Shredded Chicken And Tomatillo Tacos With Queso Fresco Recipes

SHREDDED CHICKEN AND TOMATILLO TACOS

Steps:

• Heat the oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes. Add the garlic and jalapeno and cook, stirring frequently, for 2 minutes. Season the chicken with salt and pepper. Add the chicken, tomatillos, cilantro stems, cumin, and chicken stock to the skillet. Bring the stock to a boil then cover the skillet and reduce the heat to a simmer. Let cook for 10 minutes. Remove the lid and turn the chicken over. Cook for 10 minutes, uncovered, or until the chicken is cooked through. Remove the pan from the heat and shred the chicken in the sauce. Stir in the cilantro leaves. Adjust the seasoning with salt and pepper as needed. Serve the chicken and sauce on the warmed tortillas, topped with cheese, tomato, and onion, as desired.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil over medium high heat.
• Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
• Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through. Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO

Steps:

• Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
• Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
• Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.