New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde (Bobby Flay) |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3 tablespoons olive oil |
2 pounds chicken legs and thighs, skin removed |
salt |
3 tablespoons ancho chile powder |
1 large yellow onion, thinly sliced |
4 cloves garlic, thinly sliced |
1 ancho chile, coarsely chopped |
2 new mexican chilies, coarsely chopped |
4 cups chicken stock |
6 sprigs cilantro, plus more chopped, for garnish |
12 flour tortillas, warmed |
salsa verde, recipe follows |
2 tablespoons olive oil |
1 medium red onion, coarsely chopped |
1 jalapeno, coarsely diced |
8 tomatillos, husked and coarsely chopped |
3 tablespoons fresh lime juice |
2 tablespoons honey |
1/4 cup chopped cilantro leaves |
salt and freshly ground pepper |
Directions:
1. Preheat oven to 350 degrees F.
2. 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. Remove the chicken to a plate.
3. Add the onion to the pan and cook until lightly golden brown. Add the garlic and cook for 1 minute longer. 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. Remove the chicken from the pot and strain the cooking liquid into a bowl.
4. When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces. Place the reserved cooking liquid into a medium saucepan and bring to a simmer. Add the shredded chicken, turn off the heat and let warm.
5. Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
6. Salsa Verde:
7. Heat oil in a large skillet over medium heat. Add the onions and jalapeno and cook until soft. Add the tomatillos and cook until soft, about 10 to 15 minutes. Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.
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