INGREDIENTS
1 1/3 lb
skinless chicken thighs, boneless or bone-in (1 3/4 lbs if bone-in)
2 cloves
garlic, halved
1/4
onion
2 tsp
sea salt
1 1/2
lbs tomatillos, papery husks removed, rinsed
2
serrano chile peppers, top cut off to expose interior and to remove stems
2 cloves
garlic
1/2 cup
white or yellow onion, chopped
1/2 cup
chopped cilantro, stems included
1 tbsp
fresh lime juice
1 tsp
sea salt
1 tbsp
high smoke point cooking oil such as canola oil, peanut oil or rice bran oil
12
corn tortillas (use sturdy yellow corn tortillas)
1/4 cup
sour cream
1/2 cup
crumbled Mexican Cotija or Queso Fresco cheese
1/3 cup
chopped red onion for garnish
1/2 cup
chopped fresh cilantro, including stems for garnish