BBQ Chicken Tacos with Tomatillo Salsa
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
1 large bone-in chicken breast, preferably organic and cage free
1 large white onion, coarsely chopped
3 cans (about 1 liter) ginger ale (no sugar added if you can)
1/2 cup barbecue sauce (see below for my homemade recipe)
1 pound tomatillos, husks removed and washed
1 bunch cilantro
3 tablespoons olive oil
Salt & pepper to taste
4 corn tortillas (I like these ones)
1 cup cabbage, thinly slice
1 avocado, pit removed and sliced
Instructions:
Line the bottom of a crock pot with the chopped onions. Place the chicken breast on top of the onions and add the ginger ale. Sprinkle with salt and pepper to taste.
Cook the chicken on high for 4 – 6 hours, turning down to low for another 2 – 4 hours. Once the chicken is done cooking, remove it from the liquid and place on a cutting board until it’s cool enough to handle.
Shred with two forks and place in a small sauce pan. Add the barbecue sauce to the sauce pan and heat over low heat to warm the chicken back up. Meanwhile, preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray.
Toss the tomatillos in 1 tablespoon olive oil, sprinkle with salt and pepper and toss to coat. Roast in the oven until the tomatillos begin to soften and their juices start to ooze out, about 5 – 7 minutes.
Add the roasted tomatillos, cilantro, remaining 2 tablespoons of olive oil to a high speed blender and blend on low until you have a smooth consistency. Heat the tortillas in a microwave or over medium heat in a dry saute pan.
Serve the chicken onto each tortilla, top with cabbage and sliced avocado and drizzle with tomatillo salsa. Wrap up and enjoy!
From queenofquinoa.me