Chicken & Poblano Tacos with Crema

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.

  • Total Time:
  • Servings: 4

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  • 5 poblano chiles
  • 4 boneless chicken thighs with skin (1 pound), pounded 1/2 inch thick
  • Extra-virgin olive oil, for brushing
  • Kosher salt
  • 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 this recipe

  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 <em>crema</em>, lettuce, onion and lime wedges.

Contributed By Photo © Lucas Allen Published May 2012

459694 recipes/chicken-poblano-tacos-crema 2013-12-06T23:16:32+00:00 Justin Large game-day|mexican|southwestern-tex-mex|appetizers-starters|4|weeknight-dinner|snack may-2012 recipes,chicken-poblano-tacos-crema 459694

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