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Welcome to my new series for the rest of the summer: TACO TUESDAY!

In addition to my Sunday upload, I’ll be having a second upload every Tuesday for TACO TUESDAY. To kick off #TacoTuesday, we are making a basic shredded chicken, pickled onion, and tomatillo salsa taco perfect for a crowd or weeknight dinner.

These components are based in part from Rick Bayless’s Authentic Mexican Cookbook. Hope you enjoy!

FULL RECIPE BELOW!

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~ RECIPE(s) ~

----- AROMATIC POACHED, SHREDDED CHICKEN -----

Ingredients:
- 6 boneless, skinless chicken thighs
- 2 garlic cloves, halved
- ¼ cooking onion
- 2 bay leaves
- ½ TSP dried oregano (or thyme or marjoram)
- 4 cups water (enough to submerge
- 1/2 TSP salt

Method:
1. Heat up the water, salt, and onion in pot and bring to a boil over medium high heat

2. Reduce the heat to a simmer and add the chicken thighs, bay leaves, and dried thyme

3. Let simmer for 10-12 minutes and skim off any foam that rises up.

4. Remove the pot from the heat and let the chicken cool in the poaching liquid.

5. Remove the chicken from the pot, shred the chicken, and sprinkle in a little extra salt.

6. Store in the fridge for 3-4 days in an airtight container. This also freezes well!

----- SPICED PICKLED ONIONS -----

Ingredients:
- 1 red onion
- ¼ tsp cumin seeds
- ¼ tsp black peppercorns
- 2 cloves garlic, halved
- ½ cup white vinegar
- ½ tsp salt
- ½ tsp sugar
- Water to cover onions

Method:
1. Add all of the ingredients to a sauce pan.

2. Add enough water to just cover the onions.

3. Bring to a boil over medium heat and let boil for 3 minutes.

4. Remove from the heat and pour into a glass jar.

5. Let stand for several hours before serving to let the flavors get comfortable

6. These will store for weeks in the fridge in an airtight container

----- TOMATILLO SALSA -----

Ingredients:
- 6 tomatillos
- 1 jalapeno, stem removed,
- ½ onion, chopped
- Handful of cilantro stems (8-10 sprigs)
- Salt to taste
- Water for thinning

Method:
1. Bring a salted pot of water to a boil.

2. Drop in the tomatillos and boil for 8-10 minutes until just tender.

3. Drain the tomatillos and add to the food processor. Add the
cilantro, jalapeno, and chopped onion.

4. Pulse until you get a coarse mixture.

5. Spoon the mixture out into a dish and add a little water to thin it out to your desired texture.

6. Lastly, add salt to season it.

7. Let it sit for 30 minutes to let the salt work prior to serving.