Pollo Taco Recipe

Make marinade

In a bowl combine lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, kosher salt, and black pepper. Whisk until well combined.

Marinate chicken

Place chicken thighs in a shallow dish or resealable bag. Pour marinade over chicken, turn to coat thoroughly. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor, up to 8 hours).

Cook chicken

Remove chicken from fridge 15 minutes before cooking. Preheat a heavy skillet or grill over medium-high heat. When hot, add a drizzle of oil if using skillet. Cook chicken thighs 5-7 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice or chop into bite-sized strips for tacos.

Heat a medium skillet over medium-high heat. Add butter and let melt. Add corn kernels and cook, stirring occasionally, until they begin to brown and get a little char (4–6 minutes).

Remove skillet from heat and stir in mayonnaise, sour cream (or crema), garlic powder, juice of half a lime, chopped cilantro, and chili powder. Taste and season with a pinch of salt and extra lime juice if needed. Keep warm or set aside at room temperature.

Roast the poblano and tomatillo: place whole poblano and tomatillo directly over a gas flame, grill, or under a broiler, turning occasionally until skins are blistered and blackened on all sides (about 6–10 minutes). Alternatively, char in a hot skillet. Remove and place in a bowl covered with plastic for 10 minutes to steam.

Peel and seed the poblano (if desired for less heat) and roughly chop. Remove any large stems from the tomatillo and roughly chop. In a blender or food processor add roasted poblano, roasted tomatillo, quartered onion, garlic clove, cilantro, lime juice, kosher salt, and 1 tablespoon water. Blend until smooth or slightly chunky to your preference. Taste and adjust salt or lime. If too thick, add up to 1–2 tablespoons more water to loosen.

Warm tortillas: Heat a dry skillet over medium-high heat. Brush each tortilla lightly with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place a portion of sliced marinated chicken in the center of each tortilla. Spoon a tablespoon or two of the street corn mixture over the chicken, then add a spoonful of poblano salsa on top (or to the side if you prefer).

Finish & serve: Sprinkle crumbled cotija cheese and chopped cilantro over each taco. Dust lightly with a pinch of chili powder if you like extra heat. Serve with lime wedges for squeezing and enjoy immediately.