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Tomatillo Chicken Tacos
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Submitted by:
Jimmy |
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Tomitillos are a member of the tomato family although they are more bitter. They make a great Mexican salsa that tastes great on these tacos. The chard adds a nice taste as opposed to the usual lettuce. |
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INGREDIENTS:
- 6 medium , Tomatillos
- 2 medium , Fresh Serrano Chilies
- 1 1/2 tablespoon(s) , Olive Oil
- 1/2 medium , White Onion Roughly Chopped
- 1 large , Garlic Clove Chopped
- 1 cup(s) , Chicken Broth
- 3 tablespoon(s) , Cilantro Roughly Chopped
- 1/4 teaspoon(s) , Salt
- 12 medium , Corn Tortillas
- 2 cup(s) , Chard or Spinach Sliced; Firmly Packed
- 1 1/3 cup(s) , Chicken Cooked and Shredded
- 3/4 cup(s) , Queso Cheese
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| Instructions: |
Roast tomatillos and chilies on baking sheet 4 inches below a very hot broiler until blackened and soft on one side, about 5-6 minutes, then turn over and roast on other side, 3-4 minutes. Transfer (including all juices) to a food processor fitted with the metal blade or to a blender.
Heat 1 tablespoon of oil in a large, heavy skillet over medium heat. Add onion and cook, stirring frequently, until deep golden, about 8 minutes. Stir in garlic, cook 1 minute, then scrape into food processor or blender. Process to medium-coarse puree.
Heat 1/2 tablespoon oil in skillet over medium-high heat. Add puree and stir for about 5 minutes, until noticeably darker and thick. Stir in broth, partially cover and simmer over medium-low heat for 10 minutes. The sauce will be a little soupy. Stir in cilantro and generously season with salt.
Bring sauce to a boil and add greens. When the mixture returns to a boil, stir in chicken and simmer until greens are done. Taste and season with additional salt, if needed.
spoon a portion of filling into a warm tortilla, sprinkle on cheese and fold it over. As with all these tacos, fold and eat. |
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