Rated 5.0 stars by 1 users
Entree
Mexican
14 mini tacos
30 minutes
45 minutes
3 tablespoons extra virgin olive oil
2 each boneless-skinless chicken breasts
To taste kosher salt and freshly ground pepper
1 tub fresh tomatillo sauce
4 each Red Fresno Peppers, sliced
1 each onion, diced
14 mini (3”) corn tortillas, warmed
Fresh cilantro, chopped to taste
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.
An easy way to shred the meat is by pulling it apart using two forks.
