Tuesday, June 18 2013, 10:06 AM MDT
Shredded Chicken Tacos with Grilled Tomatillo Salsa
As aired on April 11, 2013
Recipe courtesy of Victoria Topham, Pinion Market & Café
This salsa is delicious served on grilled chicken, beef, fish or even vegetables. It keeps well in the refrigerator, so I always make a double batch to have on hand to spice up a week night dinner
Grilled salsa ingredients:
1 lb. Tomatillos, outer husk removed and halved
1 large white onion, cut into thick slices
1 Poblano pepper
1 Jalepeno pepper
3 Garlic cloves
1 C Fresh cilantro leaves, packed
1 t Fresh lime juice
1 t Brown sugar
1 t Olive oil or pan spray
Freshly ground black pepper and salt
1 ½ lbs. Boneless, skinless chicken breasts
2 C Low sodium chicken stock
12 6” corn tortillas (blue corn or whole wheat if possible)
Serve with queso fresco, lime wedges, tomato, shredded cabbage and cilantro-jalapeno yogurt sauce (See Pinon’s facebook page for the recipe) and prepared salsa
Prepare Salsa: This salsa may be prepared indoors using a grill pan or outdoors on a charcoal or gas grill. You may also roast the vegetables under a broiler on a rimmed baking sheet.
Place tomatillos, onion slices, garlic, poblano & jalepeno peppers in a bowl and toss lightly with olive oil or pan spray.
Turn burners to high and heat the grill pan until hot, about 10-12 minutes. Turn burners to medium before placing vegetables on the grill pan. Place tomatillos, onion slices, garlic and peppers on the grill and cook, turning as needed, until the vegetables are lightly charred on all sides.
Transfer vegetables to a bowl and cover with plastic film.
Transfer vegetables to the work bowl of a food processor. Pulse the vegetables with the cilantro, sugar and lime juice until roughly chopped. Season to taste with salt and pepper. You may need to add a little water if sauce is too thick. Set aside.
Prepare Shredded Chicken:
Trim chicken and cut breasts into thirds.
In a medium saucepan combine 1C prepared salsa with chicken broth. Bring to simmer over medium heat, add chicken pieces and cook until chicken registers 160 degrees. Transfer chicken to a plate but continue to simmer sauce until reduced to 1 cup. When cool enough to handle shred into bite-sized pieces and combine with reduced sauce.
Toast the tortillas over the open flame of a gas burner until lightly charred, about 30 seconds per side. Immediately wrap in a kitchen towel or aluminum foil to keep tortillas from drying out. Alternately, y warm tortilla in an oven or microwave.
Serve shredded chicken wrapped in warmed tortilla with queso fresco, tomatoes, cabbage and grilled tomatillo salsa. Top with cilantro-jalapeno yogurt sauce.