We loved the combination of flavors here - bright red onion, creamy cojita cheese, earthy black beans, and of course the wonderful salsa verde. It's a new favorite of ours!
Salsa Verde Crockpot Chicken TacosSource: Slightly adapted from The Novice Chef
Yield: 4 servings
- 2 pounds chicken breasts
- 3 cups medium salsa verde, divided (recipe follows)
- 1 1/2 cups chicken broth
- 1 teaspoon garlic salt
- 1/2 cup chopped fresh cilantro
- 8-10 corn tortillas
- 1 can black beans
- 1 jalapeno, stem removed (remove seeds if you don't like the heat)
- 1 small red onion, sliced
- 1/2 cup crumbled cotija cheese
- lime, for squeezing on top
- Whisk together 1 cup salsa verde, chicken broth and garlic salt in crockpot. Add chicken breasts and cook for 4 hours on high or 8 hours on low.
- Combine black beans (do not rinse/drain) and jalapeno in a small sauce pan. Heat on medium-low until beans are cooked and pepper has softened, about 8-10 minuted. Puree in a food processor or blender.
- Remove chicken from crockpot and discard remaining liquid. Shred chicken with two forks and place in a medium bowl. (You can also shred chicken by beating on low spead in a stand mixer for about 30 seconds - works great and is very quick!) Add remaining 2 cups salsa verde and chopped cilantro to chicken. Mix to combine.
- Fill tortillas with a scoop of black beans, a scoop of chicken, a few slices of red onion, a healthy scoop of crumbled cotija cheese and a squeeze of lime!
Roasted Tomatillo Salsa
Source: slightly adapted from Rick Bayless
Yield: about 3 cups
- 1 1/2 pounds (12 medium) tomatillos, husked and rinsed
- Fresh hot green chiles to taste (3 serranos or 3 jalapenos), stemmed
- 6 large garlic cloves, peeled
- 1 cup fresh cilantro (thick bottom stems cut off), roughly chopped
- 3/4 cup water
- 3/4 small white onion, finely chopped
Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1 teaspoon.