Tacos Poblano Chicken (corn) Recipe

Name: The Brass Tap - Highland Villages Tacos Poblano Chicken (corn) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb boneless skinless chicken thighs; 2 count fresh poblano peppers; 2 tbsp fresh lime juice; 2 tbsp olive oil; 2 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 1.25 cups fresh corn kernels (about 2 ears) or frozen thawed; 8 count yellow or white corn tortillas (6-inch); 1 tbsp butter or neutral oil (for skillet); 0.5 tsp salt; 0.5 cups crumbled queso fresco or cotija; 0.25 cups white onion, finely diced; 0.25 cups fresh cilantro, chopped; 0.5 cups Mexican crema or sour cream; 2 tbsp hot sauce or salsa verde; 4 count lime wedges

Inspired by The Brass Tap - Highland Village

Time45m

Serves4

Make Tacos Poblano Chicken (corn) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken thighs

2 count fresh poblano peppers

2 tbsp Fresh lime juice

2 tbsp olive oil

2 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Dried oregano

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper

Corn & Tortillas

1 1/4 cups fresh corn kernels (about 2 ears) or frozen thawed

8 count yellow or white corn tortillas (6-inch)

1 tbsp butter or neutral oil (for skillet)

1/2 tsp Celtic sea salt

Toppings & Garnish

1/2 cups crumbled queso fresco or cotija

1/4 cups white onion, finely diced

1/4 cups Fresh cilantro, chopped

1/2 cups Mexican crema or sour cream

2 tbsp hot sauce or salsa verde

4 count Lime wedges

Method

Chicken & Marinade

Roast poblanos

Preheat your broiler or a gas flame. Place the poblanos on a baking sheet (if broiling) or hold with tongs over the flame and char until blackened and blistered on all sides, about 8–10 minutes total. Transfer to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. Once cool, peel off skins, remove stems and seeds, and roughly chop. Reserve.

Marinate chicken

In a medium bowl combine chopped roasted poblanos, lime juice, olive oil, minced garlic, cumin, oregano, smoked paprika, kosher salt and black pepper. Add the chicken thighs and toss to coat completely. Cover and refrigerate for at least 30 minutes and up to 4 hours (30 minutes is sufficient if short on time).

Cook chicken

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tsp oil if needed and place the marinated chicken thighs in the pan, letting excess marinade drip off. Cook 5–7 minutes per side, until nicely browned and internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes, then slice or shred into bite-size pieces. Reserve any pan juices.

Corn & Tortillas

Sear corn

In the same skillet over medium-high heat add butter or neutral oil. Add the corn kernels and 1/2 tsp salt. Sauté until corn is golden in spots and slightly caramelized, about 5–7 minutes, stirring occasionally. If there are flavorful brown bits from the chicken, scrape them into the corn for extra flavor. Remove from heat and set aside.

Warm tortillas

Warm the corn tortillas on a dry hot skillet or griddle over medium heat for about 20–30 seconds per side until pliable and lightly toasted, or wrap in a damp towel and microwave 30–45 seconds for several tortillas. Keep wrapped to stay warm.

Assembly & Garnish

Assemble tacos by placing a spoonful of the seared corn onto a warmed tortilla, top with sliced or shredded poblano chicken, a sprinkle of diced onion, crumbled queso, and chopped cilantro.

Drizzle with Mexican crema or sour cream and a little hot sauce or salsa verde to taste. Serve immediately with lime wedges on the side for squeezing over the tacos.