New Mexican-Style Soft Tacos With Hacked Chicken, Salsa Verde

By á-174942

Ingredients

• SALSA VERDE:
• 3 tablespoons olive oil
• 2 pounds chicken legs and thighs skin removed
• Salt to taste
• 3 tablespoons ancho chile powder
• 1 large yellow onion thinly sliced
• 4 garlic cloves thinly sliced
• 1 ancho chile coarsely chopped
• 2 New Mexican chilies coarsely chopped
• 4 cups chicken stock
• 6 cilantro sprigs plus more chopped, for garnish
• 12 flour tortillas warmed
• 2 tablespoons olive oil
• 1 medium red onion coarsely chopped
• 1 jalapeño coarsely diced
• 8 tomatillos husked, and coarsely chopped
• 3 tablespoons fresh lime juice
• 2 tablespoons honey
• 1/4 cup chopped cilantro leaves
• Salt to taste
• Freshly-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees.

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

Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes. Remove the chicken from the pot and strain the cooking liquid into a bowl.

When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.

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

Salsa Verde: Heat oil in a large skillet over medium heat. Add the onions and jalapeño and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

This recipe yields 6 to 8 servings.