Tomatillo Chicken Tacos Recipes

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
• Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
• Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

TOMATILLO CHICKEN TACOS

Steps:

• Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters.
• In a large bowl, add the tomatillos, poblano peppers, onion, garlic, chicken, oil, 2 teaspoons salt, and 1/2 teaspoon pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 to 35 minutes or until a thermometer inserted in the chicken registers 165 degrees F.
• Remove from the oven and place the chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add the cilantro, lime zest, lime juice, 1/2 teaspoon salt and pulse until the mixture resembles a chunky salsa.
• Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste.
• Meanwhile, wrap the tortillas in foil and place in a warm oven until the tortillas are warm, about 10 minutes. Build the tacos by starting with a warm tortilla and add about 1/2 cup chicken mixture. Top the tacos as desired with baby greens, crumbled queso fresco, chopped tomato, and sliced onions.
• Cook's Notes: If you have sensitive skin, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper's mild heat.
• The key to success for the dish is in the roasting. The entire filling ingredients roast for a short time in the oven before being combined, infusing a smoky roasted flavor into the tomatillos and making dinner prep a breeze on busy weeknights.

MOJO-MARINATED CHICKEN TACOS WITH TOMATILLO SALSA RECIPE

Steps:

• 1. In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours. 2. Prepare a two-zone fire for high heat. 3. Lightly brush the onion slices on both side with oil Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat, with the lid closed as much as possible, until lightly charred, 6 - 8 minutes, turning once or twice and swapping their positions as need for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings Pour the salsa into a serving bowl. 4. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. When the fire is ready, brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 - 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and salt, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible. 5. Put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for topping. Serve right away.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil over medium high heat.
• Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
• Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

CHICKEN TOMATILLO SOUP

Steps:

• Heat oil in a Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Add Hatch chiles and garlic; cook until fragrant, about 1 minute. Add tomatillos, broth, and diced tomatoes and green chiles; bring to a boil.
• Reduce heat and cook until vegetables are tender, 10 to 15 minutes. Puree with an immersion blender until smooth.
• Add chicken, pinto beans, corn, taco seasoning, chicken base, and cumin and return to a boil. Reduce heat and simmer for 20 minutes. Season with salt and pepper and serve.