Tacos Poblano Chicken (flour) Recipe

Char and Steam

Place whole poblano peppers directly over a gas burner or under a broiler set high. Turn occasionally until skins are blackened and blistered on all sides, about 8–12 minutes. Transfer hot peppers to a heatproof bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes. This will loosen skins for peeling.

After steaming, peel the poblanos by rubbing off the charred skin with a paper towel. Remove seeds and stems, then roughly chop two peppers. Reserve any additional roasted pepper for the sauce if desired.

Sear Aromatics and Chicken

Slice the onion thinly and mince the garlic. Pat chicken thighs dry and cut into 1–1.5 inch pieces. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the onion and cook until softened and beginning to brown, about 4–5 minutes. Add the garlic and cook 30 seconds until fragrant. Push onions to the side and add chicken pieces in a single layer; cook without moving 2–3 minutes to brown, then stir and brown remaining sides, about 3–4 more minutes.

Simmer with Spices

Sprinkle the browned chicken and onions with cumin, smoked paprika, oregano, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to coat. Add the chopped roasted poblano peppers and pour in 3 cups chicken broth. Bring to a gentle simmer, reduce heat to medium-low, cover partially, and cook until chicken is tender and the internal temperature reaches 165°F (about 12–15 minutes). If you prefer a thicker filling, uncover for the last 3–5 minutes to reduce the liquid slightly.

Shred or Chop

Remove chicken pieces to a cutting board and shred with two forks or chop to desired size. Return shredded chicken to the skillet and stir into the reduced cooking liquid so it soaks up flavor. Add lime juice, remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper as needed. Stir in chopped fresh cilantro and keep warm over the lowest heat while preparing tortillas and sauce.

In a blender or food processor combine the two reserved roasted poblano halves (chopped), crema mexicana (or sour cream), Greek yogurt if using, lime zest, 1/2 teaspoon salt, and 1 tablespoon water. Blend until smooth. Taste and adjust seasoning—add a little more water to reach a pourable but thick sauce (about 1 tablespoon increments). Transfer to a small bowl and refrigerate until assembly. If you prefer a warm sauce, gently whisk and warm over very low heat for 2 minutes before using; avoid boiling.

Toss the thinly sliced white cabbage with 1/4 teaspoon salt and a squeeze of lime if desired. Thinly slice radishes and measure out pickled red onion, cilantro leaves, and shredded cheese.

Warm the flour tortillas: heat a dry skillet over medium-high. Brush each tortilla lightly with a little vegetable oil (about 1 teaspoon total for all) or place directly in the skillet. Warm each tortilla 20–30 seconds per side until pliable and lightly browned spots appear. Keep tortillas wrapped in a clean kitchen towel to stay warm and soft.

Lay a warm flour tortilla on a plate. Spoon 2–3 tablespoons of the creamy poblano sauce onto the center of the tortilla (or drizzle after adding chicken). Add about 2–3 ounces (roughly 1/4 to 1/3 cup) of the shredded poblano chicken filling. Top with a small handful of shredded cheese, a pinch of sliced cabbage, a couple slices of radish, some pickled red onion and cilantro leaves. Finish with a squeeze of lime wedge. Repeat for remaining tortillas.

Serve immediately while warm. Leftover components store separately in airtight containers in the refrigerator: chicken (up to 4 days), sauce (up to 3 days), and tortillas (up to 2 days).