A Recipe for My Son – Chicken Tacos

This past weekend, my son called for the recipes for chicken tacos and guacamole. As a father who likes to cook, I am thrilled to share my recipes with him.

He just finished his freshman year at college. The dorm food seemed fine; overall he is pretty easy when it comes to what he will eat. Every time I asked, “How’s the food?” he mostly replied that he’s been eating a lot of Indian food on campus. This summer, he stayed in Pittsburgh for an internship, but he decided not to live in the dorm, sub-letting a house to save money instead. Of course this presents the issue of how to feed himself, as there is no meal plan on which to rely.

I can’t tell you how happy I am that he has been calling, texting, emailing, and video chatting to get recipes and cooking and shopping advice.  The other day he wrote and told me that he needed recipes for corn. Apparently it was on sale – 10 ears for $2 – and he was worried that corn on the cob would get boring after a couple of days.

It has made me think about what he likes to eat and how a relatively new cook can make things that they enjoy, with limited experience and cooking equipment, and a relatively lightly stocked pantry. So over the course of this summer while he is experiencing living on his own and cooking for himself for the first time, I am going to try to help him feed himself while he is a few hundred miles away. In addition to posting about the garden, small plates, and what we’re eating at home, I’m going to post about recipes I am recommending to my son. I look forward to his feedback about cooking for the first time the foods that he has eaten, in some cases for years.

He made these chicken tacos last night. While my daughter prefers steak tacos, he loves the crispy bits and spiciness of the chicken filling. Please see my post on grilled skirt steak tacos (A Girl Obsessed) for an overview of the whole taco experience. In addition to the recipe for steak tacos, I discuss tortillas and give a vast list of possible taco toppings including pico de gallo and salsa verde.

Chicken for Tacos

6 servings, 1 hour

Little bits of flavored chicken with crispy edges make for an excellent filling for tacos. The first part of this recipe is based on Mark Bittman’s Shredded Chicken for Tacos, published in the New York Times. But because I love crispy bits and a more prominent flavor, I sear the meat to crispiness with extra spices after the initial braising.

While many prefer chicken breasts to thighs, thighs stand up much better to braising and searing; that is why I recommend them here. You can also started at step 6, using already cooked chicken from a leftover roasted chicken or chicken used to make soup.

If starting from step 1, after cooking the chicken, and removing the solids, save the remaining broth for a delicious soup. Chill the liquid overnight to solidify the fat; the next day, discard the layer of fat at the top and you have the makings of a savory Mexican soup.

2 lb. boneless, skinless chicken thighs (or 3 lb. bone in, skin on)

1 large onion, peeled and quartered

4 cloves garlic, peeled and smashed

2 bay leaves

3 Tbsp. ground cumin, divided

3 Tbsp. ancho chili powder, divided

2 tsp. kosher salt, divided

1 tsp. freshly ground pepper, divided

2 Tbsp. vegetable oil

½ tsp. cayenne pepper (or more if you like it spicy)

1. In a 3-quart saucepan add the chicken, onion, garlic, bay leaves, 2 tablespoons cumin, 2 tablespoons ancho chili powder, 1 tsp. salt, and ½ tsp. pepper. Add enough water to just cover.
2. Stir and bring it to a boil over high heat. Reduce the heat to low and simmer, partly covered for about 30 minutes. Skim the solids off the top as needed.
3. Remove the pot from the heat and allow the chicken to cool in liquid. (If I am short on time, I just move on to the next step without letting the chicken cool.)
4. Shred the chicken or chop it into bite-size pieces. This can be done one day ahead and stored in the refrigerator.
5. Pour the liquid through a sieve or cheesecloth and put the broth in a container to cool in the refrigerator overnight. Remove the fat from the surface and use the broth as the base of a soup, if desired.
6. Heat the oil in a 10-inch non-stick skillet on medium-high until it shimmers. Add the chopped chicken, stirring to coat with oil.
7. Add the remaining 1 tablespoon cumin and 1 tablespoon ancho chili powder, along with the cayenne and the remaining salt and pepper. Use a few tablespoons of the broth as needed to moisten the chicken and distribute the spices evenly.
8. As the chicken was fully cooked in the water, you can sear it in this step for as long as you want. A few minutes will give tender filling, while 15 to 20 minutes will give crispy edges. Serve it with tortillas and other accompaniments. (See my recipe for Grilled Skirt Steak Tacos for suggestions, as well as my recipes for pico de gallo and salsa verde.)

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