Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco

Name: Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp canola oil; 8 corn tortillas; 237 milliliters fresh cilantro, chopped; 2 garlic cloves, chopped; 2 Tbsps honey; 1 Juice of lime; 237 milliliters queso fresco, crumbled; 1 red onion, ends trimmed, skins discarded, and sliced in half lengthwise; 355 milliliters shredded rotisserie chicken; 1 serrano, stem removed; 6 tomatillos, husked and rinsed

Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco might be just the main course you are searching for. This gluten free recipe serves 4. One portion of this dish contains about 22g of protein, 20g of fat, and a total of 412 calories. Head to the store and pick up tomatillos, corn tortillas, garlic cloves, and a few other things to make it today. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. This recipe is typical of Mexican cuisine.

Instructions

Adjust the oven rack to the top position, and preheat the broiler to high. Cover a baking sheet with aluminum foil. Toss the tomatillos, serrano, and red onion slices with the tablespoon of canola oil, and then spread out on the baking sheet.

Ingredients you will need

Canola Oil

Tomatillos

Red Onion

Spread

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Place underneath the broiler and cook, flipping occasionally, until everything is blackened on both sides. Turn off broiler and let vegetables cool for a few minutes.

Ingredients you will need

Vegetable

Equipment you will use

Broiler

Transfer the tomatillos, serrano, red onion slices, garlic, cilantro, lime juice, a pinch of salt, and honey to a blender. Puree until smooth.

Ingredients you will need

Lime Juice

Tomatillos

Red Onion

Cilantro

Garlic

Honey

Salt

Equipment you will use

Blender

Pour the tomatillo mixture into a medium-sized saucepan. Bring to a simmer over medium heat.

Ingredients you will need

Tomatillos

Equipment you will use

Sauce Pan

Add the chicken, stir well, and cook until chicken is warm. Season to taste salt and pepper. Turn off the heat when chicken is hot, or you'll over cook it.

Ingredients you will need

Salt And Pepper

Whole Chicken

Meanwhile, warm the tortillas in a dry cast iron skillet set over medium heat until soft, 10 to 15 seconds a side.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Spoon some of the chicken and tomatillo mixture onto each tortilla, and top with queso fresco.

Ingredients you will need

Queso Fresco

Tomatillos

Tortilla

Whole Chicken

Serve immediately.

Equipment

Ingredients

Servings:

1Tbsp

canola oil 8

corn tortillas 237milliliters

fresh cilantro, chopped 2

garlic cloves, chopped 2Tbsps

honey 1

Juice of lime 237milliliters

queso fresco, crumbled 1

red onion, ends trimmed, skins discarded, and sliced in half lengthwise 355milliliters

shredded rotisserie chicken 1

serrano, stem removed 6

tomatillos, husked and rinsed

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.