New Mexican Chicken Tacos with Sweet Salsa Verde

Recipes » Main Dish » Tacos, Burritos and Enchiladas

An adaptation of a Bobby Flay recipe, this is probably the most delicious taco recipe ever!! The meat is also great in burritos, sandwiches, or with rice. Yummy!!

"This is one of the best recipes I had made that my husband enjoyed. " - nightangel2012

Yield: 6 Ready in 1 hours, 20 minutes

Cuisine: mexicanMain Ingredient: chicken

(5, 1) 0% would make again (reviews)

151 people favorited
Try Soon 83 people trying soon

New Mexican Chicken Tacos with Sweet Salsa Verde

After coming out of the oven, I let the chicken cool sloghtly before shredding. I used a combo of legs and thighs here. photo by verucalane

Add a photo of this recipe...

Snap a photo, digitize a written recipe! Try RecipeScan - you'll be amazed.

Recipe
Photos (1)
Nutrition
Notes

Ingredients

[ customize ] [ alert an editor ]

Original recipe makes 6

3 tablespoonolive oil

2 lbschicken skinless, bone-in chicken parts; (thighs work best)

1 Salt

3 tablespoonchile powder; (ancho if you have it)

1 largeyellow onion; sliced thin

6 clovesgarlic; pressed or thinly sliced

1 dried ancho chile; coarsely chopped or fresh poblano

2 New Mexican chiles; coarsely chopped *can use dried if you can't find fresh

4 cchicken broth

Cilantro; plus more chopped, for garnish (optional)

12 tortillas; warmed

SWEET SALSA VERDE:

2 tablespoonsolive oil

1 mediumred onion; coarsely chopped

1 jalapeno; seeded & coarsely diced

8 tomatillos; husked and coarsely chopped

3 tablespoonsfresh lime juice

2 tablespoonshoney

0.25 ccilantro leaves; chopped

1 salt and pepper; to taste

New Mexican Chicken Tacos with Sweet Salsa Verde Preparation

Preheat oven to 350.

Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, meaty side down, in the oil until golden brown. Turn over and brown on the other side. Remove from pan and set aside.

Add the onion to the pan and cook until lightly golden brown. Then add garlic and cook for 1 minute longer. Return the chicken & add the chiles, broth, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 45 min. (MAKE SALSA VERDE WHILE CHICKEN IS IN THE OVEN). Remove the chicken from the pot and strain the juices into a bowl.

When the chicken is cool enough to handle, remove bones and shred with a fork. Place the reserved liquid in a medium saucepan and bring to a simmer. Add the shredded chicken, and cook for a couple of minutes- just til warm.

Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.

SALSA INSTRUCTIONS:

Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and 10 to 15 minutes, until soft. Put in blender, add remaining ingresients & blend until smooth. Season with salt and pepper.