1 tablespoon evoo
3 tablespoons unsalted butter
2 lbs Chicken thighs skin on
1 large Fennel with fronds
1 med Onion
salt and pepper to taste
corn tortillas
Condiments optional, but recommended
queso fresco
salsa verde
fronds from fennel
slices of lime
cilantro
Preheat oven to 400, Prepare a sheet pan lined with aluminum foil and place a wire rack on it. set aside.
1. For the Chicken: Remove skin without tearing, rinse, pat dry, layout flat on on the wire rack skin side down and lightly sprinkle with salt. Bake for 10 minutes, flip over skin, sprinkle with salt and bake for another 10 minutes or till desired crispiness. Once skins are finished, chop up and set aside.
2. Next cut meat off from bone and cut into 1-2 inch chunks. set aside (saves bones to make stock)
3. Next, prepare fennel by cut of tops of fennel and save some of the fronds for garnish. Using only the bulb, slice in half and slice the halves in thin slices making about 3 cups. set aside. dice the onions and set aside
4. Cooking directions: Heat cast iron pan on med heat, add oil and butter and cook till butter is melted. add onions and cook till translucent about 3 minutes. Next add sliced fennel and mix with onions, press everything flat and let cook for about 5 minutes paying attention to not burn. Mix and repeat this till fennel and onions are slightly caramelized. about 10 minutes
5. Add chicken, salt and pepper to taste and mix everything together. Press it all flat in the cast iron and let sit. These next steps are important to get everything caramelized and cook out the moisture. Press it all flat and cook for 3 to 5 minutes at a time. Mix and repeat till it starts browning and sticking to the pan. Once you reached this, turn the heat to high and continue cooking while scrapping the pan and mixing till all is brown and caramelized. This whole process takes about 15 minutes.
6. Assemble the taco: Place meat on warm tortilla, top with the desired condiments and finish with crispy skin chicharro