1. In a pot, add the chicken with 2 garlic cloves, 1/4 of an onion, bay leaves, 1 teaspoon of salt & pepper. Add enough water to cover everything & cook for 1 1/4 hours.
2. Drain & rinse the tomatillos from the tin.
3. In a pot, add the long green chillies, cover them with water & cook over medium heat until the chillies turn an olive colour.
4. While the chicken & chillies are cooking, roast the poblano chillies until they’re blackened & charred.
5. Place the roasted poblano chillies in a plastic bag & let them sweat for 10 minutes. Then peel off the skin & remove the stems & seeds.
6. Once the chicken is cooked & has cooled slightly, shred it.
7. In a blender, combine the tomatillos, long green chillies, poblano chillies, 2 garlic cloves, 1/4 of an onion, coriander, salt & pepper. Use 400ml of the chicken stock to help blend the ingredients smoothly.
8. Heat a pot with 3 tablespoons of oil, then add the sauce & let it simmer for 20 minutes.
9. Heat a pan with 3 tablespoons of oil. Once hot, briefly fry the tortillas (5-10 seconds each side) & then remove them. Repeat this process with the remaining tortillas.
10. Place some shredded chicken on each tortilla, then roll it up to make a rolled taco. Repeat with each tortilla.
11. To serve, spread some warm salsa verde on a plate, arrange the rolled tacos on top & cover with more salsa. Garnish with ricotta salata shredded, sour cream, sliced onion & a bit of coriander.
12. ¡Buen provecho!