- 15 min
- Inactive Prep
- 10 min
- 25 min
- 6 tomatillos, husked, washed, and grilled until blackened
- 1 serrano, grilled until blackened
- Olive oil
- 1/2 small red onion, coarsely chopped
- 2 cloves garlic, coarsely chopped
- 1 cup chopped fresh cilantro
- 1 lime, juiced
- 2 tablespoons honey
- 1 1/2 cups shredded rotisserie chicken
- 8 blue corn tortillas
- 1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.
This was the best fastest meal ever. We made some home made salsa and guacamole to go with it. I tell you what, it doesn't get any better than this. I was dreaming of the leftovers all night and day. I couldn't wait to eat them again. We actually accidentally added two serrano peppers. It still didn't have much heat. If you want heat, leave in the seed. We always take the seeds out of our peppers in fear of too much heat. I loved this meal so so much. I can't wait to make it again.
Here is the recipe for the guacamole. The salsa recipe is on one of my other posts. The easiest tastiest salsa ever. You mus try it for sure. This guacamole is amazing. We actually tried it at Frontera Grill in Chicago. It's award winning Chef Rick Bayless so you know it's good. I am pretty much thinking of adding fresh lime juice to everything I eat from now on. It can't be a bad thing really. Man it tastes so fresh. I could go on forever. Try it please and enjoy.
Sun-Dried Tomato GuacamoleMakes about 3 cups, serving 6 as an appetizer, 8 to 10 as a nibble
Recipe from Season 6 of Mexico - One Plate at a Time
½ medium white onion, chopped into small pieces (about 1/3 cup)
Fresh hot green chiles to taste (usually 2 serranos or 1 jalapeño), stemmed, seeded
(if you wish) and finely chopped
¼ cup soft sundried tomatoes, chopped into small pieces (patted dry on paper towels if oil-packed)
¼ cup coarsely chopped fresh cilantro, plus a little extra for garnish
3 medium-large (about 1 ¼ pounds) ripe avocados
1 or 2 tablespoons fresh lime juice
A little Mexican queso fresco or other fresh garnishing cheese like feta or salted farmers cheese, for garnish (optional)
Scoop the onion into a small strainer and rinse under cold water. Shake off the excess water and transfer to a large bowl, along with the green chiles and tomatoes..
Cut around each avocado, from stem to blossom end and back again, then twist the two halves apart. Scoop out the pit and discard. Scoop the flesh from the skin and add to the bowl. Using an old fashioned potato masher or a large fork or spoon, mash the avocados into a coarse puree, mixing in all the flavorings. Taste and season with salt and lime juice—the guacamole usually takes about 1 teaspoon of salt, lime juice is a matter of personal preference.Cover with plastic wrap directly on the surface of the guacamole and refrigerate until you’re ready to serve. Scoop the guacamole into a serving dish, sprinkle with a little chopped cilantro and queso fresco (if you’re using it) and you’re ready to serve.