Makes 6 tacos

Ingredients:

7 tomatillos, husks removed
1 large poblano chili
2 cloves garlic, chopped
3/4 cup lightly packed fresh cilantro leaves, chopped
2 tablespoons white wine vinegar
1/4 teaspoon kosher salt
1/4 teaspoon sugar 1 3/4 cups shredded rotisserie chicken
6 corn tortillas
1 cup (4 ounces) crumbled queso fresco
Optional toppings: shredded lettuce, diced tomato

Directions:

Preheat broiler. Line a baking sheet with heavy-duty foil. Arrange whole tomatillos and poblano on baking sheet. Broil 4 inches from heat source until tomatillos are soft all the way through and blackened, about 8 minutes. Skins will split and juices will collect on foil. Turn tomatillos and chilies; broil until blackened on other side, 4 to 5 minutes. Let stand until cool enough to handle.

Remove stem from poblano and chop coarsely. With a food processor running, drop garlic through food chute; process until minced. Add tomatillos, poblano, cilantro, white wine vinegar, salt and sugar; process until coarsely pureed.

Place chicken in a bowl; stir in tomatillo salsa. Heat tortillas on a griddle or in a large skillet over medium-high heat until hot; transfer to serving plates. Alternately, stack tortillas, wrap in foil, and bake at 350 degrees F until hot, 10 to 15 minutes. Spoon chicken mixture onto a tortilla; sprinkle with cheese and desired toppings, if using, and fold over. Serve with remaining salsa.