I’m not usually one to swoon for Mexican food but these are seriously tasty. You aren’t going to get anything like this at taco bell.
Now, I spent some time on this recipe. I cut up and poached a chicken (local farmer, free range of course) and I roasted the tomatillos and serrano peppers for the sauce. It also helps that my local grocery store caters to a Mexican clientele so I was able to get good fresh tortilla’s and queso fresco made right here in Chicago. I got a little wimpy and took the seeds out of the peppers when I was making the sauce and it would be good with some heat so I will leave them in next time.