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Chicken & Poblano Tacos with Crema recipe
© Lucas Allen

Chicken & Poblano Tacos with Crema

  • TOTAL TIME: 45 MIN
  • SERVINGS: 4

This is a variation on the chorizo tacos that Justin Large makes at Big Star. You can replace the chicken strips with chorizo; for a vegetarian taco, Large recommends subbing in crumbled spiced tofu.

  1. 5 poblano chiles
  2. 4 boneless chicken thighs with skin (1 pound), pounded 1/2 inch thick
  3. Extra-virgin olive oil, for brushing
  4. Kosher salt
  5. Freshley ground pepper
  6. 1/2 cup chopped cilantro
  7. 12 warm corn tortillas
  8. Mexican crema or sour cream, shredded romaine lettuce, chopped white onion and lime wedges, for serving
  1. Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips.
  2. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips.
  3. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.
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