Source: I still have my newspaper clipping cut out from years ago. Most likely from the AJC. I can’t believe I’ve never shared this recipe before. It is one of my family’s faves…particularly my husband. Whenever I find fresh good looking tomatillos I buy them and make this!
Ingredients:
- 8 ounces (5-6 medium) tomatillos, husked and rinsed (see note)
- 2 fresh Serrano chiles, or to taste, stemmed
- 1.5 tablespoons olive oil
- 1/2 medium white onion, roughly chopped
- 1 garlic clove, peeled and roughly chopped
- 1 cup chicken broth
- 3 tablespoons roughly chopped cilantro
- 1/4 to 1/2 teaspoon salt, depending on saltiness of broth
- 2 cups firmly packed Swiss chard or spinach (all pieces should be about 1/2 inch wide and 2 inches long)
- 1 1/3 cups coarsely shredded cooked chicken
- 12 warm tortillas (plus a few extra, in case some break)
- 1/2 to 3/4 cup crumbled Mexican queso fresco
Preparation:
- Roast tomatillos and chiles on baking sheet 4 inches below a very hot broiler until blackened and soft on one side, 5 to 6 minutes, then turn over and roast on other side 3 to 4 minutes. Transfer (including all juices) to a food processor fitted with the metal blade or to a blender.
- Heat 1 tablespoon of oil in a large, heavy skillet over medium heat. Add onion and cook, stirring frequently until deep golden, about 8 minutes. Stir in garlic, cook 1 minute, then scrape into food processor or blender. Process to medium-course puree. Heat 1/2 tablespoon oil in skillet over medium-high heat. Add puree and stir for about 5 minutes, until noticeably darker and thick. Stir in broth, partially cover and simmer over medium-low heat for 10 minutes. The sauce will be a little soupy. Stir in cilantro and generously season with salt. Bring sauce to a boil and add greens. When the mixture returns to a boil, stir in chicken and simmer until greens are done. Taste and season with additional salt, if needed.
- Guests will spoon a portion of filling into warm tortilla, sprinkle cheese and fold it over.
Advance preparation: The tomatillo-serrano sauce can be prepared several days in advance and stored in the refrigerator, covered. Reheat and finish as directed.
Note: Tomatillos look like small green tomatoes covered with a thin, parchmentlike covering. The flavor has hints of lemon, apple, and herbs. Choose tomatillos with dry, tight fitting husks.
Per serving: 134 calories, 4.8 grams fat, 17 milligrams cholesterol, 188 milligrams sodium.
