Food recipes
Chicken Tacos with Salsa Verde
Chicken Tacos with Salsa Verde
Ingredients:
3 cups shredded rotisserie chicken (about ¾ of a
8 corn tortillas: 1½ cups bottled salsa verde:
Traditionally made from just stone-ground corn and store-bought chicken): Salsa appears in hundreds of interpretations up and down Mexico, many with nary a tomato in
water, these tiny tortillas are vastly superior to their Be sure to remove the skin first. As delicious as it may sight. Salsa verde, made with tart tomatillos, relatives of the gooseberry, has a bright, acidic
floppy flour- and-lard-constructed cousins. be, its finer points will be lost in the salsa-strewn meat flavor and mild spice that pairs beautifully with grilled chicken and fish.
itself, so you may as well save the calories.
You'll Also Need:
½ cup crumbled Cotija or feta cheese
1 medium onion, finely chopped
1 cup chopped fresh cilantro
2 limes, quartered
This two-ingredient mixture is simply too delicious to confine to tacos. Here are a few other ways to let it sing:
• Make enchiladas by rolling it into warm corn tortillas. Top with more salsa and Jack cheese and bake in a 400˚F oven for 20 minutes.
• Grill romaine hearts until lightly wilted and top with the chicken mixture, toasted corn, and chopped tomatoes.
• Follow this recipe, but top with a fried egg and eat with a knife and fork—preferably for breakfast after a long night out.
How to Make It:
• Heat the tortillas in a large skillet or sauté pan until lightly toasted.
• Combine the chicken with the salsa in a large mixing bowl, then divide it evenly
among the tortillas. Top with cheese, onion, and cilantro. Serve with the lime wedges.
Makes 4 servings.
This country has fallen on lean times in recent years, but
unfortunately the figurative belt-tightening doesn’t seem to
be accompanied by a literal one. That’s because the most
potent sources of calories and seasoning (oil, butter, sugar,
salt) are still cheap and more common in restaurant cooking
than ever. All the more reason to take to the kitchen! Here we
turn inexpensive lean ground sirloin and cover it with a soy-
spiked sauce good enough to make your doormat taste
delicious. Serve this hot, decadent mess over a bed of mashed
potatoes, or for a healthier sidekick, try spinach sautéed in
olive oil and garlic.
Poor Man's Steak with Garlicky Gravy
Main
Ingredients:
3 cups shredded rotisserie chicken (about ¾ of a
8 corn tortillas: 1½ cups bottled salsa verde:
Traditionally made from just stone-ground corn and store-bought chicken): Salsa appears in hundreds of interpretations up and down Mexico, many with nary a tomato in
water, these tiny tortillas are vastly superior to their Be sure to remove the skin first. As delicious as it may sight. Salsa verde, made with tart tomatillos, relatives of the gooseberry, has a bright, acidic
floppy flour- and-lard-constructed cousins. be, its finer points will be lost in the salsa-strewn meat flavor and mild spice that pairs beautifully with grilled chicken and fish.
itself, so you may as well save the calories.
You'll Also Need:
½ cup crumbled Cotija or feta cheese
1 medium onion, finely chopped
1 cup chopped fresh cilantro
2 limes, quartered
This two-ingredient mixture is simply too delicious to confine to tacos. Here are a few other ways to let it sing:
• Make enchiladas by rolling it into warm corn tortillas. Top with more salsa and Jack cheese and bake in a 400˚F oven for 20 minutes.
• Grill romaine hearts until lightly wilted and top with the chicken mixture, toasted corn, and chopped tomatoes.
• Follow this recipe, but top with a fried egg and eat with a knife and fork—preferably for breakfast after a long night out.
How to Make It:
• Heat the tortillas in a large skillet or sauté pan until lightly toasted.
• Combine the chicken with the salsa in a large mixing bowl, then divide it evenly
among the tortillas. Top with cheese, onion, and cilantro. Serve with the lime wedges.
Makes 4 servings.
This country has fallen on lean times in recent years, but
unfortunately the figurative belt-tightening doesn’t seem to
be accompanied by a literal one. That’s because the most
potent sources of calories and seasoning (oil, butter, sugar,
salt) are still cheap and more common in restaurant cooking
than ever. All the more reason to take to the kitchen! Here we
turn inexpensive lean ground sirloin and cover it with a soy-
spiked sauce good enough to make your doormat taste
delicious. Serve this hot, decadent mess over a bed of mashed
potatoes, or for a healthier sidekick, try spinach sautéed in
olive oil and garlic.
Poor Man's Steak with Garlicky Gravy
Main
Printed from https://recipe.bluelayer.org/recipe/66329/chicken-tacos-with-salsa-verde