iamaneviltaco

A 2 parter for this one. Great bbq food, and it's easy to feed an army with this.

part 1: Salsa Verde


Salsa verde is a tangy, sweet, flavorful salsa. It's a lot more mild than traditional salsa, by default, but it's incarnations are as varied as it's more famous counterpart.

Ingredients:
about 15 tomatillos, quartered (mexican food section, unless you're in the southwest you're buying canned. If you find fresh, husk them)
1/2 cup chopped green chiles (if fresh, de-skin and de-seed. ancho or poblano preferred. if fresh, roast them in the oven on about 300 until they start to get soft and peel them.)
1 medim white onion, chopped
1 bundle of cilantro
1 tsp light oil. sesame preferred
1 tblsp lime juice
1 deseeded, peeled jalapeno (I use the jarred kind)
1 shallot, cut in quarters
salt to taste (I use 1/2 tsp)

Put the tomatillos, onions, jalapeno, shallot in food processor and pulse 5 times. add in the rest and chop until slightly chunky but mostly smooth. Refridgerate for at least 2 hours, but better overnight.

part 2: Chicken Skewers



some chicken tenderloins
some wooden skewers
the salsa verde

Scale this as needed, plan on about 2 skewers per person. Thread the chicken, 1 tenderloin per skewer, through the skewers. Take the skewers and marinade them for at least 4 hours in the salsa verde. Put them in a zip lock bag, add marinade, shake them once an hour and flip them over. You want to use about 1/4-1/2 of the verde on the chicken, so you have some left to top these later.

Grill them for about 5 minutes a side on a medium heat. ONLY TOUCH THE SKEWERS TO FLIP THEM. Don't keep messing with them and moving them around, we're looking for scoremarks and meat cooks better if you don't screw with it and just let the fibers break up.

To serve, just top them with a small spoonful of the verde.