Revamp Taco Night With Tomatillo Chicken Tamales

Revamp Taco Night With Tomatillo Pulled-Chicken Tamales

 

Tomatillos, also known as the Mexican Husk Tomato, are a delicious alternative to a traditional tomato salsa. These tiny fruits may look like small green tomatoes but they have a refreshingly tart taste that makes for a zesty salsa verde. It is no ordinary tomatillo sauce that bathes the pulled-chicken tamales in this recipe—the tomatillos are first charred on the grill with green peppers and Serrano peppers. The result is a smoky sauce for the chicken and a delicious topping for tamales.

 

Prep Time: 40 minutes

Total Time: 50 minutes

Yield: 4 servings

 

Ingredients

  • 4 Sweet Corn Tamales, store bought or homemade
  • Tomatillo Chicken (recipe below)
  • 1 cup grated queso fresco
  • Spicy Pickled Onions, store bought or homemade

 

For The Tomatillo Chicken and Tamales

  • 6 tomatillos, husked, washed
  • 1 green pepper
  • 2 Serrano peppers
  • 4 tablespoons olive oil
  • 3 cloves garlic, coarsely chopped
  • 1 small red onion, coarsely chopped
  • 1 cup chopped fresh cilantro
  • 1 lime, juiced
  • 2 tablespoons agave syrup
  • 2 1/2 cups of cooked shredded chicken
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh black pepper

 

To Warm Tamales:

  • 1 tablespoon of butter

 

Directions

For The Tomatillo Chicken:

  1. Preheat the grill to high heat. Place tomatillos, green pepper, and Serrano peppers on grill and char all sides.
  2. In a medium-­size sauté pan, heat 2 tablespoons of olive oil. Add grilled tomatillos, grilled green peppers, grilled Serrano peppers, garlic, and onion. Sauté for 5 minutes.
  3. Remove pan from heat and place pan ingredients, plus cilantro, lime juice and agave, in a blender and blend until smooth.
  4. Pour the tomatillo mixture into a large heated sauté pan. As the tomatillo sauce simmers, add chicken, coriander, salt, and pepper. Cook for 10 minutes over low heat.

 

Prepare The Tamales:

  1. Melt butter in a griddle over medium-­high heat.
  2. Unwrap tamales and place them on the griddle for 20 seconds on each side, to warm.

 

Assemble The Dish:

  1. Remove Sweet Corn Tamales from heat and center each on a serving plate.
  2. Sprinkle with crumbled queso fresco and spicy pickled onions. Serve immediately.

 

What’s one of your favorite ways to cook with tomatillos?

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