Tomatillo Chicken Tacos Recipes

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TOMATILLO CHICKEN TACOS



Tomatillo Chicken Tacos image

Recipe courtesy of Dawn M. Viola for 2011 Cooking Channel, LLC. All Rights Reserved. Original recipe: http://www.cookingchanneltv.com/recipes/tomatillo-chicken-tacos.html

Provided by Food.com

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 12 tacos, 6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Preheat the oven to 400 degrees F. Remove the husks, then rinse the tomatillos until no longer sticky; cut into quarters.
  • 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.
  • 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.
  • Shred the chicken and place in a large bowl. Add the tomatillo mixture and stir to incorporate; add salt and pepper, to taste.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 627.3, Fat 35.7, SaturatedFat 8.6, Cholesterol 127.4, Sodium 504, Carbohydrate 43.1, Fiber 5.3, Sugar 5.9, Protein 33.3

CHICKEN TACOS WITH ROASTED TOMATILLO SALSA VERDE



Chicken Tacos with Roasted Tomatillo Salsa Verde image

Provided by Tyler Florence

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons cumin seeds
2 tablespoons coriander seeds
10 tomatillos
1 poblano chile, halved
1 jalapeno chile, halved
1 yellow onion, quartered
8 cloves garlic
1/4 cup agave nectar or honey
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
One 3-pound chicken
2 to 3 tablespoons grapeseed or canola oil
2/3 cup chopped fresh cilantro
Juice of 2 limes, plus 6 lime wedges
8 ounces fresh masa
Nonstick cooking spray
6 radishes, thinly sliced
1/3 cup crumbled cotija cheese
1/2 cup chopped fresh cilantro
6 lime wedges

Steps:

  • Preheat the oven to 400 degrees F. Toast the cumin and coriander seeds in a small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Cool the seeds, and then grind them finely in a spice grinder.
  • Remove the paper husks from the tomatillos and rinse in cool water to remove any sticky residue; pat dry. Put the tomatillos, poblano, jalapeno, onion and garlic in a mixing bowl. Add half the ground cumin and coriander mixture, the agave or honey and olive oil and mix until the vegetables are coated. Season with some salt and pepper. Put the vegetables in a roasting pan.
  • Coat the chicken, including the cavity, with grapeseed or canola oil and season with the remaining spice mixture and some salt and pepper. Put the chicken on top of the tomatillo mixture and roast until a meat thermometer inserted in the thickest part of the breast reads 165 degrees F., about 1 hour.
  • Meanwhile, using your hands, shape the masa into 8 even balls. Cut some wax paper into a few squares slightly larger than the tortilla press. Spray 2 pieces with some nonstick spray. Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press in the tortilla press to flatten. Remove the tortilla and set aside. Repeat with the remaining dough, using new pieces of wax paper if necessary.
  • Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side. Keep warm while you finish the chicken.
  • Transfer the chicken to a cutting board or platter to rest while you make the salsa verde: Put the vegetable mixture from the roasting pan in a blender along with the half the cilantro and the lime juice and blend until smooth; transfer the salsa to a mixing bowl and season with salt and pepper.
  • When the chicken is cool enough to handle, remove and discard the skin. Using your hands, shred the meat, put it in a mixing bowl and stir in enough of the salsa verde to moisten. Taste and adjust seasoning or add salsa verde as needed. Put any extra salsa verde in a bowl to serve with the tacos.
  • Fill the tortillas with the chicken mixture. Serve hot with the sliced radishes, cotija, the remaining cilantro, lime wedges, remaining cilantro, and additional salsa verde in bowls.

SHREDDED CHICKEN AND TOMATILLO TACOS WITH QUESO FRESCO



Shredded Chicken and Tomatillo Tacos with Queso Fresco image

Provided by Bobby Flay

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled 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.

MOJO-MARINATED CHICKEN TACOS WITH TOMATILLO SALSA RECIPE



Mojo-Marinated Chicken Tacos with Tomatillo Salsa Recipe image

Provided by á-168951

Number Of Ingredients 20

Marinade:
Servings: 4 - 6
1/4 cup fresh orange juice
3 tablespoons fresh lime juice
3 tablespoons extra virgin olive oil
2 tablespoons finely chopped fresh cilantro
1 tablespoon finely chopped jalapeno chile peppers, including seeds
1 tablespoons minced garlic
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (without tenders), about 8 ounces each
Salsa:
1 medium yellow onion, cut into 1/2-inch slices
Extra virgin olive oil
10 medium tomatillos, about 1/2 pound total, husked and rinsed
1 small jalapeno chile peppers, tem removed
1/4 cup lightly packed fresh cilantro leaves and tender stems
1 medium garlic clove
1/2 teaspoon dark brown sugar
1/2 teaspoon kosher salt

Steps:

  • 1. In a medium bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press out the air and seal the bag tightly. Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 2 hours. 2. Prepare a two-zone fire for high heat. 3. Lightly brush the onion slices on both side with oil Brush the cooking grate clean. Grill the onion slices, tomatillos, and jalapeno over direct high heat, with the lid closed as much as possible, until lightly charred, 6 - 8 minutes, turning once or twice and swapping their positions as need for even cooking. Be sure the tomatillos are completely soft as you remove them from the grill. Combine the onion slices, tomatillos, and jalapeno in a food processor along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings Pour the salsa into a serving bowl. 4. Remove the chicken from the bag and discard the marinade. Separate the tortillas into 2 piles of 6 tortillas each. Wrap each pile in a sheet of aluminum foil. When the fire is ready, brush the cooking grate clean. Grill the chicken over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and completely opaque in the center, 10 - 12 minutes, turning once or twice and swapping their positions as needed for even cooking. At the same time, grill each packet of tortillas over indirect medium heat until warm and salt, 3 to 5 minutes. Remove the chicken and tortillas from the grill. Keep the tortillas in the foil while you slice the chicken as thinly as possible. 5. Put some sliced chicken in each warm tortilla. Pass the salsa and sour cream for topping. Serve right away.

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