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.
Slideshow:More Great Taco Recipes
5 poblano chiles
4 boneless chicken thighs with skin (1 pound), pounded 1/2 inch thick
Extra-virgin olive oil, for brushing
Freshley ground pepper
1/2 cup chopped cilantro
12 warm corn tortillas
Mexican crema or sour cream, shredded romaine lettuce, chopped white onion
and lime wedges, for serving
How to Make It
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.
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.
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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