Anti Inflammatory Salsa Verde Chicken Tacos with Roasted Tomatillo Sauce
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Learn more →Ingredients
4 servings
For the roasted tomatillo sauce
- 1 lb tomatillos (about 10–12 medium), husked and rinsed
- 2 poblano peppers, halved and seeded
- 1 jalapeño, halved and seeded
- 1 medium white onion, quartered
- 4 garlic cloves, unpeeled
- 2 tbsp olive oil, divided
- ½ cup fresh cilantro leaves and tender stems
- 1 tsp ground cumin
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
For the chicken
- 1.5 lbs boneless, skinless chicken thighs
- ½ cup low-sodium chicken broth
For serving
- 8 corn tortillas (6-inch)
- ½ cup white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
- 1 avocado, sliced (optional)
- ¼ cup mexican crema or sour cream (optional)
Instructions
- 1
Position an oven rack 4–6 inches from the broiler element and preheat the broiler to high. Arrange the tomatillos, poblano halves, jalapeño halves, onion quarters, and unpeeled garlic cloves on a large baking sheet. Drizzle with 1 tbsp of the olive oil and toss to coat.
- 2
Broil the vegetables for 8–10 minutes, turning the tomatillos and onion once halfway through, until the tomatillos are blistered and softened, the peppers are charred at the edges, and the garlic is tender. Remove from the oven and let cool for 5 minutes. Peel the garlic cloves.
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