New Mexican-Style Soft Tacos With Hacked Chicken And Salsa Verde Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)
CAL
360
FAT
48%
CHOL
7%
SOD
44%

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Ingredients for 6 servings

4 cups chicken stock

3 tablespoons olive oil

1 large yellow onion, thinly sliced

2 New Mexican chiles, coarsely chopped

2 pounds chicken legs and thighs, skin removed

4 cloves garlic, thinly sliced

Salsa Verde, recipe follows

3 tablespoons ancho chile powder

6 sprigs cilantro, plus more chopped, for garnish

1 ancho chile, coarsely chopped

Salt

12 flour tortillas, warmed

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