Charred salsa verde braised chicken tacos

Ingredients

• bone-in, skin-on chicken thighs1.2kg
• tomatillos, husked and rinsed500g
• white onion, quartered1 large
• garlic cloves, peeled4
• serrano peppers, stemmed3
• fresh cilantro leaves30g
• ground cumin1 tsp
• dried oregano (Mexican if possible)1 tsp
• chicken broth250ml
• vegetable oil2 tbsp
• corn tortillas (small, for serving)18
• cotija cheese, crumbled100g
• lime, cut into wedges2
• salt and black pepperto taste

Directions

1. 1

   Heat a large cast-iron skillet or comal over medium-high heat. Place the tomatillos, quartered onion, whole garlic cloves, and serrano peppers directly on the dry skillet. Char them, turning occasionally, until they are blistered and blackened in spots, about 8–10 minutes. Transfer the charred vegetables to a blender, add the cilantro, cumin, oregano, and half the chicken broth. Blend until smooth to create your salsa verde.

2. 2

   Season the chicken thighs generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken thighs, skin-side down, and sear until the skin is deep golden brown and crispy, about 5–7 minutes. Flip and sear the other side for 3–4 minutes. Remove the chicken to a plate.

3. 3

   Pour off all but 1 tablespoon of the rendered fat from the pot. Reduce the heat to medium, then pour in the blended salsa verde. Cook, stirring frequently, for 5 minutes to deepen the flavors. The salsa will darken slightly and thicken.

4. 4

   Nestle the seared chicken thighs back into the pot, skin-side up. Pour in the remaining chicken broth, bringing the liquid almost to the top of the chicken (you may not need all of it). Bring to a gentle simmer, then cover the pot, reduce the heat to low, and cook for 35–40 minutes, until the chicken is incredibly tender and almost falling off the bone.

5. 5

   Remove the pot from the heat. Carefully transfer the chicken thighs to a cutting board. When cool enough to handle, shred the meat, discarding the bones and skin. Return the shredded chicken to the pot with the salsa and stir to coat. Taste and adjust seasoning with salt and pepper.

6. 6

   Warm the corn tortillas on a dry skillet or directly over a gas flame until pliable. Fill each tortilla with the braised chicken and salsa verde mixture. Top with crumbled cotija cheese, fresh cilantro leaves, and a generous squeeze of lime. Serve immediately.