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Chicken verde tacos

Chicken slowly braised in tomatillo salsa, shredded and tucked into warm tortillas. Start with a jar of salsa, or roast your own tomatillos for the from-scratch version.

By Jared Veldheer

Published

Servings
6, about 18 small tacos, with beans alongside
Total time
About 3 to 3½ hours; allow 20 minutes more for homemade salsa
Jump to recipe
Shredded chicken tacos with cheese and pickled onion, alongside pinto beans, a marshmallow-topped chocolate cake, chips and watermelon.
Tuesday's chicken verde tacos, with beans and a hot chocolate cake.

The cheater version works

I had prepared tomatillo salsa on hand, so that's what went into Tuesday's chicken. The cheater version. It worked great.

I built it up with a little Better Than Bouillon chicken base and a puck of the seasoned Wagyu fat I'd saved from making tacos. Those taco seasonings were already in the fat, and they played nicely with the tomatillo salsa.

This is a good place to have two options. Use ready-made salsa when you want an easy start. Roast some fresh tomatillos when you want to take it a little further. Both end up in the same covered pot with the chicken.

Let the chicken get tender

I ran the school batch in a Dutch oven at 300°F for about two and a half to three hours. At home, start checking sooner because the pot is smaller. You want chicken that comes apart easily with a fork, with enough salsa around it to keep it moist.

I use two ground-meat choppers, also called meat mashers, to pull the chicken apart. Press and twist them through the tender meat and it breaks into shreds. Two forks work too.

Once the chicken is shredded, finish it with fresh lime juice and season to taste with salt. That lime at the end brightens the whole pot. If the chicken tastes flat, there's a good chance it needs another pinch of salt. Toss it, taste again and get it right before filling the tortillas.

I use Smart Chicken tenders in the lunchroom. They donate the chicken to our program. The recipe keeps that cut, with an optional thigh swap if that's what you have.

And save some of those seasoned Wagyu drippings next time you make ground beef tacos. Freeze small portions in a silicone muffin mold, then put the solid pucks into a freezer bag. I added some to this chicken and finished the beans with a little more. A full school-size puck is more than a home pot needs, so start with a tablespoon.

Home recipe

Chicken verde tacos

The Lunch Lady · Jared Veldheer

Servings
6, about 18 small tacos, with beans alongside
Prep time
About 25 minutes
Cook time
About 2½ to 3 hours, with beans cooking alongside
Total time
About 3 to 3½ hours; allow 20 minutes more for homemade salsa

Equipment: A 4- to 5-quart Dutch oven with a tight lid, two ground-meat choppers (meat mashers) or two forks, skillet; 6-quart electric pressure cooker for the beans. A broiler-safe pan and blender are needed only for homemade salsa.

Ingredients

Check off ingredients as you go.

Chicken and the cheater salsa

Next-level option: roasted tomatillo salsa

Pinto beans with shallot and garlic

Instructions

Chicken and the cheater salsa

  1. Heat the oven to 300°F. Stir the salsa, chicken base and fat together in a Dutch oven. Add the chicken and turn it through the sauce. Cover tightly.
  2. Braise for about 2½ to 3 hours, starting checks at 1½ hours for this smaller batch. Stir gently and check the liquid at 2 hours. If the sauce is catching or drying around the edges, add ¼ cup water and cover again. Stop cooking as soon as the chicken shreds easily; it may be ready before the full time. It must also reach at least 165°F.
  3. Lift the chicken into a wide, heatproof bowl. Pull it apart with two ground-meat choppers, pressing and twisting through the tender meat, or shred with two forks. If the sauce in the pot looks watery, simmer it uncovered on the stove for a few minutes until it coats a spoon.
  4. Fold the shredded chicken back into enough sauce to coat it generously without leaving a puddle. Take it off the heat and stir in 1 Tbsp freshly squeezed lime juice. Season to taste with salt, toss well and taste again. If it tastes flat, add another small pinch of salt; add more fresh lime juice if it needs brightness. A little cider vinegar is optional, but keep the fresh lime finish. Taste the chicken itself before filling the tortillas.
  5. Warm the tortillas in a dry skillet, turning until pliable. Fill with chicken and serve with the beans, cilantro and lime wedges.

Next-level option: roasted tomatillo salsa

Use this instead of the prepared salsa. Makes about 2 cups; add a little water after blending to reach 2 cups if needed.

  1. Heat the broiler and set a rack about 6 inches below it. Put the tomatillos, onion, jalapeño and unpeeled garlic on a broiler-safe rimmed pan. Broil for about 8 to 12 minutes, turning halfway, until the tomatillos soften and develop dark patches. Remove the garlic sooner if it's ready.
  2. Peel the garlic. Let everything cool slightly, then pulse in a blender with the cilantro, salt and any pan juices. Keep a little texture. Measure out 2 cups, adding a splash of water if needed, and use it in the chicken recipe. Taste before adding more salt because the bouillon will season the braise too.

Pinto beans with shallot and garlic

Makes about 3 cups, enough for six small side portions.

  1. Set a 6-quart electric pressure cooker to Sauté. Add the oil and shallot and cook for about 6 to 8 minutes, stirring, until the edges turn golden. Add the garlic for 30 seconds, then the cumin, paprika, oregano and pepper for another 20 seconds.
  2. Add a splash of the broth and scrape the bottom clean. Add the beans, remaining broth, water, chicken base and bay leaf. Lock the lid and cook on high pressure for 48 minutes. Turn Keep Warm off and allow a full natural pressure release. Allow about 80 to 95 minutes total for heating, cooking and releasing.
  3. Check a few beans. They should be creamy all the way through. Older beans may need another 5 to 10 minutes under pressure, with more hot water if the pot is getting dry, followed by another natural release.
  4. Remove the bay leaf. Mash a few spoonfuls of beans into the liquid to give it body. Stir in a teaspoon of the Wagyu fat or butter, then the lime, cider vinegar and chili powder. Taste and add more fat or seasoning as needed. Taste again just before serving.

Recipe notes

  • I finished the school beans with lime, cider vinegar, salt and a little more chili powder. That's the last tasting that makes the pot. Keep those ingredients nearby and adjust yours the same way.
  • For a quicker bean side, use two 15-oz cans of pinto beans, drained and rinsed. Cook the shallot, garlic and spices as above in a saucepan, then add the beans and ¾ cup broth. Skip the extra water and start with no bouillon. Simmer for about 15 minutes, mash a few beans and add the same finish.
  • Boneless, skinless chicken thighs also work. Use the same weight, keep the pot covered and cook until they pull apart easily. Start checking at 2 hours. Timing depends on the cut and thickness.
  • To save taco drippings, strain out meat pieces, portion the fat into small silicone molds and refrigerate promptly, within 2 hours. Freeze, then transfer the solid portions to a labeled freezer bag. These seasoned drippings stay in the freezer, not on the counter.
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