September 27, 2022

Roasted Chicken Tacos With Salsa Verde and Crema

I took a quick, impromptu poll on my show this morning and was surprised that chicken is your favorite taco. Happy Taco Tuesday!
Roasted Chicken Tacos With Salsa Verde and Crema
For the roasted chicken thighs:
6 Bone in, skin on chicken thighs
1 tablespoon Olive oil
Kosher salt and fresh ground pepper, to taste
1 tablespoon Mexican or regular oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
For the tacos:
12 Corn tortillas
1 cup Charred salsa verde (recipe follows)
1 cup Mexican crema or sour cream
White onion, minced
Radish, thinly sliced
Cilantro leaves, roughly chopped
Lime wedges, for squeezing
For the roasted chicken thighs:
Mix all of the dry spices to make a rub, or you can use your favorite, prepared Mexican rub.
Preheat oven to 375 degrees Fahrenheit.
On a baking sheet, toss chicken thighs with olive oil and the rub.
Roast chicken skin side up for 20-25 minutes or until it has an internal temperature of 165 F.
Remove from oven, let cool and shred the meat by hand, discarding any skin, bones, and cartilage. Set aside.
For the tacos:
Warm tortillas individually in a pan or good cast-iron skillet over medium heat for 1–2 minutes. You can also char them on a gas flame
Assemble the tacos, placing the chicken down first in the tortilla, followed by a drizzle of the charred salsa verde, a drizzle of crema and your favorite toppings.
Charred Salsa Verde
1/2 pound Tomatillos
2 Cloves Garlic, peeled
2 Jalapeño Peppers
1 tablespoon Vegetable Oil
1 small onion, quartered
Handful of torn, fresh Cilantro
Fresh Lime Juice from one lime
1 teaspoon Mexican or regular Oregano
1 teaspoon Ground Cumin
Kosher salt, to taste
Pre-heat your oven to 350
Remove the husks from the tomatillos and rinse to remove the sticky stuff, then halve.
Slice the jalapeño peppers in half and remove the white membrane and the seeds. Leave ’em if you like it hot!
Coat a baking sheet with oil and place the peppers, tomatillos, onion and garlic on the pan, skin up.
Bake for about 30 minutes, or until they’re nice and soft and roasted. Remove from the oven and cool.
Place all of the ingredients in a blender or food processor and process until smooth.
Taste and adjust the seasoning.
Roasted Chicken Tacos With Salsa Verde and Crema

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