatic when I heard it was taco night, he would moan and groan and complain about tacos being boring and not filling. He said they were the Mexican equivalent of sandwiches… which I guess he also found boring. Weirdo! Luckily he has now changed his tune, otherwise I might have to disown him.
Onto the tacos… these are so simple, spicy and flavorful. They are a perfect and quick weeknight meal, which as you know are my favorite! Served alongside some rice and beans, you’ll have a complete (and filling) meal that no one should consider boring.
Braised Chicken Tacos
2 Tbsp vegetable oil
1 large yellow onion, thinly sliced
1 jalapeno, thinly sliced
1 large bone-on, skin-on chicken breast (about 1 lb)
1 cup chicken broth
1 12-15 oz can tomato sauce (mine was 15 oz)
2 Tbsp cumin
2 Tbsp chili powder
1 Tbsp chipotle chile powder
Kosher salt, to taste
12 corn tortillas
Scallions, thinly sliced
Radishes, thinly sliced
Cojita cheese (optional)
1. Heat oil in a heavy pot, preferably a Dutch oven, over medium-high heat. Add onions, jalapenos, and a sprinkle of salt. Cook for 5-7 minutes, stirring frequently, until the onions and jalapenos are browned and have started to soften. Add chicken broth, and scrape up the browned bits on the bottom of the pan. Reduce heat to medium.
2. Add the chicken breast to the pot, skin side down. Cook for 5 minutes, so that the fat has a chance to render.
3. Add the tomato sauce, cumin and chili powders and stir to combine. Flip the chicken over, and place the lid on to cover. Reduce heat to low and cook 15 minutes, flip chicken over and cook another 15 minutes until chicken is cooked through.
4. Remove the chicken breast, and shred the meat. Add the shredded meat back to the pot, and throw away the bone and skin. Season with salt to taste.
5. Heat up the tortillas- to heat mine, I place a stainless steel skillet over medium-high heat. When heated, add as many tortillas as can fit (my 12-inch skillet can hold 3). When the first side is starting to brown and puff up, I flip and brown the other side.
6. To serve, top the warm tortillas with the braised chicken and sauce, cilantro, radish slices, scallions, avocado, cojita cheese (if using) and a squeeze of lime juice. Serve alongside rice and beans.