Sisig Chicken Tacos
shared by Jennifer
Details:
-
PT25M
- Prep Time: 25 Minutes PT45M
- Cook Time: 45 Minutes PT1H10M
- Total Time: 1 Hour 10 Minutes
- Difficulty: Intermediate
- Serves: 10 tacos
- Cuisine: American
Combine the sour cream or yogurt, lime, cilantro, scallion, and a pinch of salt in a mini food processor or blender. Process until smooth. Taste and add m
Ingredients:
- 1 cup plain Greek yogurt or sour cream
- Juice of 1 Lime plus more for garnish
- 1 cup fresh cilantro leaves and stems
- 1 finely chopped green onions (aka scallions) plus more for garnish
- kosher salt
- 3 pounds bone-in chicken breast or thigh pieces
- 3 dried chile de arbol
- 8 garlic cloves divided
- 2 bay leaves
- 2 teaspoons black peppercorns
- 2 tablespoons coconut, grapeseed, or peanut oil
- 1 tablespoon unsalted butter
- 1/2 medium red onion finely chopped
- 1 red, orange, or yellow bell pepper finely chopped
- 1 inch piece fresh ginger peeled and grated
- 3/4 teaspoon smoked paprika
- 1/2 cup freshly squeezed lime juice
- 1/3 cup 100% pure pineapple juice
- 1/4 cup red wine vinegar
- 1/4 cup low-sodium soy sauce
- 1 to 2 serrano or Thai chile sliced and seeded (if desired), optional
- Sambal or Chile-garlic sauce for serving
- 10 corn tortillas
For the cilantro sauce
Directions:
- Combine the sour cream or yogurt, lime, cilantro, scallion, and a pinch of salt in a mini food processor or blender. Process until smooth.
- Taste and add more salt or lime as desired.
For the chicken
Directions:
- Season the chicken pieces all over with 1 tablespoon of the salt then place in a large, heavy-bottomed pot with the chiles, bay leaves, 3 of the garlic cloves, and peppercorns.
- Add just enough water to cover (about 6 cups) and bring to a boil over high heat.
- Cover, then decrease the heat to medium-low and simmer until the chicken is cooked through, about 15 to 20 minutes.
- Remove the chicken from the liquid set aside until cool enough to handle. Discard the skin and bones, then shred meat into bite-sized pieces with two forks.
- Toss meat with a pinch of salt and set aside until ready to use.
For the sisig
Directions:
- Finely chop the remaining garlic then heat the oil in a large nonstick pan over medium-high heat. When it shimmers, add the shredded chicken and cook until crisp.
- Remove chicken to a plate then return the pan to the stove, add the butter, the onions and peppers, and cook, stirring occasionally, until just softened.
- Add garlic, ginger, paprika, about 10 cranks of black pepper, and cook until fragrant, another 30 seconds.
- Add the pineapple juice, lime juice, vinegar, and soy sauce and cook until liquid reduced by 2/3, about 5 minutes. Stir in the chicken and chiles (if using) and cook just until the sauce coats the bottom of the pan and the chicken.
- Serve in warmed tortillas, topped, as desired, with cilantro sauce, a squeeze of lime, chile-garlic sauce, and/or scallions.