Tomatillos

Chicken and Tomatillo Tacos with Queso Fresco - recipe from Dennis Mawhinney
Serves 4.
6 tomatillos huked, washed, and grilled until blackened
1 serrano chile, grilled until blackened
olive oil
1/2 small red onion, coarsely chopped
1 cup fresh cilantro
1 lime juiced
2 tablespoons honey
1 1/2 cups shredded cooked chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill or stovetop. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken and heat through. Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half. Serve immediately.