I am still in a major taco kick, and having so much fun playing with different flavor combinations. This is my new favorite chicken taco recipe, and I can’t wait to make it later in the summer with tomatillos from my own garden! It’s one of those great dishes that can basically all be prepped ahead of time and assembled last minute, making it perfect for a dinner with friends!
- 1 1/4 pounds tomatillos
- 1 jalapeno, destemmed and deseeded
- 2 garlic cloves
- 1/4 cup chopped white onion
- 1/4 cup cilantro
- 1/4 cup water
- Dash lime juice
- 1/2 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon Chili Powder
- 3 chicken breasts
- 1 Tablespoon olive oil
- Shredded Monterey Jack Cheese
- Shredded Iceburg Lettuce
- Homemade Corn Tortillas
In a medium heavy saucepan, bring 2quarts of water to a boil. Add chicken breast and poach for 40 – 45 minutes or until cooked through.
Remove chicken from water and allow to cool slightly then shred.
While the chicken is cooking prepare the sauce. Peel, trim, and quarter tomatillos and pulse a few times in a food processor.
Add jalapeno in large chunks, garlic, and white onion. Pulse 3 or 4 times.
Add cilantro and pulse a few times to combine.
Add water, lime juice, sugar, salt, cumin and Chili powder. Puree until smooth.
Heat olive oil in a large frying pan. Add the tomatillo sauce and cook until thick, about 10 minutes.
Stir in the shredded chicken.
Simmer for 5 minutes or until heated through.