New Mexican-Style Soft Tacos with Hacked Chicken an

Name: New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees F.
2
Heat oil in a large Dutch oven over medium-high heat.
3
Season chicken with salt and ancho chile powder.
4
Sear, skin-side down, in the oil until golden brown.
5
Turn over and brown on the other side.
6
Remove the chicken to a plate.
7
Add the onion to the pan and cook until lightly golden brown.
8
Add the garlic and cook for 1 minute longer.
9
Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil.
10
Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes.
11
Remove the chicken from the pot and strain the cooking liquid into a bowl.
12
When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces.
13
Place the reserved cooking liquid into a medium saucepan and bring to a simmer.
14
Add the shredded chicken, turn off the heat and let warm.
15
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
16
Heat oil in a large skillet over medium heat.
17
Add the onions and jalapeno and cook until soft.
18
Add the tomatillos and cook until soft, about 10 to 15 minutes.
19
Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth.
20
Season with salt and pepper.

2082

kcal

Calories

Fat

241

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 tablespoons olive oil, 2 pounds chicken legs and thighs, skin removed, Salt, 3 tablespoons ancho chile powder, and more.

Yes, New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions