Savor Tacos of Chicken Poblano: A Flavorful and Nutritious Mexican Treat
Embrace the scrumptious universe of Tacos de Pollo al Poblano! This delectable chicken dish, adorned with a tangy lime-garlic dressing, could just become your go-to dinner. Here's a mouthwatering recipe where you'll learn the secret to extra juiciness and exquisite taste.
You might find it hard to believe, but soft, tasty tacos filled with seared chicken and roasted peppers were not common in Mexico's taquerias until recently. It's all thanks to the varieties of small, tender chickens that are now widely available. These tender birds are revolutionizing the chicken taco world, giving traditional beef tacos some serious competition. Plus, they're often seen as a healthier option – no compromise on flavor guaranteed.
Serves: 4
Ingredients (10)
- 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 (3 medium-large halves) boneless, skinless chicken breast halves
- Ground black pepper
- 3 tablespoons fresh lime juice
- 2 garlic cloves, peeled and finely chopped or crushed through a garlic press
- 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
Method
- Grill or broil the poblanos until blackened and blistered. Cool, peel off the skin, remove stems and seeds, and chop into strips. Taste and season with salt.
- In a large skillet, sauté the onions in oil until golden. Set aside in the oven.
- Season the chicken with salt and pepper, then cook in oil until browned on both sides. Remove from heat, add lime juice and garlic, toss, and cook until the juice reduces to a glaze.
- Cut the chicken into strips, combine with onions, and serve with warmed tortillas and toppings of your choice.
Twists on Tacos de Pollo: Try grilling the chicken instead of pan-searing for a different flavor profile. To preserve the lime-garlic glaze, cook the onions with the garlic and lime juice. If chicken tenders are more accessible, use them instead. Beef skirt or flank steak can also work well in this recipe. Feel free to experiment with large fleshy chiles like anaheims, red bell peppers, or even jalapeños or Serranos for a spicy kick.
Brining for Juicier Chicken: To promote tenderness and enhance taste, brine the chicken breasts in a salt-sugar-water solution. This trick can make even ordinary grocery store chicken breast more flavorful and succulent.
- The recipe for Tacos de Pollo al Poblano usually serves 4 people, making it perfect for a family dinner.
- Alongside the roasted poblano chiles, onions, and warmed corn tortillas, this dish often includes nutritious serving of roasted tomatillo salsa or guacamole.
- The method for this dish includes uncategorized and unique twists, such as grilling the chicken instead of pan-searing for a distinct flavor profile.
- To ensure the chicken stays juicy and delicious, it's often recommended to brine it in a salt-sugar-water solution before cooking, which can transform even ordinary chicken breast into a scrumptious main course.
