Mexican · main

Salsa Verde Braised Chicken Tacos

Salsa Verde Braised Chicken Tacos reads umami 5.4, richness 4.5 and citrus 4.4 on Palate's 0–10 flavor X-ray — a Mexican main, about 1 hr 2 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.2 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 5.7 / 10
• Bitter & Earthy — 2.3 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 5.4 · Richness 4.5 · Citrus 4.4 · Sourness 4.3 · Salinity 4.0 · Funk & Ferment 4.0 · Allium 3.7 · Herbaceous 3.0 · Fruity 2.4 · Heat 2.2 · Earthy 2.0 · Sweetness 1.9 · Bitterness 1.8 · Warm Spice 1.7 · Floral 1.0 · Nutty 0.6

What's in it (16)

• boneless chicken — 907 g
• salt — 5 g
• black pepper — 3 g
• vegetable oil — 27 g
• white onion — 110 g
• garlic — 12 g
• tomatillo — 454 g
• jalapeo peppers — 200 g
• poblano chiles — 100 g
• low-salt chicken broth — 237 g
• cilantro leaves — 30 g
• cumin — 5 g
• limes — 130 g
• corn tortillas — 1200 g
• crumbled blue cheese — 57 g
• white onion — 59 g

Time & effort: about 1 hr 2 min · effort: involved

Nutrition (per 100 g, engine-estimated): 183 kcal, 11.8 g protein, 3.8 g fat, 26.9 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Pat the chicken thighs dry and season all over with 1/2 teaspoon of the salt and all of the black pepper.
2. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Sear the chicken in a single layer until deeply golden on the first side, 4-5 minutes, then flip and brown the second side, 3-4 minutes; transfer to a plate (it won't be cooked through yet).
3. Add the onion quarters, tomatillos, jalapeños, poblano, and garlic to the same pot, cut sides down, and cook without stirring until the tomatillos are blistered and lightly charred in spots, 5-6 minutes.
4. Pour in the broth and scrape up any browned bits from the bottom of the pot, then stir in the cilantro, cumin, and remaining 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally, until the tomatillos are fully softened and olive-drab, about 8 minutes.
5. Carefully transfer the vegetables and broth to a blender (or use an immersion blender in the pot) and puree until mostly smooth, 30-60 seconds.
6. Return the salsa verde and the seared chicken, with any collected juices, to the pot. Bring to a gentle simmer, cover, and braise over low heat, turning the chicken once, until it shreds easily with a fork and registers at least 165°F, 30-35 minutes.
7. Transfer the chicken to a cutting board and shred into bite-size pieces with two forks, then stir it back into the sauce along with the lime juice; taste and add more salt if needed.
8. Warm the tortillas directly over a gas flame or in a dry skillet until lightly charred and pliable, about 20 seconds per side.
9. Divide the chicken and sauce among the tortillas. Top with the diced onion, queso fresco, and extra cilantro, and serve with the lime wedges.

Dishes with a similar flavor shape

• Mediterranean White Bean and Spinach Skillet — Mediterranean
• Chicken Quesadillas with Melted Pepper Jack — Tex-Mex
• Chicken Enchiladas Verde — Mexican
• Greek-Style Turkey Burgers with Tzatziki — Greek
• Greek Pork Souvlaki Pita Wraps — Greek

Keep reading: what umami, richness, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.