Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese

We loved the complex flavor of the sauce that enrobed the chicken and chard. I also appreciated the addition of vegetables - these recipes seem to be mostly meat heavy.

The tomatillos are broiled till black - turned - and broiled again. You are instructed to use fresh serrano peppers, and to roast them alongside the tomatillos.

This has been one of those weeks when each thing I try to cook presents problems. This particular recipe was my "plan b" after I ran into another roadblock on the "Roasted Poblano Crema" - and I selected it because I had most of the ingredients. However, I did not have serrano peppers. But I did have a jar of dried guajillo chilis. So I followed the instructions for "essential simmered guajillo sauce" on page 57 - searing and then soaking a guajillo chili - and then I added it to the blender along with the tomatillos, sautéed onions, and some chicken broth. This mixture was surprisingly good - very complex - a bit smokey - but not spicy enough (my fault, not the recipe's faul). If you have to follow my make-around - use two of the guajillo chilis.

The sauce is then cooked, chicken (I used meat from preparing the broth), cilantro and chard added, cooked a bit, and then placed into corn tortillas along with queso fresco.

I'd recommend using lots and lots of chard. The recipe calls for 2C firmly packed. I think I was too gentle with the packing.

This batch was enough for about 9 tacos - good for three people but it might have been too skimpy for four.

I'm certainly going to want to try this again with the serrano peppers.