Shredded Chicken And Tomatillo Tacos With Queso Fresco - cooking recipe

Ingredients

6 tomatillos, husked, washed, and grilled until blackened
1 serrano pepper, grilled until blackened
olive oil
1/2 small red onion, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juice of
2 tablespoons honey (I usually only need 1 tbls of honey and add the second tbls only if the serrano was too spicy)
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas (white corn will work too)
1 cup crumbled queso fresco
1/4 cup chopped cilantro

Preparation

Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil over medium high heat.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan. Bring the mixture to a simmer, add the chicken, and heat through. (You may also skip this last step and just drizzle the tomatillo sauce over the top of the chicken after you have placed it in the tortilla).
Run the tortillas under the tap to lightly moisten them and then place the tortillas on the grill or warm non-stick griddle, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with some cilantro and a few tablespoons of queso fresco. Fold the tortillas in half serve immediately.