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Pollo Tacos in Salsa Verde


Pollo Tacos in Salsa Verde

Serves 8 to 10

Taco Filling:

3/4 pound fresh tomatillos (about 8), husked and rinsed under hot water for 30 seconds
3 tablespoons vegetable oil
1/2 white onion, chopped
1 or 2 fresh jalapenos, stems removed and sliced
4 cloves garlic, peeled
1/2 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons chopped fresh epazote or marjoram (or 1 teaspoon toasted dried Mexican oregano)
1 teaspoon apple cider vinegar or rice wine vinegar
1/2 cup water
2 or 3 chiles de arbol or other small dry red chiles, toasted, stemmed and seeds removed
2 pounds (about 8 to 10 pieces) boneless chicken thighs, cut into 1-inch square pieces
1 teaspoon chile powder (optional)
salt and pepper to taste


6 ounces asadero or monterey jack cheese, grated
Corn tortillas

  1. Roast the tomatillos on a Santa Fe Grill in a hot oven, or under a broiler until about half of the surfaces are well charred.
  1. In a preheated skillet or heavy saucepan, add 1 tablespoon of oil, onions, jalapeno slices and garlic; sauté until onions are slightly browned and beginning to soften.
  1. Place in a blender with roasted tomatillos, salt, sugar, herbs, vinegar, water and dry chiles. Puree smooth.
  1. In the same skillet or pan, add remaining oil and heat until just beginning to smoke (very hot). Season chicken pieces with chile powder, salt and pepper; cook until browned on all sides.
  1. Pour in sauce puree, stir well, and reduce heat to simmer. Cook, stirring occasionally, for about 10 to 12 minutes. Remove from heat. Sauce should be fairly thick.
  1. Place corn tortillas on a baking sheet, top with chicken mixture and about a teaspoon of grated cheese. Place under a broiler or in a very hot oven (475 degrees) un

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