Sunday, July 5, 2009

Chicken & Tomatillo Tacos with Mexican Fideo

You can't live in South Texas and not love Mexican food. But I get tired of the same old enchiladas and burritos. I've been wanting to try some roasted tomatillos so I took a couple of different recipes and some inspiration from Bobby Flay and this is what we had for dinner tonight.

Tomatillo Salsa
1 pound tomatillos, husked and washed
2 jalapeno peppers, washed
1 small red onion, sliced into 1/2 inch slices
Olive oil
Salt
Pepper
2 cloves garlic
1/2 cup chopped cilantro
1 Tablespoon honey
1 Teaspoon brown sugar
Lime
1 Tablespoon rice vinegar (or cider vinegar)

1. Preheat grill.
2. Grill onions, jalapenos and tomatillos (I used a grilling basket) until soft and a bit charred, 10 to 15 minutes. Let cool for about 10 minutes or until cool enough to handle.
3. Peel, seed and stem jalapenos (next time I am going to leave the seeds of one of them to add some heat). Place the tomatillos, onions, jalapenos, lime juice, cilantro, vinegar, brown sugar, salt and pepper (to taste) in a food processor. Pulse until the mixture is well blended but still has a bit of a chunky texture.

To make the tacos, I bought a rotisserie chicken and shredded it and then added the chicken to the salsa and heated it all up. I warmed whole wheat flour tortillas and put the chicken on the tortillas, topped them with crumbled Queso Fresco. (Don't skip the cheese - it makes the taco... you can get it next to the regular cheese at the grocery store!!) Delicioso!!

Mexican Fideo

1 box of fideo (vermicelli)
Vegetable oil
1/2 Onion, diced
2 Roma tomatoes, diced
2 cloves garlic
1 small jalapeno, diced
1/2 Teaspoon Cumin
1/2 Teaspoon Garlic Salt
1/2 Teaspoon oregano

Put onion, tomatoes, garlic, jalapeno and seasonings in a food processor or blender. Process until combined, but slightly chunky.

Heat 2-3 tablespoons of oil in a frying pan. Add fideo and cook on medium low and brown to a golden brown color. Once the fideo is toasted, pour in tomato mixture, bring to a boil. Turn down heat to low and simmer until tender. About 5 - 10 minutes. Liquid should be almost all absorbed. Serve with chicken tacos.

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