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id
3962
Name
Chicken Tacos with Kale and Salsa Verde
Main Dish Category
Main Dish
Secondary Dish Category
Poultry,
Main Ingredient
Cooked chicken
Other Ingredient
Tomatillos
Number of People
4
List of Ingredients
2 tomatillos, husked and rinsed
1 garlic clove, unpeeled
salt
1 serrano chile, stemmed, seeded, halved lengthwise and coarsely chopped
2 sprigs cilantro, stems removed and leaves coarsely chopped
1 T extra virgin olive oil
1/2 cup firmly packed, chopped green or black kale
1/2 cup cooked, shredded chicken
4 corn or flour tortillas
1/4 cup chopped white onion
1/4 cup crumbled quesa fresco
2 T mexican crema or sour cream
Description
Preheat oven to 350 degrees F. Place the tomatillos on a rimmed baking sheet; roast for 20 minutes. Let cool.
In small skillet, roast the garlic over medium heat, turning once, until the skin is slightly blackened and the flesh is soft and fragrant. Let cool, then peel and discard the skin. Place the garlic into a large mortar and pestle or a small food processor with a pinch of salt; work into a paste. Add the roasted tomatillos and any juices from the baking sheet. Add the chile and cilantro and continue to work the mixture into a coarse-textured salsa. Adjust the seasonings.
In a medium skillet, heat the olive oil over medium heat. Add the kale, season with salt and cook until wilted. Stir in the chicken and salsa verde; cook to heat through. Lower the heat and cover to keep warm.
Meanwhile, preheat a griddle or large skillet. Cook the tortillas on both sides until soft and warm.
Spoon a few heaping tablespoons of the chicken mixture onto each tortilla. Sprinkle with the onion and queso fresco. Drizzle with the crema or sour cream.
Time
15 minutes prep + 40 minutes cooking
Cooking Type
StoveTop and Baking
Difficulty (1-5)
1
Notes
Alternate way to heat shells: Wrap tortillas in damp kitchen towel and microwave on high for 30 seconds.
Origin
Rachel Ray Magazine
Image