These easy shredded chicken tacos are a mix up of two favorite recipes on the blog — tender shredded chicken and creamy cilantro sauce. Both the chicken and sauce can be made in advance. The chicken will keep in the fridge up to 3 days and in the freezer up to a month. The sauce will keep in the refrigerator for about a week and is delicious spooned onto salads, rice bowls and eggs.
1 1/2 pounds boneless chicken thighs (or combination of thighs and breast)
1 medium onion, peeled and sliced
4 cloves garlic, peeled and lightly crushed
1 bay leaf
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1/2 cup sour cream
2 tablespoons fresh lime juice
1/2 jalapeño, seeds and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste
12 small corn or flour tortillas
1 medium tomato, chopped
Cheese such as queso fresco for serving
1 lime, cut into wedges
Combine chicken, onion, garlic, bay leaf, salt, cumin and pepper in a large heavy-bottomed saucepan. Add just enough water to cover the chicken. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top.
Adjust the heat so that the water simmers very gently around the chicken. Cook until chicken is very tender, about 30 minutes.
Transfer chicken to a cutting board. Once it is cool enough to handle, use two forks or your fingers to shred the meat.
After removing the chicken, boil the liquid remaining in the saucepan until it has reduced by one-third, or until its flavor has concentrated.
Spoon about 1 cup of the concentrated cooking liquid over the shredded chicken and toss to coat. Use within 2 to 3 days or freeze.
Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
Fill each warmed tortilla with chicken and tomatoes. Top with cheese and a drizzle of the cilantro sauce. Serve with extra sauce and lime wedges on the side.