When it comes to Mexican food, tacos are always the first thing that springs to mind.
Why? Because they’re simple, fun, delicious finger food. It’s amazing how the humble tortilla can deliver so much goodness. And while there are countless variations nowadays, the pulled chicken tacos with tomatillo salsa remain a classic. Even better, it’s really easy to make at home.
Start off by preheating the oven to 180°C (350°F). Now, before the chicken breast can go in, it needs a crispy exterior which seals in the juices, protects against drying out and enhances the flavor. So out comes the frying pan, on high heat, to sear the chicken for about 2-3 minutes per side. Remember to season with salt and pepper!
After that, transfer the meat to a foil-covered pan and in the preheated oven. It should take around 25 to 30 minutes until the chicken is fully cooked and tender. Use this time to prepare the tomatillos salsa, which gives a nice spicy kick. Just throw the pickled green tomatoes, diced onion, and jalapenos in a blender and puree away.
Process intermittently until you achieve a chunky sauce consistency. Set aside.
The tomatillos impart a subtle tartness, while the jalapeños provide a gentle kick of heat. It’s the perfect accompaniment to the tender chicken, adding a burst of flavor that elevates the entire dish.
Once the chicken is cooked, remove it from the pan and shred it using two forks.
The final step is to add some more texture and infuse the chicken with more awesome Southern flavor. So the pan makes a return, again on high heat. In with the shredded meat for a couple of minutes.
Sprinkle the Cajun seasoning on top and pour in the BBQ sauce. Stir well to coat the chicken evenly. Cook for an additional 1-2 minutes, allowing the flavors to meld together.
Assembling these tacos is a joy in itself. Begin with warm, soft tortillas and pile on the succulent pulled chicken. Top it off generously with the vibrant tomatillos salsa, and garnish with your favorite toppings like sliced avocado, or crispy fried onions. The combination of textures and flavors is simply irresistible.
Enjoy!
Pulled Chicken Tacos with Tomatillo Salsa
Ingredients
Pulled chicken:
- 200 g chicken breast
- 50 g barbeque sauce
- 1 tbsp cajun seasoning
- 15 ml neutral oil
Tomatillo Salsa:
- 200 g pickled green tomatoes
- 1/2 white onion
- 50 g pickled jalapenos
- 30 ml sour cream
- 20 g fried onion
- 3 tortillas
Instructions
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Season the chicken breast with salt and pepper, sear on both sides in a frying pan over a high heat, then cook in a preheated oven in a foil-covered pan for 25-30 minutes at 180°C (356° F).
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For the salsa, add the pickled green tomatoes, diced onion, and jalapenos to a blender and process intermittently until you get a chunky sauce.
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Once the chicken is cooked, shred it, and fry in a pan over a high heat with a drizzle of neutral oil. Add the Cajun seasoning and the BBQ sauce and leave for another 1-2 minutes.
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Serve on the tortillas with tomatillo salsa and fried onions.
Notes
Related: Trout Tacos | Perch Tacos
Related: Beef Bulgogi Tacos
Related: Ground Beef Lettuce Wraps
Related: Egg & Chorizo Breakfast Burritos w/ Spicy Pineapple Salsa
Related: Roasted Mexican Chicken
Related: Chicken Chili with Corn
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