Salsa verde is the easiest thing ever. Made fresh on your stovetop in 45 minutes (including the meat), you’ll never buy the sodium-laden jars again.
Make tacos, enchiladas, burritos…or dip tortilla chips in it!
If you don’t like heat, leave the jalapeño out, because it does make the sauce spicy. Add in green bell pepper as a replacement.
As always, corn tortillas are traditional. Flour tortillas will work fine, but because they’re larger, you’ll get fewer tacos.
Garnish how you like…cilantro, lime wedges, radish slices, queso blanco…or sour cream. Or queso dip. Or all of the above. So delicious.
Chicken with Salsa Verde
Yield 10-12 tacos or enchiladas.
- 2 pounds boneless skinless chicken cuts (such as breast or thigh)
- 2 tablespoons canola oil
- 1 1/2 cups chicken broth
- 1 pound tomatillos, papery shells removed, cut into small wedges
- 1 medium onion, thinly sliced
- 3-4 garlic cloves, crushed
- 1 jalapeño, sliced into rounds (optional)
- 1/2 teaspoon cumin powder
- juice of 1 lime
- salt to taste
- chopped cilantro
- radish slices
- queso blanco
- sour cream
- hot sauce
- lime wedges
Heat oil in a large fry pan (preferably cast iron) over medium-high heat; generously salt and pepper chicken, and add to pan. Brown meat 5 minutes per side. Remove from pan to a plate.
Add chicken broth and scrape up the brown bits in the pan. When broth is simmering, stir in tomatillos, jalapeño, onion, and garlic. Simmer on medium-high heat 15-20 minutes, or until tomatillos soften. Using a potato masher or a wooden spoon, crush the tomatillos.
Add the chicken back and simmer 10-20 minutes or until chicken is cooked through. Remove chicken and cut into slices; squeeze lime into sauce and season with salt if needed.
For enchiladas: heat tortillas, covered with a damp paper towel, in the microwave a few at a time, 15-20 seconds. Fill middle with a few slices of chicken, roll and place seam side down on a plate. Spoon verde sauce over the top. If desired, top with cheese and place under broiler for a few minutes to melt cheese. Finish with desired toppings.
For tacos: heat a dry skillet over high heat and lightly brown tortillas (corn only- heat flour tortillas using the microwave method above) until firm. Lay flat on a plate and add chicken, sauce and toppings as desired.