Chicken Confit Tacos with Jalapeño Schug
- large mixing bowls
- Food processor
INGREDIENTS
Chicken:
- 2 whole chicken legs with thighs
- 1 large red onion, roughly chopped
- 1 red chili pepper
- 4 garlic cloves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon allspice peppercorns
- 6 cups/1.5 liters oil
- 2 teaspoons honey
Schug:
- 8 green jalapeños
- 1 bunch cilantro
- 1 cup celery leaves
- 2 garlic cloves
- ½ lime, juiced
- ½ cup olive oil
- ½ teaspoon salt
Avocado Sauce:
- 1 ripe avocado
- 1 bunch cilantro
- 2 tablespoons mayonnaise
- ½ lemon, juiced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
- ⅓ cup chives, finely chopped
INSTRUCTIONS
- Cook the chicken, onion, chili, garlic, salt, pepper, allspice, and oil in a heavy pot over low heat until tender, about 2 hours.
- Remove chicken to a bowl, discard bones, and shred. Add cooked onions and garlic to the chicken and drizzle with honey.
- Blend jalapeños, cilantro, celery leaves, garlic, lime juice, olive oil, and salt until smooth.
- Blend avocado, celery greens, mayonnaise, lemon juice, salt, pepper, and olive oil until smooth. Stir in chives.
- Assemble tacos with chicken, schug, and avocado sauce. Serve warm.
FAQ
How can I make the chicken confit tacos ahead of time?
The chicken confit can be cooked up to three days before serving and stored in an airtight container in the refrigerator, submerged in some of its cooking oil to preserve moisture. The jalapeño schug and avocado sauce can be blended a day ahead, though it’s best to add the chives to the avocado sauce just before serving to keep it fresh and bright. When ready to serve, simply reheat the chicken gently over low heat and assemble the tacos.
What tortillas work best for chicken confit tacos?
Both corn and flour tortillas work well depending on your preference. Corn tortillas give a more traditional, earthy flavor that pairs beautifully with the richness of the confit chicken and bright sauces. Flour tortillas, on the other hand, provide a softer texture and can hold more filling without tearing, making them a good option if you like larger, overstuffed tacos. It’s recommended to warm tortillas on a skillet or open flame before serving to make them pliable and enhance their flavor.
Can I use another protein instead of chicken?
Slow-cooked pork shoulder or beef short ribs can also be used, providing a hearty base that works well with the same jalapeño schug and avocado sauce. For a vegetarian alternative, roasted mushrooms or jackfruit can mimic the shredded texture of confit chicken.
How do I prevent avocado sauce from browning in chicken confit tacos?
Always use freshly squeezed lemon or lime juice when blending, as the acidity slows oxidation. Store the sauce in an airtight container with plastic wrap pressed directly onto the surface to limit air contact. Another tip is to stir in a small splash of olive oil before refrigerating, which helps create a protective layer. It’s best to prepare the sauce close to serving time, but these techniques can keep it fresh and green for up to 24 hours.
How can I adjust the spice level?
For a milder version, remove the seeds and membranes from the jalapeños before blending. You can also substitute some of the jalapeños with green bell peppers for the same color and texture but with less heat. If you want more spice, leave the seeds in or add hotter chilies like serranos or habaneros.
What toppings go best with chicken confit tacos?
Pickled red onions provide acidity, while shredded cabbage or lettuce adds crunch. Crumbled cotija or feta cheese can lend a salty note, though this makes the dish no longer dairy-free. Fresh herbs like cilantro or chives complement the bright sauces already included. A drizzle of hot sauce or an extra squeeze of lime juice can boost sharpness and heat. The key is keeping toppings simple so they do not overshadow the confit chicken.
How do I store leftovers?
Leftovers of chicken confit tacos should be stored by separating the components. Keep the shredded confit chicken in an airtight container in the refrigerator, submerged in some cooking oil, where it will last for up to three days. The jalapeño schug and avocado sauce should be stored separately in containers, with plastic wrap pressed onto the avocado sauce to prevent browning. Tortillas should be kept in a sealed bag at room temperature or refrigerated if not used within a day. Reheat chicken gently over low heat before assembling tacos again.
