Tacos of tomatillo chicken with wilted greens and fresh cheese (Tacos de pollo en salsa verde) from Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine (page 146) by Rick Bayless

  • cilantro
  • chard
  • corn tortillas
  • chicken broth
  • tomatillos
  • serrano chiles
  • queso fresco
  • white onions
  • cooked chicken meat
  • EYB Comments

    Can substitute lamb's quarters, amaranth greens, purslane, or spinach for chard leaves. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute lamb's quarters, amaranth greens, purslane, or spinach for chard leaves. See recipe for variations.

  • Zosia on April 15, 2016

    Very tasty and makes for a quick weeknight meal if the salsa is made in advance. It's a delicious end use for leftover cooked chicken as well.

  • Rutabaga on January 01, 2015

    We really enjoyed this taco filling; my husband even said he liked it just as much as the shredded chpiotle pork filling - high praise, indeed! It wasn't too spicy, but I did remove all the seeds and ribs from the serranos. I followed Bayless's method for poaching the chicken found on page 181 in the book. Since the chicken was only barely done, I shredded it and added it to the tomatillo sauce to cook further. I made it a few days in advance, so refrigerated the chicken in the sauce, then added the chard when I heated it back up in the slow cooker.

  • twoyolks on October 13, 2014

    I wanted to like this more than I did. I only used one serrano pepper and it was still very spicy. The sauce at the end was very soupy.

  • sturlington on May 23, 2013

    P146. Can be made with cooked chicken breast. Other sauces can substitute and can be made ahead.

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