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00:00Chicken and Poblano Tacos with Crema
00:02These tacos will become an obsession, making you cancel plans to savor them at home.
00:09The genius lies in their deep-roasted poblano flavor while the chicken stays tender and crispy.
00:14Enjoy restaurant-quality tacos without the markup or judgment.
00:18Mexican crema adds richness, and cilantro with lime brightens each bite.
00:23People might think you're a culinary wizard following simple, burn-free directions.
00:27For the poblanos, use five whole poblano chiles.
00:32For the chicken, use four boneless, skin-on thighs pounded to half an inch thick.
00:37Brush with extra virgin olive oil and season with kosher salt and freshly ground pepper.
00:43For assembly, use half a cup of chopped cilantro and 12 warm corn tortillas.
00:48For serving, top with Mexican crema or sour cream, shredded romaine lettuce, chopped white onion, and lime wedges.
00:55Roast the poblanos directly over a gas flame or under a preheated broiler, turning frequently with tongs, until charred all over.
01:03As they steam for 15 minutes in a covered bowl, the skin loosens, aiding tenderness and ease of peeling.
01:10Once cooled, peel the skin, remove stems and seeds, then cut the poblanos into one-quarter-inch strips, retaining some charred bits.
01:18Light your grill or preheat a cast-iron grill pan over medium-high heat until it's hot enough that a drop of water sizzles immediately.
01:26Brush chicken thighs with olive oil.
01:28Season with salt and pepper and grill until golden brown, about eight minutes.
01:33Ensure internal temperature reaches 165 degrees Fahrenheit.
01:37Rest for three to five minutes before slicing into tender strips.
01:40In a medium mixing bowl, gently toss the poblano strips with the sliced chicken and chopped cilantro, enhanced with salt and pepper.
01:49Serve the warm filling in tortillas with crema, lettuce, onion, and lime, allowing personal taco customizations.
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