Sin Nombre: Chile Verde Chicken Tacos w/Creamy Avocado Sauce

Serves 6

2 Anaheim chili peppers

1 poblano pepper

10 medium tomatillos

1 medium jalapeño

2 tablespoons olive oil

1 large yellow onions, diced

8-10 cloves garlic, smashed

2 stalks celery, diced

4 cups chicken stock

6 chicken thighs, skin on, bone-in

3 scallions, chopped small, both green & white parts

1 teaspoon oregano

1/2 teaspoon ground cumin

1/2 cup fresh cilantro, roughly chopped

1 tablespoon sugar

1/2 tablespoon white vinegar

1/3 cup lime juice

salt and pepper, to taste

For Avocado Sauce (makes about 2 cups):

3 small avocados

1/2 cup Mexican crema (or plain yogurt or sour cream)

2 small Serrano pepper, seeded and chopped

1 cup water

1/4 cup onion, chopped

1/8 cup cilantro, minced

2 1/2 tablespoons lime juice

3/4 teaspoon salt

To Serve:

1/4 cup onion, diced

1/4 cup cilantro, minced

corn tortillas

cotija or feta cheese, crumbled

lime wedges

Roast Anaheim & poblano chilies and tomatillos in the oven until the skins are blistered. Rub off the skins of the Anaheim & poblano chilies under cold running water and remove the seeds. Roughly chop all the peppers and the tomatillos and set aside.

Heat oil in a large heavy skillet and gently sauté the yellow onion, garlic, and celery until soft and just beginning to brown around the edges. Add the chilies and tomatillos, oregano, cumin and cilantro. Gently sauté for another 2 or 3 minutes.

Add stock, chicken and remaining ingredients, stir and bring to a gentle boil. Reduce heat to a medium simmer and continue cooking until chicken is cooked. Stirring occasionally.

When chicken is fully cooked, remove from pot and let come to room temperature. Turn off heat under chile verde and hold.

When chicken is cooled, remove skin and from bone. Shred and add to new small pot with just enough chile verde to cover and reheat. (NOTE: Remainder of chile verde can be refrigerated or frozen to use to make another batch, or pureed for enchilada sauce!)

For Avocado Sauce: Mix all ingredients in food processor or blender. Hold in fridge until ready to use.

To Serve: Heat corn tortillas. Plate and add some chicken, sprinkle some onion, cilantro, and cheese on top. Then add a little dab of Avocado sauce and serve.

Found at: http://chef-du-cinema.blogspot.com/2011/03/tv-bites-sin-nombre.html