Friday, April 25, 2014

April Food Club Menu: Shredded Chicken Tacos and Zingy Slaw

I started a food club with some friends from work. Luckily for me, I work with others who also love food as much as I do. We found ourselves talking about what we ate and what we were planning to eat several times daily so I started a food club. I love clubs.

It's really just an excuse to get out of the office and have lunch together once a month.

We are fairly limited by time and schedules so this month, we had lunch at my house, which is really close to our office. I wanted to make something that I could prep and cook ahead of time. We picked a Mexican theme, and I made shredded chicken tacos with a green chile-tomatillo sauce and a cabbage and red onion slaw with a zingy spicy dressing - two repeat-worthy recipes. My friend Felicia made beef chimichangas (chimiz as she calls them).

April Food Club Menu

Shredded Chicken Tacos with Green Chile-Tomatillo Sauce topped with all the fixings - cheese, lettuce, green onion, sour cream, guacamole and cilantro

Beef Chimiz

Coleslaw with Spicy Green Onion Dressing

Shredded Chicken Tacos with Green Chile-Tomatillo Sauce
From The Way the Cookie Crumbles

2 green chiles, preferably Hatch or Anaheim 
2 medium tomatillos, husks removed, cut in half 
1 small yellow onion, peeled and quartered
3 cloves garlic, unpeeled 
1 cup fresh cilantro leaves, roughly chopped, divided 
4 limes 
2 pounds chicken thighs (bone-in and skin-on) 
1 tablespoon vegetable oil
Extra virgin olive oil
Salt and pepper to taste

Preheat the broiler. Toss the peppers, tomatillos, yellow onion, and garlic lightly with olive oil. Place on a foil-lined rimmed baking sheet and broil until the vegetables are completely tender and charred on all sides, turning occasionally, about 20 minutes total. Remove from oven and set aside to cool.

When cool enough to handle, peel the peppers and remove the stems and seeds. Transfer the vegetables to a food processor or blender with half of the cilantro and ½ teaspoon of salt; process on high speed until smooth. Add 2 tablespoons of lime juice from about 2 of the limes, season to taste with salt, and set aside. 

While the vegetables broil, heat the vegetable oil in a Dutch oven over high heat until shimmering. Add the chicken pieces skin side-down and cook, without moving, until well browned, about 6 minutes. Flip and brown the second side, about 3 minutes longer. Transfer to a plate. Pour off the excess fat and deglaze the Dutch oven with 1 cup of water, scraping up the browned bits from the bottom of the pot. 

Transfer the vegetable puree to the Dutch oven and stir with the deglazing water to combine. Nestle the chicken pieces into the sauce. Bring to a boil, reduce to a bare simmer, cover, and cook until the chicken is completely tender, about 30 minutes. Remove the chicken from sauce and place on a plate to cool.

When the chicken is cool enough to handle, discard the skin and bones and shred meat into bite-sized pieces. Return the meat to the sauce and bring to a simmer. Cook until thick and saucy, then season to taste with salt and pepper if desired.

Serves 4 to 6.

Coleslaw with Spicy Green Onion Dressing
From Bobby Flay found via Smitten Kitchen

I chopped the cabbage, red onions and cilantro and made the dressing two days ahead to accommodate my class schedule. I stored the cabbage and onions in a glass bowl sealed tightly, the cilantro in a tupperware and the dressing separately. I dressed the salad and folded in the cilantro right before serving.

1 cup green onions, coarsely chopped
1/4 cup red wine vinegar
2 serrano chiles
2 tablespoons mayonnaise
Salt and pepper to taste
1/2 cup pure olive oil
1 head purple cabbage, finely shredded 1 small red onion, halved and thinly sliced
1/4 cup chopped cilantro leaves

Blend green onions, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified.

Place cabbage and red onions in a bowl, add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.


  1. Yeayyyy!!! This was such a pleasure!
    Thanks for having us.

  2. PRINTING THIS! i am game for tacos just about any time!


Hey, thank you!

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