It's potluck week at I Heart Cooking Clubs which means we can cook with any of the featured chefs, past or present. I had a craving for Mexican food and made a fun family dish from Rick Bayless, Tacos of Tomatillo Chicken with Wilted Greens and Fresh Cheese from his book Rick Bayless's Mexican Kitchen. Many of the recipes in this book rely on an "essential" sauce or salsa as their flavour base; this one starts with the Essential Simmered Tomatillo-Serrano Sauce. It's one of my favourites so I make it in bulk and freeze it.
With some of my freezer stash of sauce and boneless chicken breasts that poached in the time it took to prepare the rest of the ingredients, this was a breeze to put together. It was just a matter of combining the cooked chicken with the sauce, adding spinach strips (which wilted down to practically nothing so I stuffed each taco with extra raw spinach as I filled them!) and warming the tortillas.
Tomatillos have such a sprightly flavour, they enliven whatever dish they're used in. The sauce captures and retains their essence so with moist chicken and lots of greens, this was light and bright. Loved it!
Visit here to see what everyone else brought to the IHCC potluck.