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Tomatillo Tacos

Tue, 03/02/2010 - 20:48 — neclimdul

Still working on this recipe, but it turned out pretty well. It makes a very enchilada like taco filling which is quite good. It might actually be good to use for enchiladas.

Yield: About 3 cups of filling, enough for about 12 tacos

Based on a recipe from That's My Home. and a shredded chicken recipe from BellaOnline.

Ingredients: 
  • 8 ounces (5-6 medium) tomatillos, husked and rinsed
  • 2 fresh serrano chilies, or to taste, stemmed
  • 1 1/2 tablespoons olive or vegetable oil, divided use
  • 1/2 medium white onion, roughly chopped
  • 1 garlic clove, peeled and roughly chopped
  • 3 tablespoons roughly chopped cilantro
  • Salt, 1/4 to 1/2 teaspoon, depending on saltiness of broth
  • 12 warm corn tortillas (plus a few extra, in case some break)
  • 2 cups firmly packed sliced chard or spinach (all pieces should be about 1/2 inch wide and 2 inches long)
  • 1 1/3 cups coarsely shredded cooked chicken
    • about 2 chicken breasts
    • 2 cup chicken broth
    • 2 slice onion
    • 2 cloves garlic
  • 1/2 to 3/4 cup crumbled Mexican queso fresco (optional)
Instructions: 
  1. Combine chicken, broth, onion, and garlic in pan and bring to a boil and then reduce to simmer and cover. Leave to cook for about 20min while cooking other ingredients. After it is cooked through, strain broth into a bowl and set aside. Cool chicken then shred with hands.
  2. 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.
  3. 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.
  4. 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 from shredded chicken, 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.
  5. 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.
  6. Spoon a portion of filling into warm tortilla, sprinkle on cheese and fold it over. As with all these tacos, fold and eat immediately.

Advance preparation:

  • The Tomatillo-Serrano Sauce (the steps 2-4) can be prepared several days in advance and stored in the refrigerator, covered. Reheat and finish as directed.
  • The shredded chicken could easily be made before hand. You can set aside broth or use fresh broth.