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 minutesTotal 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.
Keep Reading: Taco Fiesta: The Easiest Dinner Party You'll Ever Throw
From the February 2012 issue of O, The Oprah Magazine
