GREEN CHILE CHICKEN TACOS

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Green Chile Chicken Tacos image

Provided by Wanna Make This?

Categories     main-dish

Time 1h

Yield 16 tacos (4 to 6 servings)

Number Of Ingredients 15

2 tablespoons olive oil
1 pound tomatillos, papery skins removed, quartered
3 cloves garlic, roughly chopped
1 jalapeno, seeds and membrane removed if desired, diced
1 medium white onion, chopped
Kosher salt and freshly ground black pepper
One 7-ounce can roasted green chiles
1 teaspoon ground cumin
4 cups shredded chicken, skin removed
2 cups frozen corn, thawed
One 14-ounce can black beans, drained and rinsed
Sixteen 6-inch corn tortillas
Mexican crema or sour cream, for serving
Crumbled queso fresco, for serving
Sliced radishes, for serving

Steps:

  • For the chicken filling: Heat the oil in a large saucepan over medium-high heat. Add the tomatillos, garlic, jalapeno, onions and 1 teaspoon salt. Cook, stirring occasionally, until soft, about 15 minutes. Add the canned chiles, cumin and 3/4 cup water and bring to a boil. Season with salt and pepper. Reduce the heat, cover and simmer for 10 minutes.
  • Transfer the sauce to a blender (or use an immersion blender) and puree until smooth. (When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.)
  • Pour the sauce back into the saucepan (if using a blender) and add the chicken, corn and beans and warm through. Taste and season with additional salt and pepper if needed.
  • To serve, toast the tortillas over an open flame until just slightly charred (alternatively, wrap in a damp paper towel and microwave for 1 minute to heat through and make pliable). Add about 3 tablespoons of the chicken filling to each tortilla, top with a drizzle of crema, sprinkle with queso fresco and some sliced radishes.

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