Shredded Chicken Tacos with Tomatillo Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 tomatillos, husked and washed (tomatillos look like small green tomatoes encased in a paper husk. They're not spicy at all and quite sour)
  • 1 jalapeno pepper
  • Olive oil
  • ½ small onion, coarsely chopped
  • 2 cloves garlic, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 2 tablespoons honey
  • 1½ cups shredded cooked chicken (You can make this with store bought rotisserie chicken or leftover cooked chicken, but if you don't have any lying around, you can poach chicken breasts in chicken broth for about 15 minutes)
  • 8 corn tortillas
  • 1 cup crumbled cotija cheese (Cotija is a dryish Mexican cheese - you can substitute feta, which is saltier and sharper)
  • cilantro to garnish
  • Crema or sour cream to garnish
  1. Using the flame from a gas burner on a stove or a blowtorch (I use my creme brulee torch), blacken the skin on the tomatillos as much as possible.
  2. Place the tomatillos, jalapeno, onion, garlic, cilantro, lime juice, and honey in a blender or food processor and process until smooth. Add the mixture to a saucepan, add the shredded chicken, and heat through.
  3. Heat the tortillas over the flame of a gas burner (better), or wrap in a damp paper towel and steam for 30 seconds in the microwave or a steamer. Spoon some of the chicken mixture into each tortilla, top with crumbled cheese, shredded cilantro and crema, and serve.
Adapted from Bobby Flay
Recipe by The Domestic Front at