This looks much more difficult than it is. Just forge ahead and don't worry.
Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese
For 1-1/4 cups Essential Simmered Tomatillo-Serrano Sauce
- 8 ounces (5 to 6 medium) tomatillos, husked and rinsed.
- Fresh serrano chiles to taste. (roughly 2), stemmed
- 1-1/2 tablespoons olive or vegetable oil
- 1/2 medium white onion, roughly chopped
- 1 garlic clove, peeled and roughly chopped
- 1 cup chicken broth
- 3 tablespoons roughly chopped cilantro
- Salt, 1/4 to 1/2 teaspoon, depending on the saltiness of the broth
- 12 corn tortillas (plus a few extra, in case some break)
- 2 cups firmly packed sliced chard leaves, lamb's quarters (quelites), sliced amaranth greens (quintoniles), purslane (verdolagas) or spinach (all pieces should be about 1/2 inch wide and 2 inches long. I used kale
- 1-1/3 cups coarsely shredded cooked chicken (you'll need, for instance, 1 very large chicken breast for this amount; it's a good way to use up leftover chicken ... and if you don't have any see Poached Chicken recipe)
- 1/2 to 3/4 cup crumbled Mexican queso fresco or pressed, salted farmer's cheese
To make sauce
Roast the tomatillos and peppers on a baking sheet (I lined mine with foil) 4 inches below a very hot broiler until blackened and soft on one side, 5-6 minutes, then turn them over and roast the other side. Transfer (including all juices) to a food processor or blender.
Heat 1 tablespoon of the oil in a large heavy skillet over medium, add the onion and cook, stirring regularly, until deep golden, about 8 minutes. Stir in the garlic, cook 1 more minute, then scrape into the food processor or blender. Process to a medium-coarse puree.
Heat the remaining 1/2 T of oil in the skillet and set over medium-high. Add the puree all at once and stir for about 5 minutes, until noticeably darker and thick. Stir in the broth, partially cover and simmer over medium-low for 10 minutes. (The sauce will be a little soupy.) Stir in the cilantro and generously season with salt.
(You can make this a few days ahead and refrigerate until needed.)
Finishing the dish
Heat the tortillas. Bayless recommends steaming in a vegetable steamer, wrapped in a kitchen towel. Boil for 1 minute, then turn off and let stand without opening for 15 minutes. I just heat mine on the griddle, though to be fair they are made with a little flour in them to facilitate things like folding without breaking.
Bring the sauce to a boil and add the greens. When the mixture returns to a boil, stir in the cooked chicken, and simmer until the greens are done (chard 3-4 minutes; spinach about 2 minutes). I cooked the kale for about 8 minutes. Taste and season with more salt if necessary.
When you are ready to serve, make the tacos one at a time, spooning a portion of the filling into a warm tortilla, sprinkling the cheese, and folding it over.