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
452
FAT
66%
CHOL
7%
SOD
47%

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Ingredients for 6 servings

4 cups chicken stock

2 tablespoons olive oil

3 tablespoons olive oil

Salt and freshly ground pepper

1 large yellow onion, thinly sliced

2 pounds chicken legs and thighs, skin removed

2 New Mexican chilies, coarsely chopped

8 tomatillos, husked and coarsely chopped

4 cloves garlic, thinly sliced

Salsa Verde, recipe follows

3 tablespoons ancho chile powder

1 medium red onion, coarsely chopped

6 sprigs cilantro, plus more chopped, for garnish

1 ancho chile, coarsely chopped

3 tablespoons fresh lime juice

2 tablespoons honey

Salt

1/4 cup chopped cilantro leaves

1 jalapeno, coarsely diced

12 flour tortillas, warmed

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