Mexican tacos with Tomatillo sauce

This recipe for Mexican tacos with tomatillo sauce is the result of several experiments with different flavors and variants. A little less of this, a little more of the other and so on. In the end, it is a meal that is not complicated, it is perfect to make as a couple, during the weekend or to invite friends to the house.

• Homemade recipes

This recipe is divided into three parts, one more fun than the other. Let's start with what takes more time: tomatillo sauce.

Tomatillo sauce (1h15m)

Ingredients:

• 1 kilo of tomatillos
• 1 medium purple onion
• 4 cloves of garlic
• 1 cup of olive oil
• 1-2 chipotle peppers
• Salt
• Pepper
• Juice of 1 lemon
• 1 teaspoon of vinegar

Preparation:

Set the oven to preheat to 350 degrees. The tomatillos are washed, the skin removed and chopped in half. The onion is cut in julienne and the cloves of garlic are left whole. In a refractory container, put tomatillos, onion, garlic and half a cup of olive oil on top. A touch of salt and pepper and baked for about 30-40 minutes.

Ideally, the tomatillos are ready when you see scorched parts. It is very important to partially burn the tomatillos because part of the taste depends on it.

Remove from the oven and place everything with caution in a blender, cover and start to liquefy. Have the remaining olive oil on hand to emulsify the sauce to the preferred consistency. Generally, the sauce thickens to a consistency similar to the pancake mix. During the emulsion, add 1-2 chipotle peppers (they come in cans in your sauce) depending on the level of "spicy" that you want to give. Although the chipotle is not an especially spicy chile, its proper use gives a spectacular variant to the meals. Finally, lemon juice and vinegar are added.

Note: avoid at all costs squeeze the lemon over the blender while it is activated. It is very possible that you slip the lemon, fall inside and mix. The lemon shell is very bitter and you can ruin all the sauce.

Use a strainer to remove seeds and, if possible, pour the sauce into a plastic dispenser, as seen in the photo.

Meat and chicken

• 1 kilo of roasted meat (empty/skirt)
• 1 kilo of chicken breast
• 1 medium purple onion diced
• 4 cloves of crushed garlic
• 1 diced celery stem
• 1 chive stem on rings
• 2 teaspoons ground ginger
• 2 teaspoons curry
• 1 teaspoon cumin powder
• English sauce
• Soy sauce
• Salt
• Pepper
• Paprika
• Olive oil
• 3 tablespoons butter

The idea of ​​eating tacos is to be able to vary flavors and aromas in your food. You take an omelet, you make a taco of meat, you take a sip of your beer, you prepare another of chicken and thus you enjoy a wide spectrum of flavors. Although you can make shrimp, octopus, pork, etc, I decided to show meat and chicken today with two different preparations to please the palate.

Meat (8m): Cut the meat into strips (or the size of your preference) and put it in a deep container.Add a touch of English sauce, salt, pepper, paprika, cumin (cumin should be used sparingly as it is a very powerful species and the line between a delicious aroma to something inedible is very thin) and two cloves of crushed garlic. Ideally, massage the meat with the garlic and distribute evenly. Marinate for one hour.

In the pan: Add a splash of olive oil to the hot pan and sauté half an onion and celery stem. When the onion is at its point (it becomes transparent when it has released its juices) add the meat and move for 5 minutes. When the meat begins to release its juices, count a minute and remove from heat (this recipe suggests eating the meat lightly cooked although everyone has a free choice to make it as you like). Put the meat in a deep dish and reserve.

Chicken (12m): Chop the chicken into cubes and put them in another deep dish. Touch of soy sauce, ginger, curry (same case as cumin), salt, pepper and the two crushed garlic. Marinate for an hour.

In the pan: Melt the butter and add half a purple onion in squares and the green onion. When the onion is at its point, add the chicken and turn it around for 7-8 minutes until it is fully cooked.

MEXICAN TACOS!

For tacos, you need tortillas (corn or flour, depending on your preference) to be hot. For this, I use either a large skillet or a budare. In any case, it is your choice if a) heat the grill or b) fry them lightly. Do not pre-heat the tortillas, in my opinion, it ruins the whole dish.

In small plates separate, put romaine lettuce, diced tomatoes, shredded cheddar cheese, minced cilantro and sour sauce.

The way to fix your tacos is your decision, but my favorite it is: sour sauce, lettuce, tomato, meat/chicken, cheddar cheese, tomatillo sauce, cilantro.

And eat! Enjoy it.

A delicious menu that you You may like

You can make these Mexican tacos with green tomatillos. Then prepare a noodle soup. As a main course you can make roasted chicken with potatoes. And to close for dessert these delicious homemade vanilla cookies.

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