# Shredded chicken tacos with tomatillo salsa (from Ethan Chlebowski)

Video: [Taco Tuesday EP.1 // Shredded Chicken, Tomatillo Salsa, Spiced Pickled Onions](https://www.youtube.com/watch?v=-yxQJNITFwE) by [Ethan Chlebowski](https://www.youtube.com/@EthanChlebowski).
RecipesMD is not affiliated with Ethan Chlebowski. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$4.69 per serving, ~$14.08 for ~3 portions (assumed); saves ~$11.31* per serving (71%) vs ordering out (~$16.00*). * Estimate: 7 line(s) we couldn't price were filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario plate of 3 tacos at ~$16, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 6 boneless, skinless chicken thighs chicken thighs
- 1/4 onion onion _(amount estimated)_
- 4 cloves garlic
- to taste oregano
- 2 bay leaves bay leaves
- to taste salt
- to cover chicken water
- 1 red onion red onion
- 2 cloves garlic
- to taste peppercorns
- to taste cumin seeds
- to taste salt
- to taste sugar
- to taste white vinegar
- to taste water
- 10 small tomatillos tomatillos
- 1/4 white onion white onion
- 2 serrano peppers serrano peppers
- 1 handful cilantro
- to taste lime juice
- to taste salt
- to taste water
- to taste corn tortillas

## Steps

1. [2:08](https://www.youtube.com/watch?v=-yxQJNITFwE&t=128s) Prepare the aromatics for poaching the chicken by peeling garlic cloves, cutting a wedge of onion, and gathering oregano, bay leaves, and salt.
2. [2:18](https://www.youtube.com/watch?v=-yxQJNITFwE&t=138s) Place the chicken thighs in a pot, cover with water, and add the prepared aromatics. Bring to a boil, then simmer for 12 to 14 minutes.
3. [2:51](https://www.youtube.com/watch?v=-yxQJNITFwE&t=171s) Remove the chicken from the heat, let it cool in the liquid, then shred it using two forks. Season with salt and a splash of poaching liquid.
4. [4:15](https://www.youtube.com/watch?v=-yxQJNITFwE&t=255s) Slice the red onion and place it in a pot with garlic, peppercorns, cumin seeds, salt, sugar, vinegar, and water. Boil for 3 minutes, then transfer to a jar.
5. [5:25](https://www.youtube.com/watch?v=-yxQJNITFwE&t=325s) Boil the tomatillos in salted water for 7 to 8 minutes until tender, then drain.
6. [5:40](https://www.youtube.com/watch?v=-yxQJNITFwE&t=340s) Blend the boiled tomatillos, white onion, serrano peppers, and cilantro in a food processor until chunky.
7. [5:56](https://www.youtube.com/watch?v=-yxQJNITFwE&t=356s) Season the salsa with salt, lime juice, and a splash of water to thin it out, then transfer to a jar.
8. [6:15](https://www.youtube.com/watch?v=-yxQJNITFwE&t=375s) Char the tortillas on a gas grill, then assemble the tacos with shredded chicken, pickled onions, and tomatillo salsa.

## Equipment

- pot
- cutting board
- knife
- forks
- jar
- food processor
- strainer
- measuring cup
- gas grill

## What the video didn't say

- Exact measurements for spices (oregano, peppercorns, cumin seeds, salt, sugar) and liquids (vinegar, water) for the pickled onions and salsa.
- Heat levels for boiling and simmering.
- Number of servings and total preparation time.

Source page: https://recipesmd.com/v/ethan-chlebowski-chicken-tacos