Tomatillo Chicken Tacos

Name: Tomatillo Chicken Tacos
Ingredients: 10 medium tomatillos; 2 poblano peppers, seeded and cut into large dice; 1 large onion, peeled and cut into large dice; 5 garlic cloves, peeled and smashed; 2 lbs chicken thighs, boneless, skinless and trimmed of fat; 3 tablespoons sunflower oil or 3 tablespoons olive oil; kosher salt & freshly ground black pepper; 1/2 cup fresh cilantro leaves; 1 lime, zest of; 2 tablespoons fresh lime juice; 12 flour tortillas; 2 cups shredded baby greens; 1 1/2 cups queso fresco, crumbled; 1 cup tomatoes, seeded and finely diced; 1/2 cup red onion, sliced paper thin

15 ingredients

7 steps

Ingredients

10 medium tomatillos
2 poblano peppers, seeded and cut into large dice
1 large onion, peeled and cut into large dice
5 garlic cloves, peeled and smashed
2 lbs chicken thighs, boneless, skinless and trimmed of fat
3 tablespoons sunflower oil or 3 tablespoons olive oil
kosher salt & freshly ground black pepper
1/2 cup fresh cilantro leaves
1 lime, zest of
2 tablespoons fresh lime juice
12 flour tortillas
2 cups shredded baby greens
1 1/2 cups queso fresco, crumbled
1 cup tomatoes, seeded and finely diced
1/2 cup red onion, sliced paper thin

Directions

1

Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters.
2

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.
3

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.
4

Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste.
5

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.
6

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.
7

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.