Serious Eats: Recipes

Dinner Tonight: Shredded Chicken and Tomatillo Tacos with Queso Fresco

I never need an excuse to eat more tacos, but this Bobby Flay recipe from the Food Network delivers a lot of flavor without taking too much time. You will need a leftover roast chicken, or you can just pick up a cooked one at the grocery store. Then all you have to do is make the sauce, shred the chicken, and combine the two. It's easy, and the sauce still tastes remarkably complex.

The only trick is mastering the art of blackening some ingredients without totally incinerating them. That said, if you don't cook them long enough, the sauce won't have that glorious smokey edge. Keep a careful eye, and be sure to flip them from time to time.

Flay is big on the sweet and heat combo, so all of the spice of the serrano is tempered by a helpful heaping of honey. Part of me wishes it was a little less sweet, but there's no doubting that it does work.

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