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1
Special equipment: a tortilla press
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Preheat the oven to 400 degrees F. Toast the cumin and coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes.
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Cool the seeds, and then grind them finely in a spice grinder.
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Remove the paper husks from the tomatillos and rinse in cool water to remove any sticky residue; pat dry.
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Put the tomatillos, poblano, jalapeno, onion and garlic in a mixing bowl.
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Add half the ground cumin and coriander mixture, the agave or honey and olive oil and mix until the vegetables are coated.
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Season with some salt and pepper.
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Put the vegetables in a roasting pan.
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Coat the chicken, including the cavity, with grapeseed or canola oil and season with the remaining spice mixture and some salt and pepper.
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Put the chicken on top of the tomatillo mixture and roast until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F., about 1 hour.
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11
Meanwhile, using your hands, shape the masa into 8 even balls.
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Cut some wax paper into a few squares slightly larger than the tortilla press.
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Spray 2 pieces with some nonstick spray.
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Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press in the tortilla press to flatten.
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Remove the tortilla and set aside.
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Repeat with the remaining dough, using new pieces of wax paper if necessary.
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Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side.
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Keep warm while you finish the chicken.
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Transfer the chicken to a cutting board or platter to rest while you make the salsa verde: Put the vegetable mixture from the roasting pan in a blender along with the half the cilantro and the lime juice and blend until smooth; transfer the salsa to a mixing bowl and season with salt and pepper.
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20
When the chicken is cool enough to handle, remove and discard the skin.
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Using your hands, shred the meat, put it in a mixing bowl and stir in enough of the salsa verde to moisten.
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Taste and adjust seasoning or add salsa verde as needed.
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Put any extra salsa verde in a bowl to serve with the tacos.
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Fill the tortillas with the chicken mixture.
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Serve hot with the sliced radishes, cotija, the remaining cilantro, lime wedges, remaining cilantro, and additional salsa verde in bowls.
