Ditte Isager
Though this recipe contains jalapeños, it is only slightly spicy. If you like it hotter, leave the seeds in the jalapeños; if you prefer a milder dish, substitute pale green California chilies.








Makes 12 tacos (6 servings)

Ingredients

  • 4 Roma tomatoes, quartered
  • 1 1/2 tsp. kosher salt
  • 3 jalapeños, seeded
  • 1/4 white onion, roughly diced
  • 2 cloves garlic
  • 2 tsp. vegetable oil
  • 2 pounds boneless, skinless chicken pieces
  • 2 Tbsp. minced cilantro
  • 12 (6") corn tortillas, warmed
  • Avocado salsa

Directions

Active time: 30 minutes
Total time: 1 hour

In a blender, pulse tomatoes until well chopped. Add salt, jalapeños, onion, and garlic and puree until smooth.

Heat oil in a skillet over medium-high heat. Brown chicken, about 2 minutes per side, working in batches if necessary. Add tomato puree to skillet, cover, and reduce heat to medium low.

Simmer chicken 30 minutes, or until very tender, stirring occasionally. Shred into bite-size pieces using 2 forks. Increase heat to medium and cook, stirring often, until sauce thickens and coats chicken, about 10 minutes. Stir in cilantro just before serving. Top tortillas with chicken and avocado salsa.

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