My knowledge of the Spanish language comes in three forms:
1) Learning via Breaking Bad. Three words: Los Pollos Hermanos
2) Learning via Nacos. Four words: Si Patron Pablo Escobar
3) Learnings from the streets. One phrase: Hola, el bano por favor? E l B a n o. EL BANO!
Learnings:
1) Remembering toilet please in all languages is always a good idea.
2) The score of too much Netflix is undetermined.
Green Chilli Pulled Chicken Tacos
Salsa Verde Tacos
Serves 2-3
Ingredients
Salsa Verde:
Green tomatoes
3 jalapeños, sliced
2 handfuls of coriander leaves & roots
6 yellow cherry tomatoes
Juice from 1 lime
1 onion, roughly chopped
3 cloves of garlic, chopped
1/2 tsp salt
Tacos:
2 chicken breasts
1tsp each of cumin, cayenne & coriander powder
4tsp olive oil
Sprinkle cotija cheese
Extra coriander to serve
Method
Using a food processor or blender, puree the salsa verde ingredients until smooth then transfer to a small pot. Boil rapidly and stir regularly for 10 minutes. This will deepen the flavour, colour and bring out the sweetness in the sauce.
While that’s on, mix the spices and olive oil in a bowl with a pinch of salt then coat generously over the chicken. Heat a non stick pan with a little extra oil over a low heat then fry the chicken until golden and cooked. Using two forks, shred the chicken then leave aside.
Pour half the green sauce over the pulled chicken then serve in the tacos. Put the remaining sauce into a little bowl and top over the tacos with the coriander and cotija cheese.
Kitchen notes...
Cotija is a Mexican cheese that brings a creamy saltiness to the dish. Try your darnedest to find it otherwise feta can be substituted.
Of course you can make this recipe into enchiladas or nachos, no problemo!
