This Friday I was a bit more motivated and I had a conversation with one of my coworkers who is originally from New Mexico about salsa verde so had to make some. As I have said before, I don’t by flatbread from the store any more as it is so easy to make and doesn’t take that much time. This dish is easy enough to make and every time think we should make it more often. Three main components: tortilla, salsa verde, and peppers, onions and chicken.
For the tortillas, I found that the Serious Eats recipe for tortillas works every time. Just go there so we don’t have to worry about copyright infringement and the like.
For the salsa verde:
- 1 lb tomatillos, husk removed and rinsed
- 1 onion, quartered
- 2 jalapenos
- olive oil
- 1/2 bunch cilantro
- lime juice
- salt and pepper
- squeeze of honey
- Crushed Chipotle chili
Put the first 3 ingredients on a rimmed sheet pan, coast in olive oil, and roast for 15 minutes or so in a 450 degree oven. Once everything is nice and charred/golden, chop the stems off the jalapenos and dump everything else in a food processor. Add cilantro,lime juice and whiz until smooth. Taste and add salt, pepper, more lime juice, honey and chipotle to taste. For some reason our jalapenos weren’t very hot so we added the chipotle.
For the rest of the stuffing for the taco
- 2 peppers whatever color you like (yellow and orange were on sale)
- 1 onion
- 1 lb chicken thighs
I like to just cut the peppers away from the core and have about 1/4 inch slices of onion. Either saute or grill all the ingredients and cook peppers and onions until cook but still have some crisp. Slice everything up and serve with:
- More cilantro
- Avocado (we had an extra from the Pozole)
- Cheese
- Limes
Working Dad Cooks 