Fresh chicken tacos with avocado, lime and cilantro
Chicken Soft Tacos with Ancho Chili and Cumin
Serves 4-6 or more
3/4 cup sugar*
6 cups cold water*
2 pounds boneless, skinless chicken breasts
1/4 cup ancho chili powder
1/4 cup ground cumin
2 Tablespoons kosher salt
2-3 Tablespoons vegetable oil
Dissolve the salt and sugar in the 6 cups of cold water in a pan or bowl large enough to also hold the chicken. Place chicken in the brine solution and let rest in refrigerator for no less than 1 hour, and up to overnight. Remove brined chicken pieces from solution, rinse with cold water and pat dry with paper towels. Cut chicken breasts into large chunks and pulse in a food processor until chopped but not mushy. Do this in batches, chopping one breast at a time. Place chopped chicken in a bowl.
Mix chili powder, cumin and salt in a small dish. Sprinkle liberally on chicken and toss well to coat.
Heat oil in a large cast iron skillet or wok over medium heat until oil shimmers. Place chicken into large skillet and or wok and cook, undisturbed, 1-2 minutes. Toss chicken, and continue to cook through, another 4-5 minutes or so. When chicken is cooked through, remove from pan, tent with foil and let rest.
Make homemade tortillas according to package directions.
To serve, place chicken on a tortilla and serve with your favorite taco toppings…avocado and cilantro is a good place to start. Enjoy!
