Tacos Recipe

Marinate the chicken

In a medium bowl combine 1.5 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp chili powder, 2 minced garlic cloves, 1 tsp kosher salt, 1/2 tsp black pepper and 1 tbsp fresh lime juice. Add the 1 lb chopped chicken thighs and toss to coat evenly. Let marinate 10–15 minutes at room temperature (or up to 1 hour in the refrigerator).

Cook the chicken

Heat a large skillet over medium-high heat until hot. Add the marinated chicken in a single layer (work in two batches if necessary). Sear, stirring occasionally, until browned and cooked through, about 6–8 minutes depending on piece size. If the pan becomes dry, add up to 1 tsp olive oil. Taste and adjust seasoning with a pinch more salt or a squeeze of lime if desired. Remove from heat and keep warm.

Prepare toppings while the chicken rests: finely dice 1/2 small white onion and place in a small bowl. Roughly chop 1/2 cup cilantro leaves. Slice the fire-roasted red peppers into strips (if using jarred, drain well). Slice 1 fresh jalapeño into thin rounds, leaving seeds in or out to taste. Crumble 3/4 cup cotija and place in a serving dish. Cut 4 limes into wedges. Keep sour cream accessible for topping.

Optional quick onion treatment: If you prefer milder onions, toss the diced onion with a pinch of salt and 1 tsp lime juice and let sit 5–10 minutes, then drain excess liquid before serving.

Roast poblano peppers: If not already roasted, char the poblano peppers over a gas flame, under a broiler, or on a hot cast-iron skillet until blistered on all sides (about 8–10 minutes). Place them in a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this loosens the skins.

Peel and assemble sauce: Peel and stem the peppers, remove seeds (leave some for more heat if desired). In a blender combine the peeled poblano peppers, 1/2 cup crema or sour cream, 1 tbsp lime juice, 1 garlic clove, 1 tsp olive oil and 1/2 tsp kosher salt. Blend until smooth. Add up to 2 tbsp water to reach a pourable but creamy consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl for serving.

Pour 4 oz tortilla chips into a basket or bowl and place 1 cup salsa in a dipping bowl. These are served at the side with the tacos.

Warm tortillas: Heat a clean skillet or griddle over medium heat. Lightly brush each flour tortilla with a little vegetable oil or butter and warm 20–30 seconds per side until soft and slightly charred in spots, or wrap stacked tortillas in foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Assemble tacos: Place warmed tortilla on a plate. Add 2–3 tablespoons of cooked chicken down the center. Top with fire-roasted red pepper strips, a sprinkle of diced onion, chopped cilantro, a few slices of fresh jalapeño, and a generous crumble of cotija cheese. Drizzle 1–2 teaspoons of poblano sauce and a small dollop (about 1 tablespoon) of sour cream if desired. Finish with a squeeze of lime wedge over each taco.

Serve: Arrange tacos on a platter with remaining lime wedges, extra cotija and poblano sauce on the side. Serve immediately with chips and salsa.