Taco Bar Tuesday Recipe

Poach the chicken

Place chicken thighs in a medium pot. Add chicken broth, peeled whole onion (halved if large), garlic cloves, juice of 1 lime, cumin, oregano, 1 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer over medium heat, cover and cook 18–20 minutes until internal temperature reaches 165°F and chicken is cooked through.

Remove chicken to a plate and let rest 5 minutes. Reserve the poaching liquid.

Shred: Using two forks or your hands, shred chicken into long strands. Heat 1 tablespoon olive oil in a skillet over medium-high heat, add shredded chicken, 1/2 cup reserved poaching liquid, remaining 1/2 tsp salt and 1/4 tsp pepper. Sauté 3–5 minutes until slightly browned and most liquid has evaporated. Taste and adjust seasoning with salt and lime if desired.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced potatoes and cook 6–8 minutes, stirring occasionally, until edges brown and potatoes are nearly tender. Remove potatoes and set aside.

In the same skillet, add ground beef and cook, breaking up with a spoon, until browned (4–6 minutes). Drain excess fat if needed, leaving a tablespoon for flavor.

Add chopped onion and minced garlic to the beef. Cook 3–4 minutes until softened and translucent.

Stir in tomato sauce, beef broth (or water), raisins, sliced olives, cinnamon, cumin, 1 tsp salt and 1/2 tsp pepper. Return potatoes to the pan. Bring to a simmer, reduce heat to medium-low and cook 8–10 minutes until flavors meld and sauce thickens. Taste and adjust seasoning.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add corn and diced red bell pepper (and jalapeño if using). Cook 5–7 minutes, stirring occasionally, until corn is lightly charred and peppers are softened.

Remove from heat, stir in lime juice, chopped cilantro and 1/2 tsp salt. Keep warm.

In a small bowl combine sour cream, minced chipotle in adobo, lime juice, honey and 1/4 tsp salt. Whisk until smooth. Taste and add more chipotle for heat or more lime/honey for balance. Refrigerate until ready to serve.

Warm tortillas: Wrap tortillas in a clean towel and microwave for 45–60 seconds or heat in a dry skillet 20–30 seconds per side until pliable. Keep wrapped to stay warm.

Arrange spinning tray or serving board with warm tortillas, shredded cabbage, crumbled cheese, diced tomatoes, sliced radishes, cilantro, pickled red onions, lime wedges, chipotle crema, sautéed corn and both fillings (hand-pulled chicken and picadillo).

To build a taco: place a warm tortilla on a plate, add a small handful of shredded cabbage, a spoonful of chicken or picadillo, a spoonful of sautéed corn, a drizzle of chipotle crema, sprinkle of queso fresco, a few radish slices and cilantro leaves. Squeeze lime over and add hot sauce if desired.

Serve family-style on the spinning tray so guests can build their own tacos. Reheat fillings gently over low heat if they cool before serving.