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New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde Recipe

New Mexican-Style Soft Tacos with Hacked Chicken and Salsa Verde

Show: Hot Off the Grill with Bobby Flay

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on September 09, 2012

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    Terrific. We have made this several times. I also have made veggie versions using whatever was on hand instead of chicken - zuccini, potatoes, bell pepper, etc.

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  • on January 29, 2012

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    This is BY FAR one of the best recipes I have ever tried! The chicken is great for burritos, tacos, enchiladas, nachos or just by itself! We have made this over and over!

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  • on August 20, 2011

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    Chicken Tacos. This way. All the time!! Absolutely delectable!!

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  • on August 16, 2011

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    made this last weekend and it was a real hit. Great flavors and easy to make. Did my chicken the the crockpot after searing and came out really good. Thanks Bobby!

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  • on May 12, 2011

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    Excellent and fun!

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  • on December 15, 2010

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    What a great idea! I loved the liquid and hated throwing it away. I also had leftover chicken. Can't wait to try it!

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  • on December 04, 2010

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    I made this recipe as directed (except I used boneless chicken breasts - perhaps the reason for somewhat less flavor to the chicken, but my family was not crazy about chicken tacos, preferring beef. So I had all of this chicken left over and the really tasty cooking liquid - sure didn't want to waste all that goodness. So I threw the chicken back in the broth, added some more chicken broth, black beans and corn, and WOW - suddenly the best chicken tortilla soup you could ask for. Just crumble some crispy tortilla chips on top and serve with a salad for a terrific meal.

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  • on August 22, 2010

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    I follow the recipe but cooked on the stove top instead of oven. (no a/c. The chicken was very moist and flavor was perfect. I also use some of the reserved liquid to cook my rice. We had no leftovers... the clean up was very easy just one pot needed to cook whole meal.

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  • on June 16, 2010

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    I am 16 years old and I made this dish with no problems.I fed this to my family of mid-westerners and thier zero tolarence to heat. In stead of the suggested peppers I used chipotle peppers. I also used my extra broth to make a to die for rice side.

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  • on February 15, 2010

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    The chicken is right on, however, the sauce... not.
    Sauce: follow directions and add three or four roasted New Mexico chilies and substitute 2 or 3 Serrano chillies for the jalape?o and NO honey or sweetener of any kind. Excellent.

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