Carnitas tacos are a favorite, but the cook time makes them impossible to do through The Pantry SB. But chicken thighs have a similar richness and are much quicker to cook. The quick pickled red onion cuts the richness and adds a brightness that you don’t find in every taco.

We Provide
  • 1 Lbs Boneless Chicken Thigh Meat
  • 1 Red Onion
  • 1 Jalapeño
  • 6 Small Corn tortillas
  • ¼ C. White Vinegar
  • 1 Tablespoons Sugar
  • 1 Oz. Cilantro
  • 1 Tablespoon Cumin
You Provide
  • Salt and Pepper
  • Olive Oil
  • Sauté Pan
  • Small Saucepan
  • Heat resistant bowl
  • Cutting Board
  • Chefs Knife
  • 1 Tablespoon Salt
  • ¼ C. Water
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Step 1

Recipe72 1

Combine vinegar, water, sugar and salt in small saucepan and place over medium heat. While that heats up, thinly slice the red onion and jalapeno into half moons. Place in heat resistant bowl.

Step 2

Recipe72 2

Once the vinegar and water has come to a boil, pour over onions and jalapeño.  Stir to combine and set aside until its time to plate.

Step 3

Recipe72 3

Preheat sauté pan over high heat with 1 tablespoon olive oil. While the pan heats up, remove any visible fat from the chicken thighs. Cut the thighs into slices and then cubes and season with cumin, salt and pepper. Once the oil in the pan starts to smoke, add chicken and cook over medium heat for 7 minutes, stirring frequently to ensure even cooking.

Step 4

Recipe72 4

While the chicken cooks, make the salad and roughly chop the cilantro.

Step 5

Recipe72 5

Once the chicken is cooked through, remove from heat. While the chicken rests, heat the tortillas on the stovetop over medium heat with a little oil until they are warm and pliable.

Step 6


Get plating! Lay down 2 tortillas and add ¼ of the chicken to each. Top with pickled onions and jalapeños and a heavy pinch of cilantro.



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