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Taco de Pollo al Carbon Salsa

by goatboyintl
Yield: 1 Pint
Source: https://www.tiktok.com/t/ZP8ppWeW5

Ingredients

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produce
  • ✓30 ggarlic(peeled and whole)
  • ○225 gtomatillos(whole)
  • ○30 gchile de árbol(whole)
  • ○50 gwhite onion(large dice)
protein
  • ○25 gred-skinned peanuts(raw and whole)
pantry staple
  • ○75 gneutral oil
  • ○4 gDiamond Crystal kosher salt
  • ○2 gKnorr chicken bouillon(optional)
other
  • ·350 gwater

Instructions

  1. Add tomatillos and water to a pot. Simmer on low, covered, for 5 minutes. Flip tomatillos and cook 5 more minutes until tender but not burst. Cool and reserve both tomatillos and liquid.
  2. In a pan, heat oil over medium. Add árbol chiles and peanuts, stirring until fragrant and toasted (2–3 minutes). Do not burn. Remove with a slotted spoon and drain on paper towels.
  3. In the same oil, cook onions and garlic over medium-low heat until golden brown and tender. Cool and reserve.
  4. Combine the chiles, peanuts, oil/onion/garlic mixture in a blender with about 100 g (½ cup) of tomatillo water. Blend on high until desired texture is reached. Add the tomatillos and blend again on low until smooth but not soupy. Season with salt and bouillon to taste.