Pollo Tacos in Salsa Verde
Serves 8 to 10
Taco Filling:
3/4 pound fresh tomatillos (about 8), husked and rinsed under hot water for 30 seconds
3 tablespoons vegetable oil
1/2 white onion, chopped
1 or 2 fresh jalapenos, stems removed and sliced
4 cloves garlic, peeled
1/2 teaspoon salt
1 teaspoon granulated sugar
2 teaspoons chopped fresh epazote or marjoram (or 1 teaspoon toasted dried Mexican oregano)
1 teaspoon apple cider vinegar or rice wine vinegar
1/2 cup water
2 or 3 chiles de arbol or other small dry red chiles, toasted, stemmed and seeds removed
2 pounds (about 8 to 10 pieces) boneless chicken thighs, cut into 1-inch square pieces
1 teaspoon chile powder (optional)
salt and pepper to taste
Tacos:
6 ounces asadero or monterey jack cheese, grated
Corn tortillas
- Roast the tomatillos on a Santa Fe Grill in a hot oven, or under a broiler until about half of the surfaces are well charred.
- In a preheated skillet or heavy saucepan, add 1 tablespoon of oil, onions, jalapeno slices and garlic; sauté until onions are slightly browned and beginning to soften.
- Place in a blender with roasted tomatillos, salt, sugar, herbs, vinegar, water and dry chiles. Puree smooth.
- In the same skillet or pan, add remaining oil and heat until just beginning to smoke (very hot). Season chicken pieces with chile powder, salt and pepper; cook until browned on all sides.
- Pour in sauce puree, stir well, and reduce heat to simmer. Cook, stirring occasionally, for about 10 to 12 minutes. Remove from heat. Sauce should be fairly thick.
- Place corn tortillas on a baking sheet, top with chicken mixture and about a teaspoon of grated cheese. Place under a broiler or in a very hot oven (475 degrees) un
