I apologize for the lack of posts this week. My family lost our 12-year-old golden, Chloe, last weekend. So, needless to say, it’s been a bit rough. This is the first time in 20 years that my family won’t have a pet in the house. We’ll miss Chloe so much, but I know she’s in a better place in doggy heaven. RIP <3
“Grief is like the ocean; it comes on waves ebbing and flowing. Sometimes the water is calm, and sometimes it is overwhelming. All we can do is learn to swim.”
6 tomatillos, husked, washed and broiled until blackened
2 Serrano peppers, broiled until blackened, stems removed
1 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
Juice of 1 1/2 limes
1/2 tbsp. honey
4-5 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup crumbled queso fresco
1 cup red cabbage, chopped
2-3 avocados, sliced
Flour or corn tortillas
Preheat oven to 400 degrees.
Line cookie sheet with foil, then place tomatillos and Serrano peppers on sheet. Roast 10 minutes, then flip tomatillos and peppers and roast another 5-10 minutes, until blackened.
Once cooled, deseed the peppers and cut the tomatillos in quarters. Place the tomatillos, Serranos, onion, garlic, cilantro, lime juice, and honey in a blender or food processor and blend until smooth. Place the tomatillo mixture in a large saute pan over medium-high heat and bring to a simmer.
In a separate large skillet, heat olive oil over medium-high heat. Cook chicken breasts until cooked through, about 5-6 minutes on each side. Remove chicken and let cool, then shred. Add shredded chicken to tomatillo mixture and stir. Season with salt and pepper, to taste.
If using flour tortillas, place on a grill or indoor grill for 20 seconds on each side, on medium-high heat. Spoon the chicken mixture into the tortillas and top with avocado, red cabbage and queso fresco. Fold tortillas in half and serve.
Recipe adapted from Food Network.