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csa eats! Tomatillo Chicken Tacos

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ehhhh these were just ok. Chris didn’t like it at all. I skeeve chicken thighs, so much yuckies to trim off them. But I went with it. my ninja turned the roasted veggies into soup after like one pulse. it wasn’t like a thick salsa at all which I am guessing is the ninja’s fault. it was just too watery…. maybe too much juice from the roasting pan? anyway it used up all the tomatillos so it was worth it and we ate it, we just weren’t happy about it, LOL. worth trying again I suppose!!!

Tomatillo Chicken Tacos from Dawn Viola

Yields: 6 Servings, or 4 with leftovers
Method: Roasting
Allergy Info: soy-free; contains wheat, gluten and dairy
Fancy Equipment: Food processor, latex or plastic gloves*

Ingredients:
10 medium tomatillos
2 poblano peppers, seeded, roughly chopped
1 large onion, peeled, roughly chopped
5 cloves garlic, peeled
2 pounds boneless skinless chicken thighs, trimmed of fat
3 tablespoons sunflower or olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1/2 cup fresh cilantro leaves
Zest of one lime
1 tablespoon lime juice
2 cups shredded baby greens
1-1/2 cups shredded sharp cheddar cheese, or queso fresco crumbles
1 cup tomato, seeded, finely diced
1/2 cup red onion, sliced paper thin
12 homemade flour tortillas
Salt and pepper to taste

Directions:
Preheat oven to 400 F. Remove husks and rinse tomatillos until no longer sticky; cut into quarters. In a large bowl, add tomatillos, peppers, onion, garlic, chicken, oil, salt and pepper. Toss to coat and distribute ingredients evenly onto a baking sheet. Roast for 25 minutes or until chicken registers 165 F with a thermometer.

Remove from oven and place chicken on a cutting board. Transfer the tomatillos, peppers, onion, garlic and any pan juices to the bowl of a food processor. Add cilantro, lime zest, lime juice and pulse until mixture resembles a chunky salsa. Shred chicken and place in a large bowl. Add tomatillo mixture and stir to incorporate; add salt and pepper to taste.

Hello, taco bar:
Serve with cheese, tomato, onion and flour tortillas.

*If you’re skin is sensitive, consider wearing plastic or latex gloves when seeding and chopping the poblano peppers to protect your hands from the pepper’s mild heat.

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One response »

  1. Pingback: winter CSA 2013 – month 1 | dolce vita verde

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