Ingredients
- 2 green chiles, preferably Hatch or Anaheim (see note above)
- 2 medium tomatillos, husks removed, split in half
- 1 small yellow onion, peeled and split in half
- 3 cloves garlic
- 2 tablespoons vegetable oil, divided
- 1 cup fresh cilantro leaves, roughly chopped
- Kosher salt and freshly ground black pepper
- 4 limes
- 2 pounds chicken thighs (bone in and skin on)
- 1 small white onion, minced
- 16 to 24 warm corn tortillas
- 1 batch pickled red onions
- 1/2 cup grated queso cotija or jack cheese
- 1 avocado, sliced
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