Best 3 Chicken Poblano Tacos With Crema Recipes

GRILLED CHICKEN TACOS WITH ROASTED POBLANO CREMA

Steps:

• Place chicken in ziploc bag or place in bowl. Add lime juice, oil, chili powder, garlic powder, salt, and brown sugar. Let marinate for at least 30 minutes. 2-4 hours is ideal.
• Once the chicken is marinated, heat grill over medium heat. Cook chicken for about 5-6 minutes per side, depending on thickness. Check to make sure chicken is no longer pink. Let rest for 5 minutes before slicing.
• While chicken is cooking, place poblano chilies on the grill. Cook until softened and the skin starts to bubble. Remove from grill and using a fork, remove the outer skin from the poblano.
• Place poblano chilies, sour cream, cilantro, lime juice, and salt in blender or food processor. Blend until creamy.
• Top warmed corn tortillas with sliced chicken, sliced avocado, queso fresco cheese, cilantro (optional), and drizzle with roasted poblano crema.

POBLANO AND GROUND PORK TACOS

Steps:

• Mince a few slices of onion to get 1 tablespoon. Add minced onion, tomato, kiwi, juice from 2 lime wedges, 3/4 of the cilantro, salt, and pepper to a small bowl. Mix into a salsa.
• Juice 1/4 of the lime into another small bowl; mix in sour cream to make the crema.
• Heat olive oil in a large pan over medium-high heat. Add sliced onion and poblano pepper. Cook, tossing occasionally, until softened and lightly charred, 3 to 4 minutes. Add pork and Mexican seasoning. Cook until pork is browned throughout, 4 to 5 minutes. Reduce heat to medium-low. Add chicken stock, tomato paste, salt, and pepper. Cook and stir until everything is coated, 1 to 2 minutes.
• Wrap tortillas in a damp cloth and microwave for 30 seconds. Divide tortillas over plates; spread cream on top. Top tortillas with pork mixture and salsa. Garnish with remaining cilantro.

CHICKEN & POBLANO TACOS WITH CREMA RECIPE - (4.7/5)

Steps:

• Roast the poblanos directly over a gas flame or under a preheated broiler, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes. Peel, seed and stem the chiles, then cut them into 1/4-inch strips. Light a grill or preheat a grill pan. Brush the chicken all over with oil and season with salt and pepper. Grill over moderately high heat, turning once, until the skin is crisp and browned, about 8 minutes. Transfer the chicken to a carving board and cut into 1/2-inch strips. In a medium bowl, toss the poblano strips with the chicken and cilantro and season with salt and pepper. Serve the chicken-poblano filling in the warm tortillas with the crema, lettuce, onion and lime wedges.