Sisig is basically crispy pork bits with chiles, onions, and citrus -- like carnitas' cousin -- so you can understand that I was instantly hooked on sisig tacos since I first tried them at Señor Sisig's food truck. And now I bring a version of these Filipino Chicken Sisig Tacos recipe to you!
1cupplain Greek yogurtor sour cream or Mexican crema
Juiceof 1Limeplus more for garnish
1cupfresh cilantro leaves and stems
1finely chopped green onions (aka scallions)plus more for garnish
Kosher salt
For The Chicken:
3poundsbone-in chicken breast or thigh pieces
1tablespoonkosher salt
3dried chile de árbol
3garlic cloves
2bay leaves
2teaspoonsblack peppercorns
For The Sisig:
2tablespoonscoconut, grapeseed, or peanut oil
1tablespoonunsalted butter
1/2mediumred onionfinely chopped
1red, orange, or yellow bell pepperfinely chopped
1inch piecefresh gingerpeeled and grated
3/4teaspoonsmoked paprika
1/2cupfreshly squeezed lime juice
1/3cup100% pure pineapple juice
5garlic cloves
1/4cupred wine vinegar
1/4cuplow-sodium soy sauceor gluten-free Tamari
1to 2serrano or Thai chile sliced and seeded (if desired), optional
For Serving:
Sambal or Chile-garlic saucefor serving
10corn tortillas
Instructions
For The Cilantro Crema: Combine the sour cream or crema or yogurt, lime, cilantro, scallion, and a pinch of salt in a mini food processor or blender. Process until smooth. Taste and add more salt or lime as desired.
For The Chicken: Season the chicken pieces all over with 1 tablespoon of the salt then place in a large, heavy-bottomed pot with the chiles, bay leaves, 3 of the garlic cloves, and peppercorns. Add just enough water to cover (about 6 cups) and bring to a boil over high heat. Cover, then decrease the heat to medium-low and simmer until the chicken is cooked through, about 15 to 20 minutes.Remove the chicken from the liquid set aside until cool enough to handle. Discard the skin and bones, then shred meat into bite-sized pieces with two forks. Toss meat with a pinch of salt and set aside until ready to use.
For The Sisig: Finely chop the remaining garlic then heat the oil in a large pan over medium-high heat. When it shimmers, add the shredded chicken and cook until crisp. Remove chicken to a plate then return the pan to the stove, add the butter, the onions and peppers, and cook, stirring occasionally, until just softened. Add garlic, ginger, paprika, about 10 cranks of black pepper, and cook until fragrant, another 30 seconds.
Add the pineapple juice, lime juice, vinegar, and soy sauce and cook until liquid is reduced by 2/3, about 5 minutes. Stir in the chicken and chiles (if using) and cook just until the sauce coats the bottom of the pan and the chicken.
For Serving: Serve in warmed tortillas, topped as desired, with cilantro sauce, a squeeze of lime, chile-garlic sauce, and/or scallions.