The Sweet Onion Source
A Trio of Zesty Tacos

These three, mouth-watering fillings are sure to please the most ardent taco lover.

Sweet onions balance the tartness of the tomatillos in the sauce, which adds pizzaz to the delicate breast of chicken.

8 ounces fresh tomatillos or 1 can (13 ounces) tomatillos, drained
Salt, as needed
1/2 tablespoon finely chopped jalapeno pepper
1 Oso Sweet onion, chopped coarsely
2 tablespoons vegetable oil, such as canola, divided
2 large cloves garlic, chopped finely
3 boneless chicken breast halves, about 1 pound, cut in 1/2-inch dice
1/3 cup chicken broth
3 tablespoons chopped fresh cilantro
12 corn tortillas, preferably handmade, warmed

For fresh tomatillos, cover with water; bring to a boil, then add 1 teaspoon salt.  Reduce heat; simmer until tender, about 10 minutes, then drain.  Puree cooked or canned tomatillos and jalapeno in a food
processor or blender; reserve.  Over medium heat, saute onion in oil until tender, about 5 minutes.  Stir in garlic; saute 1 minute.  Raise heat to medium-high; stir in chicken.  Cook stirring constantly, until chicken is opaque, about 2 minutes.  Stir in reserved tomatillo puree and stock.  Cook, stirring, constantly until sauce thickens, about 5 minutes.  Add more salt to taste, if necessary.  Stir in cilantro

Yield: Makes about 3 cups

This mixture, kissed with cinnamon and clove combined with sweet onions, delivers zesty flavor but no heat.

1 pound lean very ground chuck
1 Oso Sweet onion, chopped coarsely
1 tablespoon vegetable oil, such as canola
2 large cloves garlic
1 teaspoon cinnamon
1/2 teaspoon salt  
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves  
1 can (about 14 ounces) tomato sauce
1/4 cup raisins
1 cup water
1/3 cup coarsely chopped pimento-stuffed green olives
1/4 cup sliced almonds, toasted  
1/2 tablespoon white wine vinegar
12 corn tortillas, preferably handmade, warmed

Saute beef, breaking it up, and onion in oil, until onion is soft.  Stir in garlic and seasonings; cook 2 minutes.  Stir in tomato sauce, raisins, and water. Cook until almost all liquid evaporates and ingredients mound, about 25 minutes, stirring frequently, especially toward end of cooking. Stir in olive, almonds, and vinegar.

Yield: Makes about 3 cups

This spicy mixture takes its heat from the chipotle pepper (a smoked jalapeno), but you can control the amount by putting less or more chipotle in.  Omnivores and vegetarians alike enjoy this filling.

1 pound medium crimini or white mushrooms, halved, then
3 tablespoons vegetable oil, such as canola, divided
1 Oso Sweet onion, quartered, then sliced
2 large cloves garlic, chopped finely
1/2 tablespoon chopped chipotle chile in adobo (canned)
or to taste
3 ounces Feta cheese, finely crumbled, about 3/4 cup
1/4 cup chopped parsley  
12 corn tortillas, preferably handmade, warmed

Over high heat in a large frying pan, saute mushrooms in 2 tablespoons hot oil, stirring constantly until lightly browned, about 3 minutes. Remove from pan; reserve. In the same pan, saute onion in remaining tablespoon of oil until soft, about 5 minutes. Stir in garlic and chipotle; cook 1 minute, stirring constantly. Stir in mushroom pieces. Stir in cheese until it incorporates, about 2 minutes, then stir in parsley.

Yield: Makes about 3 cups

©Oso Sweet Onions