Tacos Verdes De Pollo
- mariaantonette
- Nov 5, 2014
- 2 min read
Have you ever had enchiladas? If not, you’re missing out! This classic Mexican dish is made with shredded meat wrapped in corn tortillas smothered with zesty salsa. Today’s creation was inspired by Chef Ary’s favorite homemade chicken enchiladas. Instead of pouring the salsa on top and baking like a casserole, I decided to make stewed chicken in salsa verde as the taco filling. Cooking the chicken in the salsa kept it moist and added more flavor to the salsa. I also made pickled red onions with habaneros to give some kick to these teeny-weeny tacos. A real treat to satisfy your taco cravings!
Cilantro Chicken in Salsa Verde
Ingredients
3 pcs Chicken Breasts, boneless & skinless
½ lime juice
½ cup cilantro, chopped
1 ½ lbs tomatillo
2 medium jalapenos, finely chopped
1 medium yellow onion, finely chopped
3 cloves garlic, chopped
¾ cup cilantro, chopped
½ tsp cumin
Salt & Pepper
Corn Tortillas
Directions
1. Marinate chicken in lime juice, cilantro, salt, and pepper.
2. In a pot, put tomatillos and jalapenos together and fill with water. Boil until tomatillos and jalapenos are soft.
3. Meanwhile, chop the garlic, onion, and cilantro. Set aside.
4. Drain boiled tomatillos and jalapenos in a colander and return to the same pot.
5. Partially mash tomatillos and jalapenos using a masher or spatula. Add garlic and onions, and cook for about 5 minutes until tender.
6. Puree the mixture using a hand blender while cooking. You can keep mashing it with spatula if blender is not available.
7. Throw a bunch of cilantro in the pot. Add cumin, salt and pepper. Mix.
8. Simmer until it gets the consistency of a sauce.
9. Broil marinated chicken for 10 minutes each side.
10. Transfer broiled chicken into the pot of salsa verde and keep simmering until chicken is fully cooked.
11. Take the cooked chicken out of the pot and shred. Return the shredded chicken to the pot.
12. Cook for another 15-20 minutes.
Pickled Red Onions
Ingredients
2 large red onions, thinly sliced in rings
2 habaneros, julienned
3 cloves of garlic, thinly sliced
¾ cup rice vinegar
1 Tbsp sugar
½ tsp salt
Peppercorns
Directions
1. Boil a pot of water, blanch onions and garlic for 2 minutes.
2. Set aside and let cool.
3. In a small sauce pan, combine vinegar, sugar, salt, and peppercorns. Cook for about a minute or until simmering. Turn off heat and let cool.
4. Transfer cooked onions and garlic in a glass jar. Add habaneros.
5. Pour cooked vinegar over the onion mixture. Seal tightly.
6. Pickled onions are ready in 2hrs. Refrigerate.
Tortillas
1. Heat tortillas on top of the stove.
2. Assemble your scrumptious tacos. Enjoy!
A variety of salsas can be made using different chilies and spices of your liking. Pork, beef or vegetables would also be very interesting to try. Mix and match meat and salsa for a build-your-own taco outdoor picnic.
From Kitchen with Love,
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