Pasilla Tacos de pollo

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. 

2. Salsa: 

  • 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. 

3. Pollo:

  • 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).

4. Incorporate the crock pot:

Once chicken is browned, place inside crock pot, pour marinate (step 1) over the chicken. Place on low for 3 hours: 

5. Shred and top:

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. 

Enjoy your tacos! Let me know how these work out for you guys 🙂 

Check out the video below for additional instructions:

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