Ingredients
- 1/4 cup boiling water
- 1/2 cup white wine vinegar
- 1 tablespoon salt
- 1 1/2 tablespoon sugar
- 1 tablespoon small red onion, sliced thinly
- 1/4 cup boiling water
- 1/2 cup white wine vinegar
- 1 tablespoon salt
- 1 1/2 tablespoon sugar
- 1 tablespoon small red onion, sliced thinly
- 8 piquillo peppers, small dice
- 1 serrano chile
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon aged sherry vinegar
- 1 tablespoon honey
- 3 tablespoon chopped flat leaf parsley
- 1/4 cup boiling water
- 1/2 cup white wine vinegar
- 1 tablespoon salt
- 1 1/2 tablespoon sugar
- 1 tablespoon small red onion, sliced thinly
- 8 piquillo peppers, small dice
- 1 serrano chile
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon aged sherry vinegar
- 1 tablespoon honey
- 3 tablespoon chopped flat leaf parsley
- 1 tablespoon spanish smoked paprika, sweet
- 1 tablespoon good quality paprika
- 1 teaspoon ground fennel
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 1/4 cup boiling water
- 1/2 cup white wine vinegar
- 1 tablespoon salt
- 1 1/2 tablespoon sugar
- 1 tablespoon small red onion, sliced thinly
- 8 piquillo peppers, small dice
- 1 serrano chile
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon aged sherry vinegar
- 1 tablespoon honey
- 3 tablespoon chopped flat leaf parsley
- 1 tablespoon spanish smoked paprika, sweet
- 1 tablespoon good quality paprika
- 1 teaspoon ground fennel
- 1 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1 tablespoon salt
- 2 pound boneless, skinless chicken thighs
- 3 tablespoon spanish spice rub
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon medium spanish onion, diced
- 6 tablespoon garlic cloves, smashed but left whole
- 8 sprig fresh thyme
- 1 sprig 28-ounce can san marzano whole peeled tomatoes, drained from their liquid
- 2 cup low-sodium chicken stock
- 4 ounce aged manchego cheese, finely grated
- 15 ounce soft corn tortillas
Preparation
Baking Directions:
For onions:1. Put pinch of saffron in small bowl and carefully pour in the boiling water.
Set aside to bloom for flavor and color to develop.
2.Place onions in a medium bowl and set aside.
3.Bring vinegar, sugar, salt and bloomed saffron and its liquid to a boil in a small saucepan and cook until sugar and salt are dissolved.
Remove from heat and carefully pour liquid over onions.
Set aside to cool slightly, can cover and refrigerate for at least 30 minutes and up to 8 hours.
For piquillo pepper relish:Put the piquillo peppers, vinegar, honey, olive oil and parsley in a medium bowl.
Toss to combine and set aside.
Cover and refrigerate for at least 30 minutes and up to 8 hours.
For Spanish spice rub:In a small bowl combine all the spices and mix to combine.
Set aside.
For taco:1. Preheat oven 350 degrees.
2.Heavily season both sides of chicken with the spice rub.
3.Heat 2 tablespoons of olive oil in a roasting pan or large braising pan on high heat until oil begins to shimmer.
Add the chicken to the pan and sear until golden brown on both sides.
Add the onion, garlic, thyme sprigs, tomatoes and chicken stock to the pan.
4.Cover the pan tightly with aluminum foil and put in the oven.
Braise in the oven for 1 hour until chicken is fork tender.
Remove and let cool slightly.
5.Remove and discard thyme sprigs and transfer chicken and ½ cup of the braising liquid to a bowl.
Using tongs or 2 forks, gently shred chicken into bite sized pieces.
Add cheese to the chicken mixture and toss to coat.
6.Divide the mixture among the corn tortillas.
Top each taco with some relish and pickled onions.
