Ingredients
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8 Flour or Corn TortillasSee note below to make your own
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Tomatillo Salsa Verde
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1 1/2 lbs (apprx. 12) Tomatillos
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1 Onion
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1 bunch Fresh Cilantro
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1 Lime
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3 Garlic Cloves
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2 Jalapeño Peppers
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Salt
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Chicken Taco Filling
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1 (pre-cooked) Shredded Chicken Or Pork
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1 Onion
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2 Tbsp Olive Oil
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3 Garlic Cloves
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1 tsp Chili Powder
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1 tsp Dried Oregano
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1 tsp Cumin
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2-4 - optional Roma Tomatoes
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1 Lime
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1 cup Mexican Cheese Blend
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garnish Cilantro
Directions
Steps
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1
Done
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Make Homemade Flour or Corn Tortillas - OptionalI prefer making my own tortillas - so fresh and tastes a thousand times better than storebought: |
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2
Done
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Make the Tomatillo Green SalsaPreheat the broiler - or set your oven to the max. heat. Line a baking sheet with alimunium foil. Remove the tomatillo husks, cut in half and place cut-side down on the baking sheet. Peel the garlic and add to baking sheet. Broil for about 8 minutes. The skin should turn slightly black. Place the roasted tomatillas and garlic in a blender. Juice the lime, chop the cilantro - incl. stems, remove stem and seeds of the japapendos and pulse everything until blended. Season with salt. |
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3
Done
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Make the Chicken (or Pork) Taco FillingDice the onions and mince the garlic. Saute in olive oil until soft. If the chicken or pork is not already shredded, do this now with a fork. Add to the pan with the seasonings and mix well. Simmer for 5 min. If using, dice the tomatoes and add. Simmer for 3 min. Add the juice of 1 lime. Season with salt. Add the cheese, cover while simmering until cheese has melted. Serve with corn or flour tortillas and tomatillo sauce. |
