Description
Crispy tortillas are topped with a vibrant tomatillo salsa, grilled chicken, and creamy queso fresco. A simple yet satisfying weeknight meal.
Ingredients
Units
Scale
- 1/2 cups (118 ml) Fresh Lime Juice
- 1/4 cups (59 ml) olive oil
- 2 cloves minced garlic
- 1 1/2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 lbs (907 g) boneless, skinless chicken thighs (or breasts, if you prefer)
- 1/2 lbs (227 g) fresh tomatillos, husks discarded and tomatillos rinsed and quartered
- 2-3 fresh green serrano chiles, coarsely chopped (including seeds, may use less if you don’t want it particularly spicy)
- 1/4 cups (59 ml) chopped white onion
- 3 cloves quartered garlic
- 3/4 teaspoon salt, or to taste
- 1/2 cups (118 ml) water
- 2 tablespoons lard, vegetable oil or any other high temperature fat
- 3 tablespoons finely chopped fresh cilantro
- 1 to 2 tablespoons vegetable oil, lard or clarified butter
- 12 (4-inch) organic corn tortillas
- 2 to 3 tablespoons crema or crème fraîche
- 1/3 cups (79 ml) finely chopped white onion
- 1/3 cups (79 ml) finely crumbled queso fresco (Mexican fresh cheese)
Instructions
- Combine all ingredients except the chicken in a gallon plastic storage bag. Close the bag and shake until combined. Add the chicken, close the bag, and massage the marinade onto the chicken. Marinate for at least 2 hours.
- Grill chicken over medium-high heat, about 4-5 minutes per side or until cooked through to at least 165°F (74°C).
- Tomatillo salsa
- Combine tomatillos, chiles, onions, garlic, salt, and water in a blender or food processor. Pulse until relatively smooth.
- Heat oil in a medium-large skillet over medium-high heat. Add the salsa, carefully, as the liquid will cause the oil to splatter. Bring to a simmer and cook until thickened, about 8-10 minutes.
- Stir in cilantro, cook for another minute, and remove from heat. Cool, then refrigerate until ready to serve. May be made up to 2 days in advance.
- Assembly
- Melt oil over medium-high heat in a heavy, large skillet. Place tortillas in the heated oil (as many as will fit) and lightly fry for about 10 seconds per side to soften. Remove and drain on a paper towel. If not using immediately, keep warm on a tray in the oven.
- Spread tortillas with salsa, top with grilled chicken, crema, and queso fresco.
Notes
- For extra flavor, marinate the chicken overnight.
- To prevent burning, fry the tortillas in batches and adjust heat as needed.
- Leftover salsa can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 5
- Protein: 35
- Cholesterol: 100