First up, the chicken. Season it with some salt and get it browned up in a large pan, or my preference, a pressure cooker. You don’t need it fully cooked or anything, just get some color on it for flavor. Once it’s browned, you can go ahead and add in your chopped onion, diced pepper, cilantro stems and that salsa. Then just barely cover it with water, put on a lid and let it cook, for a while. In the pressure cooker I let it go for about 20 minutes, then let it release naturally. If you’re cooking it on the stovetop I would let it cook, covered, for at least 45 minutes at a low simmer, an hour would probably be better. Just make sure to check on it every now and then to make sure all your liquid hasn’t boiled away and nothing is burning.

You’ll know that chicken is done when it’s just about falling apart. It should easily fall off the bone, if that’s happening, you’re good to go. You can then go ahead and remove it from the pot and let it cool slightly. You can also go ahead and remove that bundle of cilantro stems, they have given all they have to give. Then go ahead and let your sauce simmer and reduce, if needed, while you get all your toppings situated, shred that chicken (get rid of any bones) and get your tortillas warmed up. I like to put em over an open flame on the stove for a few seconds on each side.

The final steps are making sure to taste that sauce to check for seasoning and adjust as needed. Then go ahead and add that chicken back in, stir it all up and then get to eating those tacos. I trust you know where to take it from here out. Eat up!