Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

by Rick Bayless

Submitted by Kimberly Felix

"How's that for a title? I was a bit apprehensive about trying this recipe, though my friend swore it was easy. (She and I have a different opinion on what easy food prep means.) But it's really not hard (despite its daunting look), and it is delicious. Plus you can whip up a big batch of the sauce all at once and freeze some for later, or make it the night before and leave it in the fridge. This recipe makes about 3 cups of filling, enough for about 12 tacos."

For one batch of sauce:

8 oz (5-6 med.) tomatillos, husked and rinsed.
Fresh serrano chiles to taste. (Recipe recommends 2, I put one and thought it was perfect but the kids thought it was still too hot.)
1 1/2 T olive or vegetable oil
1/2 medium white (or whatever you have on hand) onion, roughly chopped
1 garlic clove, peeled and roughly chopped (I just used my garlic press)
1 C chicken broth
3 T roughly chopped cilantro
Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth

That's it for sauce. You'll also need:

12 corn tortillas (the small taco size ones)
2 C firmly packed sliced chard leaves OR spinach. All pieces should be about 1/2 inch wide and 2 inches long.
1 1/3 cups coarsely shredded cooked chicken--about one very large chicken breast.
1/2 to 3/4 cup crumbled mexican queso fresco OR pressed, salted farmer's cheese.

To make sauce: Roast the tomatillos and peppers on a baking sheet (I always cover mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.

Heat 1 T of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 2 more minutes, then scrape into the food processor or blender. Process to a medium-coarse puree.

Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.

*it's at this point you would freeze or fridge it if so doing*

Finishing the dish: Steam tortillas in a vegetable steamer (if you have one) or in the microwave wrapped in a damp towel set into a microwave safe container.

Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). Taste and season with more salt if necessary.

When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.