Braised Chicken Tacos

Name: Braised Chicken Tacos with Tomatillo Sauce
Prep time: 5 min
Cook time: 2 h 40 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 package chicken thighs; 2 packages flour tortillas; 2 packages tomatillo sauce; 1 package peppers & onions; 2 packages mozzarella cheese

Braised chicken tacos feature hours of slow-cooked chicken thighs in vibrant tomatillo sauce, assembled in soft flour tortillas and topped with sautéed peppers, onions, and mozzarella cheese for a tender, flavorful meal.

🌍Mexican 🏷️Chicken 🏷️Tacos 🏷️Tomatillo sauce 🏷️Slow cook 🏷️Braised

Total

2h 45m

Servings

4

Difficulty

Medium

Est. Cost

$13–$21

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 package chicken thighs
2 packages flour tortillas
2 packages tomatillo sauce
1 package peppers & onions
2 packages mozzarella cheese

5 Ingredients

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Instructions

1
Place both packets of tomatillo sauce in a bowl of hot water to thaw for 2-3 minutes. Put the packages of flour tortillas and shredded mozzarella in the fridge to thaw. Cut open the package of chicken thighs and place in a Suvie pan. Gently tap the package of peppers and onions against the counter to break up, then open the package and pour on top of the chicken thighs.
2
Cut open one thawed packet of tomatillo sauce and pour over the chicken thighs. Return the other package to the fridge until it's time to plate your meal. Place the chicken in the Bottom Zone of Suvie, leave the Top Zone empty. Input settings and cook now or schedule. Be sure to select "Yes" when asked if cooking from frozen. Cook using Bottom Zone: Slow Cook on High for 2 hours, Top Zone: None.
3
When the chicken is done cooking, remove the tortillas from their packaging and wrap tightly in aluminum foil. Place tortillas in a Suvie pan and put in the Top Zone of Suvie. Leave the chicken thighs in the Bottom Zone. Confirm the 10 minute broil time and broil the chicken and tortillas.
4
After the broil, remove both pans from Suvie. Use two forks to shred the chicken into bite-size pieces. Divide the tortillas evenly between plates: 3 per person. Top each tortilla with chicken, the remaining packet of tomatillo sauce, and shredded mozzarella cheese.

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Tips & Notes

Pro tips

Braise chicken uncovered or partially covered to allow the sauce to reduce and concentrate in flavor over the hours; this builds deeper tomatillo taste.
Shred chicken directly in the braising liquid after cooking to reabsorb juices and prevent dryness when the tacos sit.
Toast your flour tortillas lightly in a dry skillet immediately before serving so they hold up to the moist filling without falling apart.
Sauté peppers and onions just before assembling to keep them warm and slightly caramelized; don't let them cool or they'll become limp.

Substitutions

Tomatillo sauce → salsa verde or green enchilada sauce (intensity and tang may vary slightly)
Mozzarella cheese → queso fresco, cotija, or Oaxaca cheese (more authentic Mexican pairing)
Flour tortillas → corn tortillas (heartier texture; warm corn tortillas slightly longer)
Bell peppers & onions → poblanos and white onions (deeper, slightly smoky flavor)

Storage & make-ahead

Store braised chicken and sauce together in an airtight container for up to 3 days in the refrigerator; reheat gently in a skillet and assemble with fresh tortillas and toppings.

Common Questions

Can I use chicken breasts instead of thighs?

Thighs are preferred because they stay moist and tender during long braising. Breasts will dry out; if using them, reduce braising time by 30–45 minutes and check for doneness early.

How long do braised chicken tacos keep?

Store braised chicken and sauce in an airtight container for up to 3 days in the refrigerator. Reheat gently in a skillet or microwave, then assemble with fresh tortillas and toppings.

Can I make this in a slow cooker?

Yes. Place chicken thighs and tomatillo sauce in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours until chicken shreds easily. Sauté peppers and onions separately before serving.

What's the best way to warm flour tortillas?

Heat tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side until warm and pliable. Wrap in foil or a kitchen towel to keep them warm while assembling tacos.

Can I substitute the mozzarella cheese?

Yes. Use queso fresco, cotija, or Oaxaca cheese for more authentic flavor. Cheddar or Monterey Jack are also good alternatives, though they melt more readily.