My kids eat burritos for lunch almost everyday at school but I have never made them tacos! These were GREAT. I didn’t completely seed the serrano chile (or remove all of the ribs), so the chicken filling was spicy. It was perfect for me, but the rest of the family needed plenty of cheese to offset the spicy kick. We ate the tacos with cilantro-lime brown basmati rice and refried beans on the side. This recipe is from Everyday Food. Yum!
Yield: Serves 4
- 1 1/2 pounds boneless, skinless chicken thighs, quartered (about 5)
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 medium white onion, diced small
- 1 1/4 teaspoons ground cumin
- 1 serrano chile, diced small (optional)
- 1/2 pound tomatillos, diced large
- 3/4 cup roughly chopped fresh cilantro
- 12 crisp taco shells (or soft corn tortillas, warmed)
- 1 1/2 cups shredded Monterey Jack (6 ounces)
- 2 cups shredded romaine lettuce
- Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, heat oil over medium-high. Add chicken and cook, stirring occasionally, 5 minutes.
- Add onion, cumin, and chile, if using, and cook 3 minutes. Add tomatillos and 1 cup water, scraping up any browned bits with a wooden spoon; season with salt and pepper. Bring to a rapid simmer and cook, stirring occasionally, until mixture is thick and meat can be shredded with a fork, 25 to 30 minutes (add up to 1/2 cup more water, if necessary).
- Shred chicken, add cilantro, and season with salt and pepper. Serve chicken mixture in taco shells with Monterey Jack and lettuce.