Step 1

For Green Sauce: Place tomatillos, jalapeno, onion, and garlic on baking sheet and roast on high temp until skin is blistered, about 10 minutes.

Step 2

Remove from oven and add to blender with cilantro, lime juice and honey. Blend until smooth, set aside.

Step 3

For Red Sauce: Add olive oil to the skillet over medium high heat, add onion. Cook, stirring occasionally, until the onion is lightly browned and softened, 5 minutes. Add the garlic and cook until fragrant, 2 minutes.

Step 4

Add the tomatoes and their juices, the chipotles and the broth and bring to a boil. Simmer over moderate heat, stirring occasionally, until thickened and slightly reduced, 20 minutes. Remove from oven and let cool 15 minutes.Transfer the sauce to a blender. Puree until smooth and season with salt and pepper.

Step 5

Assembling Tacos: Heat the tortillas over the flame of a gas burner or on a comal/griddle, until warm. In two large skillets over low heat, add sauce to each pan, add 2 cups chicken and cook until warm. Spoon some of the chicken mixture into each tortilla, top with queso, shredded cilantro, crema and radishes. Serve.