Ingredients
4 Roma tomatoes
1 1/2 tsp. kosher salt
3 jalapeños
1/4 white onion
2 clove garlic
2 tsp. vegetable oil
2 lb. boneless, skinless chicken pieces
2 tbsp. minced cilantro
12 corn tortillas
Avocado salsa (recipe follows)
2 Hass avocados
3 tbsp. diced red onion
1 Roma tomato
Juice of 1 lime
1/2 tsp. kosher salt
Preparation
Step 1In a blender, pulse tomatoes until well chopped. Add salt, jalapeños, onion, and garlic and puree until smooth.Step 2Heat oil in a skillet over medium-high heat. Brown chicken, about 2 minutes per side, working in batches if necessary. Add tomato puree to skillet, cover, and reduce heat to medium low.Step 3Simmer chicken 30 minutes, or until very tender, stirring occasionally. Shred into bite-size pieces using 2 forks. Increase heat to medium and cook, stirring often, until sauce thickens and coats chicken, about 10 minutes. Stir in cilantro just before serving. Top tortillas with chicken and avocado salsa.Step 4Avocado Salsa: Cut avocados in half and twist apart. Gently tap the pit with the edge of a knife, twist out pit, and discard. Scoop avocado out of skin with a large spoon and cut into 3/4-inch cubes. In a small bowl, gently mix avocado cubes with red onion, tomato, lime, and kosher salt, taking care not to smash avocado. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
