Taco Tuesday is a real thing at our house.
I’d be happy with a Taco Wednesday, Taco Thursday, Friday, Saturday… you get the picture.
I never get tired of it. So, naturally, I found a way to make a lean meat into a tender, from scratch filling for every Mexican dish possible.
Now I can have it as often as I want, even when I’m trying to be a little more strict with my meals.
Give it a try and let me know what you think!
Salsa Verde Ingredients
1 1/2 pounds tomatillos (about 12 medium), husked and rinsed
1-2 medium jalapeños, stemmed (omit for mild salsa, use 1 jalapeño for medium salsa and 2 jalapeños for hot salsa)
1/2 cup chopped white onion (about ½ medium onion)
1/4 cup packed fresh cilantro leaves (more if you love cilantro)
2 tablespoons to ¼ cup lime juice (1 to 2 medium limes, juiced), to taste
1/2-1 teaspoon salt, to taste
2 tsp cumin
Boil a medium pot of water. Place husked and rinsed tomatillos in boiling water for 10 minutes.
Drain water from tomatillos.
In a food processor or blender, combine the tomatillos, peppers, cilantro, 2 tablespoons lime juice, cumin and ½ teaspoon salt.
Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if desired. Add onion and pulse a few times until pieces are diced well.
Place chicken breasts in the bottom of a crock pot. Pour 3/4 of the salsa on top of the breasts. Reserve 1/4 of the salsa for taco toppings.
Cook on low for 6-8 hours or high for 4-6 hours. Or use instant pot: 10 minutes high pressure, NPR.
When the chicken breasts are done shred the chicken.
Serve chicken and desired toppings on tortilla.
Pair with chopped bell peppers (sauteed or raw), salad, grilled or roasted zucchini.
PRO TIP: Make double salsa verde and freeze. Easy crock pot meal for another day!