I have to keep the momentum alive and strong for new taco recipes as they are a favorite in our household. This recipe here adds a punch of flavor and carries a steady heat. A favorite of mine most definitely!!
1. Prep the sauce marinate:
- 1 onion
- 2 cloves of garlic, chopped
- A handful of pasilla chiles-remove stems and seeds.
- A handful of cilantro
Boil water & place these three ingridents in, boil for 20-25 mins.
Once boiled to a softer consistency, place inside blender & blend until a sauce is produced & set aside.
- Tomatillos (10 were used for this recipe)
- 1 onion
- 2 jalepenos
- Handful of cilantro
- Lime juice (1 lime)
Slice onion, jalepenos & roast. Roast tomatillos until they begin to darken. The more you roast, the smokier the flavor. Flip every 5-7 minutes.
Once all are at a soft consistency, place all inside a blender, blend & set aside.
- 2 chicken breasts (you’ll have to slice them into smaller pieces).
- 2 table spoons of EVOO
- Salt & pepper
Heat pan, add EVOO, and chicken with salt & pepper. Cook until both sides are browned (5-7 minutes on each side).
Once chicken is browned, place inside crock pot, pour marinate (step 1) over the chicken. Place on low for 3 hours:
Your chicken should easily shred at this point, shred using forks. Place inside tortilla and top with with tomatillo salsa, sliced avacado, cilantro & a few squirts of lime.
Check out the video below for additional instructions: