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Tacos de Pollo
Servings 20 tacos
Ingredients
Quick salsa verde
- 6 tomatillos husks removed
- 1/4 white onion dices
- 1/2 serrano chili
- 25 sprigs cilantro
- 1 tbsp salt
Tacos de pollo
- 1 can 7oz chipotles in adobo
- 1 white onion chopped
- 1/2 bunch cilantro
- 3/4 cup lime juice
- 3 cloves garlic
- 2 tbsp canola oil
- 1 tbsp salt
- 10 chicken thighs skinless and preferably boneless
Assembly
- 40 corn tortillas
- 1 white onion diced
- cilantro leaves for garnish
- 3-4 limes cut into wedges
Instructions
Quick salsa verde: Place tomatillos, onions, and serrano chili in a pot and cover with water. Bring to a quick boil on high heat. Remove from the heat. Drain cooking water into a bowl and set aside for later use.
Combine cooked tomatillos, onions, serrano, and 1/2 cup of the reserved cooking liquid to a blender or food processor along with cilantro and salt. Blend until smooth. If it’s too thick, add a bit more cooking liquid. Allow to cool to room temperature before serving.
Notes
Excerpted from Edmonton Cooks by Tina Faiz and Leanne Brown. Photographs by Dong Kim. Copyright 2016 by Tina Faiz, Leanne Brown. Recipes copyright by individual restaurants. Excerpted with permission from Figure 1 Publishing. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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