Shredded Chicken Green Salsa Tacos — Tacos de Pollo en Salsa Verde
Mexico City home tacos of shredded chicken simmered in a charred tomatillo and serrano salsa until the sauce clings to every shred, served on corn tortillas with onion, cilantro, and crema.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Poach 440g chicken thigh with 1 tsp salt, 2 bay leaves, and 0.5 onion piece in water (2cm coverage). Husk and rinse 10 tomatillos. Stem 4 serranos. Rough-chop 0.5 onion and peel 4 garlic cloves for salsa. Chop 1/4 cup cilantro for salsa and 1/4 cup for topping. Finely dice 60g onion for topping. Cut lime into wedges.
Simmer
Bring chicken to medium-high heat 5 minutes, reduce to medium-low, poach 14 minutes until opaque and shreds easily. Drain, reserving 240ml poaching liquid. Shred chicken finely with two forks.
Char
Char tomatillos and serranos in a dry skillet over medium-high heat 7 minutes, turning often, until blackened in patches and tomatillos collapse and release juice.
Build
Blend charred tomatillos, serranos, rough-chopped onion, garlic, 1/4 cup cilantro, and 0.5 tsp salt until coarsely textured and thick enough to coat a spoon.
Saute
Heat 2 tbsp oil in a large skillet over medium-high heat 1 minute. Pour in salsa, cook 3 minutes stirring until colour deepens to olive green and surface bubbles steadily. Add shredded chicken and reserved poaching liquid.
Reduce
Reduce heat to medium-low and simmer 7 minutes stirring occasionally, until sauce reduces to a glossy glaze clinging to every shred. While sauce simmers, char 4 corn tortillas over gas flame or in a dry skillet 20 seconds per side until dark spots appear and they become pliable.
Plate
Divide chicken between warm tortillas and top with diced onion, drizzled crema, and chopped cilantro. Serve with lime wedges on the side.
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