New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde

Name: New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 ancho chile, coarsely chopped; 3 Tbsps ancho chile powder; 907 grams chicken legs and thighs, skinless; 946 milliliters chicken stock; 2 New Mexican chilies, coarsely chopped; 6 sprigs cilantro, plus more chopped, for garnish; 59 milliliters chopped cilantro leaves; 12 flour tortillas, warmed; 4 cloves garlic, thinly sliced; 2 Tbsps honey; 1 jalapeno, coarsely diced; 3 Tbsps fresh lime juice; 2 Tbsps olive oil; 3 Tbsps olive oil; 1 medium red onion, coarsely chopped; 8 servings Salt; 8 servings Salt and freshly ground pepper; 8 tomatillos, husked and coarsely chopped; 1 large yellow onion, thinly sliced

You can never have too many main course recipes, so give New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde a try. One portion of this dish contains around 19g of protein, 25g of fat, and a total of 464 calories. This dairy free recipe serves 8. Head to the store and pick up onion, chicken stock, lime juice, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Ancho Chili Powder

Whole Chicken

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Remove the chicken to a plate.

Ingredients you will need

Whole Chicken

Add the onion to the pan and cook until lightly golden brown.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add the garlic and cook for 1 minute longer.

Ingredients you will need

Garlic

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.

Ingredients you will need

Cilantro

Whole Chicken

Chili Pepper

Stock

Bone

Equipment you will use

Oven

Pot

Remove the chicken from the pot and strain the cooking liquid into a bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Bowl

Pot

When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces.

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Meat

Place the reserved cooking liquid into a medium saucepan and bring to a simmer.

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Sauce Pan

Add the shredded chicken, turn off the heat and let warm.

Ingredients you will need

Shredded Chicken

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

Ingredients you will need

Salsa Verde

Tortilla

Cilantro

Whole Chicken

Heat oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and jalapeno and cook until soft.

Ingredients you will need

Jalapeno Pepper

Onion

Add the tomatillos and cook until soft, about 10 to 15 minutes.

Ingredients you will need

Tomatillos

Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lime Juice

Cilantro

Honey

Equipment you will use

Blender

Equipment

Ingredients

Servings:

ancho chile, coarsely chopped 3Tbsps

ancho chile powder 907grams

chicken legs and thighs, skinless 946milliliters

chicken stock 2

New Mexican chilies, coarsely chopped 6sprigs

cilantro, plus more chopped, for garnish 59milliliters

chopped cilantro leaves 12

flour tortillas, warmed 4cloves

garlic, thinly sliced 2Tbsps

honey 1

jalapeno, coarsely diced 3Tbsps

fresh lime juice 2Tbsps

olive oil 3Tbsps

olive oil 1medium

red onion, coarsely chopped 8servings

Salt 8servings

Salt and freshly ground pepper 8

tomatillos, husked and coarsely chopped 1large

yellow onion, thinly sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Alexana Revana Vineyard Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 42 dollars per bottle.