- Rating:
- Servings:
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 2 each Boneless-Skinless Chicken Breasts
- to taste Kosher Salt and Freshly Ground Pepper
- 1 tub Melissa's Fresh Tomatillo Sauce
- 4 each Red Fresno Chiles -- sliced
- 1 each Onion -- diced
- 14 Mini (3”) Corn Tortillas -- warmed
- to taste Fresh Cilantro -- chopped
Directions
In a large pan, heat the oil over high flame. Season the chicken on both sides and add them to the pan. Sear the chicken until golden brown, flip them over and repeat. Next add the tomatillo sauce, chiles and onion. Cover, reduce the heat and simmer for 30 minutes. Remove the chicken from the heat and shred it. To assemble tacos, place some of the shredded chicken in the center of the warm tortillas, add some of the sauce from the pan and garnish with cilantro. Makes about 14 mini tacos.
Notes
An easy way to shred the meat is by pulling it apart using two forks.
