Chicken with tangy salsa verde in small corn tortillas, topped with onion and cilantro.
KBy kserrato
Servings
4
8 pieces Tomatillos
2 pieces Jalapeño
1 pieces White onion
3 clove Garlic
1 cup Fresh cilantro
2 pieces Lime
700 g Boneless skinless chicken thighs
1 tsp Ground cumin
1 tsp Dried Mexican oregano
1.5 tsp Salt
1 tbsp Vegetable oil
0.5 cup Chicken broth
12 pieces Small corn tortillas
0.5 pieces White onion (finely diced, for topping)
0.5 cup Fresh cilantro (garnish)
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Sarah M. · Melbourne, AU
Char the Salsa
1. Heat the broiler to high 260°C (500°F). Place the tomatillos, jalapeños, the 1 white onion cut into thick wedges, and garlic cloves on a foil-lined tray. Broil 5 to 7 minutes per side until blistered and charred in spots.
2. Peel the garlic and transfer everything to a blender with the 1 cup cilantro, juice of 1 lime, and 0.5 tsp salt. Blend until mostly smooth but still slightly textured, then taste and adjust salt.
1 cup Fresh cilantro,
1 pieces Lime,
0.5 tsp Salt
Cook the Chicken
3. Season the chicken thighs with the cumin, oregano, and remaining salt. Heat the vegetable oil in a large skillet over medium-high heat and sear the chicken 4 minutes per side until golden.
4. Pour in the salsa verde and chicken broth, reduce heat to medium-low, cover, and simmer 15 to 18 minutes until the chicken reaches 74°C (165°F) and is tender.
0.5 cup Chicken broth
5. Shred the chicken in the pan with two forks and stir into the sauce. Simmer uncovered 3 to 5 minutes until the sauce clings to the meat, then squeeze in the juice of the second lime.
1 pieces Lime
Assemble and Serve
6. Warm the corn tortillas in a dry skillet over medium-high heat for 30 seconds per side until pliable and lightly toasted; overlap two per taco if desired.
12 pieces Small corn tortillas
7. Fill each tortilla with the salsa verde chicken and top with finely diced white onion and fresh cilantro. Serve right away, 3 tacos per person.
0.5 pieces White onion (finely diced, for topping),
0.5 cup Fresh cilantro (garnish)
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