This is one I have been thinking about how to make for a while. The Tequila Lime chicken marinade is delicious and would make a great meal on it's own. My marker for recipe success is always how much my daughter eats. She finished her tostada and went back for more chicken so home run! The tomatillos salsa is pretty spicy so consider removing the seeds if you prefer less spice.
Ingredients:
For the Chicken Marinade:
2 tbsp of olive oil, plus more for cooking
2 limes, juiced
2 tbsp of tequila
1/2 tsp of agave
1/2 tsp of salt
1/8 tsp of oregano
1/4 tsp of cumin
1/2 tsp of onion powder
2 cloves of garlic grated
1 lb. of boneless, skinless chicken cutlets
For the Tomatillos Salsa:
4 tomatillos, peeled, rinsed and quartered
2 cloves of garlic, unpeeled
1 small sweet onion, halved
1 jalapeno, stem removed and halved
Olive oil
1/4 tsp of cumin
Juice of 1 lime
Kosher salt
To assemble:
Corn tortillas, fried in oil until crisp and lightly salted
1 avocado, diced
Sour cream, thinned with water
Iceberg lettuce, shredded
Preheat the oven to 400. Place the tomatillos, garlic cloves, onion, and jalapeno on a baking sheet. Drizzle with olive oil and sprinkle salt over the top to season lightly. Bake for 15-20 minutes until all of the vegetables have soften and browned around the edges. Remove from the oven and place everything, including any juices into a blender, Season with cumin, lime juice and salt and blend throughly. Taste and adjust seasonings if desired. Sauce can be stored for future use.
Meanwhile, marinate the chicken by adding all of the ingredients listed under chicken marinade to a plastic zipper bag. Allow to sit for at least 20 minutes, turning the bag to make sure the marinade evenly distributes. Heat a large pan over medium heat and coat the bottom with olive oil. Sear the chicken for 3-5 minutes on each side until a nice brown crust forms. Be carful not to scorch the sugar. After you have browned the chicken, add back in the marinade, cover with a lid, bring to a boil and then reduce to a simmer. Simmer for 5 minutes, turning chicken occasionally. Remove the chicken, cut into strips and add back to the sauce. Cover and allow to simmer 2 minutes more.
To assemble, place a fried corn tortillas on a plate. Top with shredded lettuce and then chicken. Drizzle tomatillos sauce and thinned sour cream and then top with diced avocado.
Ingredients:
For the Chicken Marinade:
2 tbsp of olive oil, plus more for cooking
2 limes, juiced
2 tbsp of tequila
1/2 tsp of agave
1/2 tsp of salt
1/8 tsp of oregano
1/4 tsp of cumin
1/2 tsp of onion powder
2 cloves of garlic grated
1 lb. of boneless, skinless chicken cutlets
For the Tomatillos Salsa:
4 tomatillos, peeled, rinsed and quartered
2 cloves of garlic, unpeeled
1 small sweet onion, halved
1 jalapeno, stem removed and halved
Olive oil
1/4 tsp of cumin
Juice of 1 lime
Kosher salt
To assemble:
Corn tortillas, fried in oil until crisp and lightly salted
1 avocado, diced
Sour cream, thinned with water
Iceberg lettuce, shredded
Preheat the oven to 400. Place the tomatillos, garlic cloves, onion, and jalapeno on a baking sheet. Drizzle with olive oil and sprinkle salt over the top to season lightly. Bake for 15-20 minutes until all of the vegetables have soften and browned around the edges. Remove from the oven and place everything, including any juices into a blender, Season with cumin, lime juice and salt and blend throughly. Taste and adjust seasonings if desired. Sauce can be stored for future use.
Meanwhile, marinate the chicken by adding all of the ingredients listed under chicken marinade to a plastic zipper bag. Allow to sit for at least 20 minutes, turning the bag to make sure the marinade evenly distributes. Heat a large pan over medium heat and coat the bottom with olive oil. Sear the chicken for 3-5 minutes on each side until a nice brown crust forms. Be carful not to scorch the sugar. After you have browned the chicken, add back in the marinade, cover with a lid, bring to a boil and then reduce to a simmer. Simmer for 5 minutes, turning chicken occasionally. Remove the chicken, cut into strips and add back to the sauce. Cover and allow to simmer 2 minutes more.
To assemble, place a fried corn tortillas on a plate. Top with shredded lettuce and then chicken. Drizzle tomatillos sauce and thinned sour cream and then top with diced avocado.
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