Pulled Chicken Tacos With Yummy Salsa

• I’m on a kick with the tacos and before we run off to volunteer at one of the Winery Festivals today, here is another one to make you happy.

Pickled Onions

You will really love the vibrant bite to these and will want to use them on everything.

• 1/2 cup white vinegar
• 1/4 cup Pinot Noir wine
• 3 tbsp. sugar
• pinch of kosher salt
• 2 drops hot sauce
• 1  1/2 cups sliced red onion, packed down

Put all the ingredients (except onion) in a saucepan and bring to a boil.  Add the onion and cook only for 30 seconds. Transfer to a clean 500 ml glass jar. Set aside to cool completely then cover and refrigerate. Before using, be sure to drain off the brine.

Salsa Made With Fresh Pineapple

• 2 cups fresh pineapple, diced
• 1 jalapeno chile, seeded, finely chopped
• 2 tbsp. chopped cilantro
• 1 tbsp. freshly squeezed lime juice
• pinch of salt and pepper

Mix all together in a bowl, cover with saran wrap and keep in the refrigerator. Just before using, bring to room temperature for best flavour.

• Pulled Chicken
• 6 chicken legs
• 1/2 cup your best barbecue sauce
• 12 x 6″ corn tortillas (flour ones get too mushy)

Place the legs (the chicken, not yours) in a roasting pan and roast for about 50-55 minutes until cooked completely. Cool down enough to handle and remove the meat, throwing out the bones, fat and skin.

Pull the meat in thick threads and place in the barbecue sauce in a saucepot and stir until hot. (5-6 minutes).

Warm the tortillas by grilling for 5 seconds on each side. Lay them out and divide the chicken equally. Top with the salsa and the pickled onion.

What a great way to start the evening with friends/family.  Make it a regular dish to make. Add a glass of wine, throw a steak on the barbecue and such fun ahead.