Dinner in 30 Minutes: Tomatillo Chicken Tacos
This simple sauce of tomatillos, chili peppers, onion and cilantro couldn’t be easier to make, takes less than 30 minutes to toss together and tastes far superior to any of its jarred counterparts.
If you prefer, skip the corn tortillas and serve it over rice instead.
Adapted from “The New American Chef,” by Andrew Dornenburg and Karen Page (Wiley, 1993):
8 ounces (5 to 6 medium) tomatillos, husked and rinsed
1 to 2 jalapeno chili peppers, stemmed
1 1/2 tablespoons olive or vegetable oil
1/2 medium white onion, chopped
1 clove garlic, chopped 1 cup chicken broth
3 tablespoons coarsely chopped fresh cilantro
1/4 teaspoon salt, or to taste
1 1/3 cups coarsely shredded cooked chicken (from 1 very large chicken breast)
12 corn tortillas (plus a few extra, in case some break), warmed
1/2 to 3/4 cup crumbled Mexican queso fresco (optional; may substitute feta cheese)
Preheat the broiler. Line a rimmed baking sheet with foil.
Place the tomatillos and chili peppers on the foil and broil until blackened and soft on one side. Turn and repeat on the other side.
Set aside to cool slightly. If a mild sauce is desired, halve the peppers lengthwise and remove the seeds.
Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of the oil. Add the onion and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook, stirring, for 1 minute.
Transfer the onion mixture, tomatillos, chilis and any juices on the foil to a food processor or blender and pulse until pureed to the desired consistency.
Return the skillet to medium-high heat and heat the remaining 1/2 tablespoon oil. Add the puree and cook, stirring frequently, until noticeably thickened, about 5 minutes. Stir in the stock, cover partially, reduce the heat to medium-low and simmer for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and season with salt to taste. Add the chicken and cook, stirring occasionally, until the chicken is warmed through, about 5 minutes.
To serve, spoon a portion of the filling into a warm tortilla, sprinkle with cheese if desired and fold it over. Repeat with the remaining ingredients. Serve immediately.
Per serving (based on 6): 253 calories, 16 gm protein, 29 gm carbohydrates, 9 gm fat, 38 mg cholesterol, 3 gm saturated fat, 462 mg sodium, 4 gm dietary fiber