6 sprigs cilantro leaves plus more chopped, for garnish
0.3 cup cilantro leaves chopped
12 flour tortillas warmed
4 cloves garlic thinly sliced
2 tablespoons honey
1 jalapeño diced
3 tablespoons juice of lime fresh
2 tablespoons olive oil
3 tablespoons olive oil
1 medium onion red coarsely chopped
8 servings salt
8 servings salt and pepper freshly ground
8 tomatillos husked coarsely chopped
1 large onion yellow thinly sliced
Equipment
bowl
frying pan
sauce pan
oven
pot
blender
dutch oven
Directions
Preheat oven to 350 degrees F.
Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and ancho chile powder. Sear, skin-side down, in the oil until golden brown. Turn over and brown on the other side.
Remove the chicken to a plate.
Add the onion to the pan and cook until lightly golden brown.
Add the garlic and cook for 1 minute longer.
Add the chicken back to the pot, add the chiles, stock, and cilantro, and bring to a boil. Cover and roast in the oven until the chicken easily falls away from the bone, about 40 minutes.
Remove the chicken from the pot and strain the cooking liquid into a bowl.
When the chicken is cool enough to handle, remove bones and cut or shred the meat into bite-sized pieces.
Place the reserved cooking liquid into a medium saucepan and bring to a simmer.
Add the shredded chicken, turn off the heat and let warm.
Divide the warm chicken among the warm tortillas, top with Salsa Verde and chopped cilantro.
Heat oil in a large skillet over medium heat.
Add the onions and jalapeno and cook until soft.
Add the tomatillos and cook until soft, about 10 to 15 minutes.
Transfer the mixture to a blender, add the lime juice, honey, and cilantro, and blend until smooth. Season with salt and pepper.
