Pollo Con Salsa Verde Tacos
Chef Connie
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
Mexican
Author:
Chef Connie
Servings
4-6
Prep Time
35 minutes
Cook Time
20 minutes
Indulge in Chef Connie's savory Chicken Tacos / Pollo con Salsa Verde, a tantalizing fusion of tender chicken simmered in tangy salsa verde, nestled in soft corn tortillas. Bursting with fresh flavors like cilantro, lime, and a hint of spice, these tacos are perfect for a quick weeknight meal or a festive gathering. Elevate your taco game with this delicious recipe that promises to satisfy your cravings with every bite! 🌮🍗🌶️
Ingredients
-
Please have 2 tablespoons Tequila Blanco on hand
-
1 pound chicken thighs
-
8 tomatillos
-
1 bunch cilantro
-
2 jalapenos
- 5 garlic cloves
- 1 tablespoon cumin
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2 limes
-
S&P Seasoning
-
24 ounces chicken stock
- 1 white onion
- Corn tortillas
- ¼ cup pepitas
- 1 tablespoon chili powder
-
4 ounces sour cream
-
4 ounces cotija
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1 bunch radishes
- Blender
- Rubber spatula
- Medium size bowl
- Dutch oven or large cast iron pan
- Large pan
- Sheet tray
- Medium saucepan
- Whisk
- Plastic wrap
- 2 tablespoons Tequila Blanco
MISE EN PLACE 🔪
Directions
Night Before Cooking
Remove the chicken from its packaging and pat dry with paper towels.
Husk, clean, and halve the tomatillos. Add to a blender, along with ½ of the cilantro (including the stems, torn), stemmed, diced & seeded (optional) jalapenos, 5 peeled garlic cloves, the cumin, and the zest of both limes. Blend and season with S&P Seasoning to taste. This is the salsa verde base.
In a medium bowl, season the chicken with S&P Seasoning and marinate with half of the salsa verde base. Cover the chicken and refrigerate overnight. Cover the remaining base and set aside in your refrigerator.
15 Minutes Before Cooking
Turn your oven on to 400F. Take the chicken out of your refrigerator to temper.
PREP 🥒
Dice ½ of the onion and slice the other ½ the onion. Pick the remaining cilantro leaves and chop, then mix with the diced onion.
- Slice 1 lime into wheels and the other into wedges. Thinly slice the radish.
HOW TO COOK 🍳
In a cast iron or large saute pan, sear chicken on the smoother side (where the skin once was) until golden brown. Kiss on the other side and land in a braising pan with the crispy side up.
- Meanwhile, in a medium pot, heat the poultry stock with remaining salsa verde base. Whisk thoroughly to combine.
- Once all the chicken is seared off, transfer to a sheet tray. Saute the diced onion in the residual chicken fat until tender. Deglaze with 2 tablespoons of tequila, then transfer the chicken back to the pan and let the flavors mingle.
- Pour the salsa verde and poultry stock mixture into the braising pan until the chicken. Bring everything to a simmer, then place the pan in the oven, uncovered, and braise for 15 minutes.
Meanwhile, add the pepitas, chili powder, and sliced lime wheels to a pan. Season with S&P Seasoning and toast over medium heat until golden brown crunchy. Allow to cool, then coarsely chop.
- Pull the chicken out and let cool until it can be handled. Shred and place back in the cast iron pan with the braising liquid. Reduce until nice and saucy.
- In the same saute pan you used to toast the pepitas, toast the tortillas until nice and soft.
- Assemble your tacos!!!! Tortilla, then saucy chicken, radishes, crema, fresh cilantro and white onion, and toasted pepitas.