Three Divorciadas Recipe

Pat chicken dry and season both sides with salt, pepper, cumin and minced garlic. Drizzle with lime juice and let rest 10 minutes.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and cook 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then shred or slice thinly.

If using dried ancho and guajillo chiles: remove stems/seeds and soak in hot water for 15 minutes until softened. Drain, reserving a little soaking liquid.

In a blender combine corn kernels, heavy cream, 1/2 cup broth, jalapeño (seeded), serrano (seeded), roasted poblano (roughly chopped), rehydrated ancho and guajillo (or their rehydrated flesh), chipotle, and 1/2 teaspoon salt. Blend until very smooth, adding up to 2 tablespoons of reserved chile soaking liquid or more broth to reach a pourable cream consistency.

Taste and adjust salt or heat. Transfer mixture to a small saucepan and gently warm over low heat for 3–4 minutes to meld flavors; do not boil. Keep warm.

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add quartered onion and whole garlic clove and sear briefly until lightly charred, about 2 minutes per side (or roast separately under broiler).

In a blender combine roasted poblano (chopped), roasted or crushed tomato, charred garlic, seared onion, and 1/2 teaspoon salt. Blend until smooth. Taste and adjust seasoning. If sauce is too thick, thin with 1–2 tablespoons water or broth.

Pour the blended red-poblano sauce into a small saucepan and simmer gently 4–6 minutes to develop flavor. Keep warm.

Lightly warm tortillas: heat a skillet over medium-high heat. Brush both sides of each tortilla with about 1 teaspoon of vegetable oil and grill 30–45 seconds per side until pliable and lightly charred. Keep tortillas covered with a clean towel to stay warm.

Place 3 warmed tortillas on a serving plate in a row (these are the 'three divorciadas'). Spoon a generous ladle (about 3–4 tablespoons) of the six-pepper corn cream onto each tortilla, spreading to cover the center.

Top each tortilla with a portion of shredded grilled chicken (about 1/3 of the cooked chicken per tortilla). Sprinkle a layer (about 1/2 cup total across tacos) of shredded Oaxaca/Monterey Jack cheese over the chicken.

Ladle the poblano-red sauce over one side of each tortilla to create the 'divorced' split-appearance: pour red sauce over roughly one-third of the tortilla width, leaving the opposite side with the corn cream visible. You can vary so each tortilla gets both sauces, but keep them visually separated.

Finish by drizzling sour cream (about 1–1.5 tablespoons per tortilla) or dollops across, sprinkle crumbled queso fresco evenly, add sliced onions and chopped cilantro on top. Garnish with lime wedges and radish slices if using.

Serve immediately while warm. Encourage diners to squeeze lime over tacos before eating.