Yum! Like oh my goodness yum.
Me and my fiance were both sweating when we finished eating them from the tomatillo sauce.
First off, some of you may not know what a tomatillo is. Its kind of like a green tomato in a husk. Like an ear of corn and a tomato had a baby. Its a staple in Latin American cooking and is quite delicious. You peel the husk off and just eat the fruit inside. You may have to look in the ethnic foods section of your grocery store or a specialty store to find them. If your paying attention though, they are readily available.
2 lbs. Fresh tomatillos
4 Cloves of garlic
1 Bunch of fresh cilantro
1/4 of a large onion (or 1/2 a small onion)
3 Cups of water
4 large Jalapeno peppers
Remove the outer paper from the tomatillos and wash them off. Cut everything except the cilantro into large chunks. I cut the tomatillos in half, the peppers in thirds and roughly chopped the onion. Put them all in the water and bring to a boil.
Look how deliciously fresh this looks!!
Turn it down to just below a boil and cook for half an hour. Let it cool until its manageable, add in the cilantro and blend it until its smooth. This sauce is super spicy and goes on ANYTHING! Use it as a healthy substitute for classic taco sauce, use it on chicken, beef, pork, in carnitas, on enchiladas, on pretty much anything you’d like to be spicy. Its honestly the most amazing sauce ever. Plus you can eat it hot or cold.
Beautiful green sauce!
2 Boneless chicken breasts from free range chickens
1/4 of a large onion (or half a small onion)
3 Garlic cloves, chopped
1/2 Jalapeno pepper, chopped
3 Tsp. ground cumin
1 Shredded carrot
The juice from 1 lime
4 Tsp. dried cilantro or half a bunch fresh cilantro
Salt and pepper
2 Tbsp. Coconut oil (to cooking in)
(Note, use organic ingredients for the best result!)
(Another note, either grate the carrots or use a vegetable peeler and peel the whole carrot into long thin strips and chop the strips so you don’t have big chunks of carrot.)
Start out by chopping up the chicken breasts into small cubes and put them in a pot in the coconut oil, jalapeno and onions. Start cooking on medium high heat.
As its cooking add in all of the other ingredients. Continue cooking until the chicken is fully cooked and all the juice is cooked off. When the chicken is mostly cooked through start chopping it up with the spoon your cooking with. It chops easy when its cooked. And that’s it! Top with tomatillo sauce, cheese and lots of greens. I personally think arugula and spinach taste the best with tacos.
Serve it with a delicious…
…Mason jar lemon-limade slushy
Put the juice of one lime and one lemon in a mason jar and add 1 tablespoon of organic sugar. Add two slices of lemon and fill it the rest of the way with water. Put the lid on it and shake it vigorously until the sugar is dissolved and pop it in the freezer for 3-5 hours, or until it starts to freeze. It’ll turn itself into a slush.
Super amazing dinner =)
~Courtney, The Crunchy Delinquent
This post was shared on the Get Inspired Blog Hop and Tuned in Tuesday!