Chicken Verde Tacos

Mexican food was one of the things I missed most while living in Switzerland. There was one Mexican Cantina in town, but is served Taco Bell style food and cost an arm and a leg.

Despite moving back to San Diego and having the best Mexican food the US has to offer, I decided I needed to learn the cooking basics in case we ever move back to Switzerland.

So I chummied up with my Mexican neighbors and asked a lot of questions, observed their every move in the kitchen and got myself invited to their family events to taste true authentic cuisine.

And now we have delicious, fresh and spicy authentic Mexican cuisine in the comfort of our home. I hope that you will all try these Chicken Verde Tacos. They are easy, and packed with flavor! You can also make the Verde sauce and use it as you would any salsa. I even used the leftover salsa and added it to my homemade  Alfredo sauce for kicked up pasta dish (which everyone, including the kids, devoured)!

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Chicken Verde Tacos

Author: Jackie

Ingredients

Verde Salsa

• 1 teaspoon oil
• 1 pound tomatillos , cut in half
• 1 medium onion , chopped
• 2 medium garlic cloves , chopped
• 1 serrano chili pepper (with or without seeds, based on preference), diced
• 1 poblano pepper , washed and seeds removed, chopped
• 2 tablespoon chopped cilantro
• 1 teaspoon salt
• Juice of 1 lime
• 1 cup chicken broth
• 1 cup water

Chicken Verde Tacos

• 1 ½ pounds boneless , skinless chicken breast
• 1 cup verde salsa
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon cumin
• ½ teaspoon oregano
• 1 cup charred corn (make on the BBQ or buy a bag from Trader Joe's)
• 8 corn or flour tortillas

Instructions

Verde Salsa

1. In a sauce pan heat oil.
2. Add tomatillos, onion, garlic, serrano and poblano.
3. Cook for 2 minutes.
4. Add chicken broth, water and salt.
5. Bring to boil.
6. Using an immersion blender, or a regular blender, carefully blend the mixture.
7. Add the chopped cilantro and lime juice.
8. Preheat your oven to 350 degrees.
9. Place chicken breasts in a 9 x 13 inch baking pan.
10. Sprinkle spices over chicken.
11. Pour Salsa Verde over chicken breasts.
12. Bake for 30 minutes.
13. If you have an electric mixer, place chicken breasts in the bowl and mix on low for 30 seconds using the paddle attachment.
14. Eh Voila! Perfectly shredded chicken. If you do not have an electric mixer, shred the chicken using 2 forks.
15. Heat your tortillas either on the grill or in the microwave.
16. Stuff with the chicken, pour some extra salsa on top, sprinkle some charred corn, maybe squeeze a bit of lime and sit back and enjoy every delicious bite.