For my 40th birthday my husband and I celebrated with a dream vacation ton Cabo San Lucas.I love authentic Mexican cuisine and while the beautiful resort where we stayed had incredible food, the most amazing dishes we found were off property, in town, at the very small, family owned restaurants.
One of the most memorable dishes we had was anything but fancy.Just a great chicken taco made with minimal ingredients and lots of pride.The wonderful couple who ran the restaurant shared with me how to do it at home.It’s super easy and is always a mainstay for Taco Tuesday!
8 tomatillos, husks removed
2-3 Poblano peppers
Half medium sweet onion, chopped
2 cloves garlic, chopped
Cilantro, washed thoroughly
3-4 Tb Canola or Olive Oil
1 pkg soft Corn Tortillas (you can also use soft flour tortillas, if preferred)
1 roasted chicken (I use store bought rotisserie chicken because its super easy)
1-2 Tb Granulated Sugar
1. Preheat oven to 400 degrees.Arrange tomatillos on a tray and roast for about 15 minutes.Remove and let cool.
2. Turn up oven to 475 degrees.Put poblanos on foiled lined baking sheet and roastuntil skins turn bubbling and partly black.(You can also do this on a grill). Once charred, remove peppers from oven and let cool.When cooled, peel off skins, remove stems and seeds.*(If you like spicier food, leave seeds on peppers)
3. In a small pan, sauté chopped onion and garlic in enough oil so the garlic does not burn, about 3 TB.Sauté until onions are softened and slightly translucent.Remove from heat and combine the tomatillos, poblano peppers and the onion and garlic mixture (oil included) into a blender and throw in a handful of cilantro.Add salt and pepper to taste and 1 Tb of sugar to balance the bitterness of the tomatillos.Blend until smooth. (Taste after blending, if still slightly bitter add more sugar to taste.
4. Meanwhile, take chicken, remove skin and break up meat into shredded pieces.Make sure no bones get in.Put the shredded chicken into pan used to sauté onions and garlic, pour verde sauce over top and heat on medium-low heat until warmed through.
Heat tortillas by package directions.Fill each with chicken verde mixture.Eat as is, like it was served in the restaurant OR you can add your favorite toppings like hot sauce, sour cream, cheese, tomatoes or lettuce.
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