Stewing meat for tacos has its benefits because after it cooks down you are left with an amazing liquid to dress your tacos with. And during the few hours it takes for the meat to cook down you can adequately prepare the rest of the ingredients. Within this recipe is a mini-recipe for a frequently used simple mixture of aromatics and herbs called Recaito. The extra Recaito you will have from these tacos can be stored in the freezer and used in future recipes especially when a sautéed base flavor is involved.
- 2 chicken breasts
- 2 bone-in chicken thighs
- 2 large Spanish Onions (one for stew sauce, one for Recaito)
- 2/3 cup Recaito* (see below)
- 1 can (8 oz) plain tomato sauce
- 2 tablespoons Dominican oregano
- 2 tablespoons ground cumin
- 2 Goya pickled green peppers
- 2 teaspoons kosher salt
- 2 bay leaves
- 3 poblano peppers
- 1 white onion
- 1 package corn tortillas
- 1 bunch cilantro
- 1 bunch culantro
- 1 large Spanish onion, peeled and cut into large chunks
- 25 cloves of garlic, peeled
Loosely chop cilantro and culantro. Reserve 1/4 cup of chopped cilantro for taco fixings. Combine all remaining ingredients in a food processor and finely process until paste-like texture is achieved. This makes 2 1/2 cups, which you can store Recaito in freezer and use as needed.
- Wash chicken and cut breasts into 1/3 pieces diagonally across the grain.
- Place chicken breasts and thighs in a large, wide pot and fill with water until chicken is covered in 1 inch of water. Peel onion and cut in half, vertically (pole to pole) and place onion halves in with chicken parts along with bay leaves. Finely chop pickled green peppers and add to pot.
- Stir in Recaito mixture, tomato sauce, oregano, cumin, and salt.
- Over medium heat, bring to a brief boil. Reduce heat to a low simmer for a approximately 2 1/2 hours. You should remove onion halves after the first hour, then continue to simmer an additional hour, or until chicken becomes delicate and falls apart easily when handled and liquid level begins to meet the level of the chicken.
- While chicken is cooking, prepare taco fixings.
Roast poblano peppers over a direct stovetop flame until skins are charred on all sides. Rub off charred skins, and remove cores and inner ribs.
Slice cooked poblano into thin strips and sprinkle lightly with kosher salt. Dice white onion to desired size and stir together with reserved cilantro. Set aside fixings.
- Briefly remove chicken from stew and pull apart gently with a fork to create nicely shredded pieces and remove thigh bones. Return shredded chicken to simmering stew and let rest in liquid for at least 20 minutes.
- Heat corn tortillas on a flat surface over medium heat and assemble tacos with fixings. Use stewing liquid for sauce.