- Tomatillo Salsa
- 6 tomatillos, husked and washed
- 1 white onion, quartered
- 10 cloves of garlic with peel
- 2 jalapenos, whole
- ¼ cup water
- 1/3 cup cilantro
- 1 Tbsp. fresh lime juice
- 2 tsp. salt
- Cauliflower Rice
- 3 T butter
- ¼ cup diced onion
- 1-2 garlic cloves, minced or ½ tsp granulated garlic
- 2 10 oz. packages frozen plain cauliflower rice, like Birds Eye or 4 cups riced cauliflower
- ¼ tsp cumin
- Salt & pepper to taste
- 4 cups roasted chicken thighs, deboned and shredded
- Toppings
- Shredded Cabbage
- Shredded Monterey Jack Cheese
- Sour Cream or Mexican Crema
- Sliced Avocado
- Minced Purple Onion
- Chopped Cilantro
- Lime Wedges
DIRECTIONS
- STEP 1 Preheat oven to 450 degrees. On a parchment lined sheet pan place tomatillos, onion, garlic and jalapenos. Roast in oven for 30 minutes. The veggies should be blistered and a little charred and brown. Remove from oven and let cool for 10-15 minutes until cool enough to handle.
- STEP 2 Take peeling off garlic and remove stem and seeds from jalapeno. At this point you may want to taste the jalapeno to make sure you are ok with the heat level
- Full instructions visit @texasgranolagirl