She Strengthens

Savor the Flavor of Authentic Mexican Cuisine: Tacos de Pollo al Poblano

Imagine sinking your teeth into tender, juicy chicken tacos, infused with the rich flavors of roasted poblano peppers and a hint of lime-garlic glaze. This mouthwatering dish has taken Mexico’s taquerías by storm, and it’s easy to see why.

The Rise of Chicken Tacos

Until recently, chicken tacos were a rare find in Mexico’s traditional eateries. The reason? Boneless chicken breasts, commonly used in modern cooking, don’t fare well when grilled or seared quickly. However, with the introduction of smaller, more tender birds, chicken tacos have become a force to be reckoned with, offering a healthier alternative to traditional beef options without sacrificing flavor.

A Recipe for Success

To create these delectable tacos, you’ll need:

• 2 large fresh poblano chiles
• 2 tablespoons vegetable or olive oil (divided use)
• 1 large white onion, sliced 1/4 inch thick
• Salt
• 1 pound boneless, skinless chicken breast halves
• Ground black pepper
• 3 tablespoons fresh lime juice
• 2 garlic cloves, peeled and finely chopped or crushed
• 12 warm corn tortillas, store-bought or homemade
• About 3/4 cup roasted tomatillo salsa or guacamole, or bottled salsa or hot sauce, for serving

The Cooking Process

1. Roast the Poblanos: Over an open flame or 4 inches below a broiler, turn the poblanos regularly until blistered and blackened, about 5 minutes for an open flame, 10 minutes for the broiler. Let cool, then peel, seed, and slice into 1/4-inch strips.
2. Sauté the Onion: Heat 1 tablespoon of oil in a large skillet over medium-high. Cook the onion, stirring frequently, until golden but still crunchy, about 4-5 minutes. Transfer to a heatproof bowl, leaving excess oil in the skillet, and set aside.
3. Prepare the Chicken: Sprinkle both sides of the chicken breasts with salt and pepper. Return the skillet to medium heat, add the remaining 1 tablespoon of oil, and cook the chicken until browned on both sides, about 5-4 minutes per side.
4. Glaze and Serve: Add the lime juice and garlic to the skillet, turning the chicken to coat. Cut into 1/4-inch strips and toss with the onion-poblano mixture. Serve with warm tortillas, salsa, guacamole, or hot sauce.

Variations and Tips

• For a grilled twist, cook the chicken breasts over an open flame, then add the lime juice and garlic to the onions during the last minute of cooking.
• Substitute chicken tenders or beef skirt/flank steak for a different flavor profile.
• Use other large, fleshy chiles like Anaheims or red bell peppers if poblanos are unavailable.
• Brining your chicken breasts can enhance tenderness and flavor. Mix 2 cups water, 3 tablespoons kosher salt, and 2 tablespoons sugar, then refrigerate for 20-30 minutes before cooking.

Indulge in the rich flavors of Mexico with these delectable tacos de pollo al poblano. Your taste buds will thank you!