Recipe: Award-Winning Tacos!
Her recipe for Tomatillo Chicken & Goat Cheese Tacos won the New York’s Favorite Farmers’ Market Recipe Contest! The judges proclaimed, “This dish has it all! Great mixture of texture, colors, and flavors, and every part of the recipe, from meat to cheese to the vegetables, is all local and in the farmers market.”
We made chicken on the grill last night and had a ton of leftover chicken meat, so I decided to use it for these tasty tomatillo chicken tacos. I was at the Fort Greene Farmers’ Market in Brooklyn over the weekend and picked up some handmade corn tortillas from Hot Bread Kitchen. Man, are they good!
Tomatillo Chicken Tacos with Goat Cheese
1 lb Leftover Grilled or Roasted Chicken
1/2 lb Tomatillos – husks removed
2-3 Jalapeno or Serrano Peppers
1 Shallot or Small Onion
1/4 Cup Cilantro – chopped
Pinch of Salt
Pinch of Sugar
Water – as needed
8 Small (6”) Corn Tortillas
3 oz Goat Cheese – crumbled
Chicken – Quattro’s Poultry Farm
Tomatillos – Migliorelli Farm
Jalapeno Peppers – Brittany Hollow Farm
Summer Onion – Little Seed Gardens
Cilantro – Taliaferro Farms
Corn Tortillas – Hot Bread Kitchen
Goat Cheese – Lynnhaven
Make the tomatillo sauce by roasting the tomatillos, jalapenos and onion over a charcoal fire or under a broiler until they are charred and have softened. Add the cilantro, salt and sugar, coarsely chop the mixture by hand or in a food processor or blender adding a little bit of water if necessary to create a saucy consistency.
Shred the chicken meat and set aside.Transfer the sauce to a large skillet, add the shredded chicken and heat through. Meanwhile, char the tortillas over the embers of the charcoal fire or in a hot cast iron skillet. Begin stacking the charred tortillas on a plate and cover with a clean dishcloth so they stay warm and pliable.
Assemble the tacos by scooping the chicken-tomatillo mixture into the center of a tortilla and top with the goat cheese and a few cilantro leaves.
This recipe originally appeared atthefarmersmarket.com. It is re-posted here with permission of the author.
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