2jalapenosseeds and ribs removed and roughly chopped
1tsp salt
1/2of the tops of the cilantro bunch
2garlic clovesminced
2flour tortillastorn in large pieces
Assembly
Corn or flour tortillastoasted
Remaining cilantro leaveschopped
Garnishes such as Cotija cheeseavocados, tomatoes
Instructions
Chicken
In a 7 quart dutch oven or stock pot cook the chicken, cilantro stems, salt, pepper, onion, garlic, bay leaf, and 12 cups water. Bring to a boil. Reduce to medium-low and simmer covered, stirring occasionally until chicken is cooked completely, approximately 30 minutes.
Remove chicken from saucepan and strain the liquid through a fine mesh strainer. Reserve 4 cups of the liquid and save the remaining liquid for another use. (Mine is in the freezer for another recipe).
Let chicken cool and remove the skin and bones. Chop into bite-sized pieces.
Sauce
Heat the tomatillos and jalapenos in a saucepan over medium heat. Cook, stirring occasionally, until dark and thickened. Transfer to a blender and add cilantro leaves, salt, garlic, torn tortillas, and 1 cup of the reserved cooking liquid. Blend until pureed. Add the sauce to a 6-quart saucepan and cook over medium-high heat until thickened to a paste. Add remaining 3 cups reserved liquid. Bring to a boil and then reduce to medium, stirring until reduced and thickened, approximately 30 minutes. Add chicken and cook until heated through.
Assembly.
Add chicken mixture to a tortilla and wrap tightly. Garnish with sauce, and optional toppings such as avocados, tomatoes, and additional cilantro.
Notes
Adapted from Saveur March 18, 2014 additionNutrition values don't include serving tortillas.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.