Shredded Chicken and Tomatillo Tacos with Queso Fresco

Ingredients
6 tomatillos, husked, washed, and grilled until blackened
1 serrano, grilled until blackened
Olive oil
1/2 small red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco

Directions
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.

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.

SOURCE

Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

Ingredients

• 2 tablespoons canola oil
• 4 sprigs fresh thyme
• 3 cloves garlic, chopped
• 1 large white onion, chopped
• 2 heaping tablespoons ancho chile powder
• 2 tablespoons light brown sugar
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 3/4 cup fresh orange juice
• 1/2 cup fresh lime juice
• 1 or 2 chipotle in adobo, finely chopped
• 1 boneless pork shoulder (about 5 pounds)
• Warm corn tortillas
• Napa Cabbage Slaw, recipe follows
• Hot sauce
• Fresh cilantro leaves
• 1 cup crumbled queso fresco

Directions

Special equipment: 2 cups wood chips (hickory or apple), soaked in water 30 minutes

Heat the oil in a small saucepan over medium heat. Add the thyme, garlic, onions, ancho chile powder, brown sugar, cumin, coriander, orange juice, lime juice, 1/2 water and chipotle, and cook until the sugar is dissolved. Remove from the heat and let cool. Put the pork in a large pan and pour over the marinade. Cover and refrigerate overnight.

Remove the pork from the refrigerator 30 minutes before cooking.

Preheat a charcoal grill for indirect heat and place the soaked wood chips on top of the coals.

Place the pork on the grill, cover and let smoke until the temperature inside the grill is 220 degrees F. Add chips as necessary to continue smoking until the internal temperature of the pork reaches140 degrees F. Then just let the pork finish cooking until the internal temperature reaches about 190 degrees F. This can take about 5 hours. Let the pork rest 30 minutes.

Shred the pork and serve in the warm tortillas topped with some Napa Cabbage Slaw, hot sauce, fresh cilantro leaves and queso fresco.

Napa Slaw:

• 1/4 cup mayonnaise
• 1/4 cup apple cider vinegar
• 2 tablespoons canola oil
• 1 teaspoon celery seeds
• Kosher salt and freshly ground pepper
• 4 green onions, coarsely chopped
• 2 serrano chiles
• 1 head Napa cabbage, finely shredded
• 1 large carrot, julienned
• 1/2 cup crumbled queso fresco

Whisk the mayonnaise, vinegar, oil and celery seeds until smooth. Season with salt and pepper. Whisk in the green onions and serrano chiles. Place the cabbage and carrots in a large bowl. Add the dressing and the queso fresco, and toss to combine.

SOURCE