Shredded Chicken Tacos with Queso FrescoReport Violation
Other InfoComments: credits to Bobby Flay
6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
½ small red onion, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 ½ cps shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
Place tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half and serve immediately.