Chicken Tacos with Green Chili Adobo
1/2 head of garlic - separated into cloves
5 Serrano Chilies, stems removed
2 cups loosely packed cilantro, chopped
2 cups loosely packed flat-leaf parsley, chopped
1 c. plus 2 Tbsp. olive oil
12 corn tortillas
1-2 lbs. chicken breast
1 med. sweeet onion thibnly sliced
1/4 c. crumbled queso fresco
Add garlic cloves with peels on and chilies to a dry skillet over medium heat. Turn often and roast about 10-15 minutes. Transfer to a cutting board to cool. Removes skins from garlic and chop along with chilies. Put these ingredients into a blender along with the cilantro, parsley, 1 c. oil, and 2 tsp. salt. Blend until nearly smooth. Remove 1/3 c (per pound of chicken) and stir in 2 Tbsp. of water and set aside. Store remainder of sauce in the refrigerator for up to a week. Put 2 Tbsp. olive oil in a large lodge pan. Season both sides generously with Kosher salt and fresh ground pepper. Put the chicken in the hot pan along with the sliced onions. Cook chicken for 5-6 minutes per side. Remove to a cutting board and continue cooking the onion. Slice the chicken to 1/4" thick strips. Add the chicken back to the lodge pan along with the green sauce. Stir altogether and continue to cook until chicken is cooked all the way through. To make the tortillas dampen paper towels and layer a paper towel between each tortilla. Put them in an open ziplock baggie and microwave for 1 minute. Add the chicken in the middle of a tortilla. Sprinkle with crumbled queso and squeeze a quartered lime along the chicken. Close together and enjoy!
Pairs Well With
This recipe came from Rick Bayless. I found it in a magazine. I made it and my family went nuts. It rose to the top of one of our favorite meals. Your mouth will explode with flavor. Each bite becomes better than the first. You will never want to prepare and eat a tortilla another way.