Braised Tomatillo Chicken Tacos

Ingredients:

3 lbs. boneless/skinless chicken thighs-seasoned with salt and pepper

3 c. cleaned and halved tomatillos

1 medium shallot, cut into large pieces

2 jalapeños, seeded and halved

1 c. chicken stock

1/2 c. cilantro-rough chop

1.5 TBSP each:

coriander seed

cumin seed

black peppercorn

1 bay leaf

Instructions:

Step 1—In small saucepan, lightly toast the whole spices before blitzing them down in spice grinder. Make sure not to burn them—it literally only takes a second for them to burn.

Step 2—Preheat oven to 350. Heat Dutch Oven over medium heat, and add a couple TBSP of avocado oil or whatever oil you use. Sear off chicken thighs on both sides, then set aside. In same pot, turn up to medium high heat and char off the Tomatillos, shallot, jalapeño, and garlic.

Step 3—Put veggies into blender/food processor with chicken stock, cilantro, and toasted spices, and blend well.

Step 4—Add all ingredients into the Dutch oven, and place into preheated oven for about an hour, or until chicken shreds easily.

Step 5—Remove from oven and gently mix to shred chicken and coat with the braising sauce. Serve the chicken with all of your favorite toppings in burritos, tacos, salads, or on nachos. Taco Tuesday fuel, y’all.

Ingredients:

2 lbs. flank steak or chuck roast

EVOO/Coconut Oil for browning steak

1 large onion, chopped

1 red bell pepper, chopped

6 cloves garlic, smashed and minced to paste

1/2 c. dry white wine

4 tsp. sweet paprika

1 large sprig oregano

2 tsp. ground cumin

1 tsp. fresh ground black pepper

1/2 tsp. cayenne pepper

1 28 oz. crushed tomatoes

2 bay leaves

Sea salt and pepper to season

3/4 c. pimento-stuffed spanish olives, halved

1 TBSP white vinegar

Step 1—Pat roast dry, and season with salt and pepper. Heat oil in large pot over high heat, and brown each side of roast well. Transfer onto plate.

Step 2—Preheat oven to 275. In same large pot, cook onion and bell pepper, stirring occasionally until softened and starting to brown. Add garlic and cook for 2-3 minutes, then deglaze with white wine and allow to cook until evaporated.

Step 3—Add in spices and stir to coat veggies, and continue to cook. Allow top cook until spices become fragrant. Stir in tomatoes--bring to a boil and allow to cook until reduced by half.

Step 4—Nestle the roast into tomato mixture and tuck the 2 bay leaves into the sauce alongside the roast. Cover and place into preheated oven until meat is super tender and shreddable, about 3 hours.

Step 5—Remove bay leaves and skim the fat from top of sauce. Shred the roast with 2 forks, your favorite tongs, your bare hands if you’re a fireproof badass with hands deader than disco….and mix until the roast is incorporated with the sauce. Stir in vinegar and olives. Make sure to taste for seasoning before serving.

Serve this REALLY delicious, tender, smoky, and spiced roast alongside white rice (or cauliflower rice), and spicy stewed black beans. I love to top with cilantro and maybe even some Queso Fresco because cheese is life. This is also awesome in burritos and in tacos! Sabrosa!