Chicken Tacos with Sorrel Salsa Verde - Rick Bayless

Ingredients

• 6 medium tomatillos, husked and rinsed
• 2 garlic cloves, unpeeled
• Fresh hot green chile to taste (usually 1 jalapeño or 2 serranos), stemmed
• 1 cup roughly chopped, loosely packed fresh sorrel leaves (if sorrel is out of season, wild arugula and wild watercress from the farmers market also work)
• Salt
• 2 to 3 tablespoons olive oil
• 1 medium white onion, sliced ¼-inch thick
• 1 pound boneless, skinless chicken thighs, sliced into strips
• crumbled Mexican queso fresco or other fresh cheese such as feta or goat cheese for garnish