Pulled Chicken Street Tacos (3) Recipe

Prep

Trim excess fat from chicken thighs and pat dry with paper towels. Finely chop the half onion and mince the garlic. Zest one of the limes if you like extra brightness (optional).

Sear

Heat 1 tbsp olive oil in a medium skillet over medium-high heat until shimmering. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper. Sear chicken 2–3 minutes per side until lightly browned (you are not cooking through). Transfer the seared thighs to a plate.

Sauté aromatics

Reduce heat to medium. Add the chopped onion to the same skillet and sauté 3–4 minutes until softened and translucent, scraping up browned bits. Add the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp dried oregano; cook 30–45 seconds until fragrant.

Simmer

Add 1 cup chicken broth, 1 tsp salt (total), 1/2 tsp black pepper (total) and 1 tsp minced chipotle in adobo to the skillet and stir to combine. Return the seared chicken thighs to the skillet, spooning some sauce over them. Bring to a gentle simmer, cover, and reduce heat to low. Simmer 18–20 minutes, or until chicken registers 165°F (74°C) and is very tender.

Shred

Remove chicken to a cutting board or bowl and let rest 5 minutes. Use two forks to shred the meat into bite-sized strands. Skim or reduce the sauce in the skillet over medium-high heat 2–3 minutes until slightly thickened, then stir in 2 tbsp lime juice. Return shredded chicken to the skillet and toss to coat with sauce. Adjust seasoning with remaining salt/pepper or more lime juice to taste.

Warm tortillas

Warm a dry cast-iron skillet or griddle over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (or spray) and warm 20–30 seconds per side until pliable and lightly charred. Keep warm wrapped in a clean towel.

Assemble

Divide the pulled chicken evenly among 6 tortillas (about 2–3 oz chicken per taco). Top each with a small spoonful of diced white onion, chopped cilantro, a sprinkle of crumbled queso fresco, and a drizzle or spoonful of hot salsa or pico de gallo. Add pickled red onions if using.

Serve

Serve tacos immediately with lime wedges on the side. Squeeze fresh lime over the tacos to brighten flavors just before eating.