Last week, in the middle of an ordinary Tuesday afternoon I received a call from my close friend Susan S. who said, ” you are going to be jealous. ” Why? Susan was just sitting down to have lunch, a warm blue corn tortilla, (that her mother-in-law had brought from Mexico City) filled with shredded chicken and topped with homemade guacamole. I shrugged off her comment but guess what, I could not get the image of that blue corn tortilla with the green Haas avocado and the soft well seasoned shredded chicken out of my mind for the next two days. Is it the power of suggestion or am I still the same little girl who craves what everyone else has for lunch. I wanted to eat exactly what Susan was eating, but my mother is not here to complain to, and she wouldn’t know how to make chicken tacos anyway. So I made them myself, but I did have to substitute the pretty blue tortilla for a white one.
Shredded Chicken Tacos (adapted from the New York Times)
1 whole chicken
1 large white onion, peeled and quartered
5 cloves garlic, peeled and lightly crushed
1 tablespoon ground cumin
1 bunch cilantro
Salt and pepper to taste
Combine all ingredients in a soup pot and add water to cover. Turn heat to high, bring to a boil, and skim off foam that rises to the surface. Partially cover and lower heat to a simmer. Cook until chicken is done, about 30 minutes. Remove chicken from soup and cool. Take the chicken meat off the bones and remove skin. Shred chicken with fingers. Add about 2 Tbs of chicken stock to shredded chicken and season to taste. Serve with guacamole and salsa. Serves 4-6
Enjoy,
Irene
