Recipe courtesy of Shelley Wiseman

Tacos with Chicken in Poblano Chile Sauce

Getting reviews...
I had chicken in a poblano chile sauce for the first time in the charming mountain town of Cuetzalan, Puebla. It was so delicious I was surprised I hadn't had it before. When I looked for recipes and couldn't find one, I was told by my Mexican friends that it was so simple that no one bothers to write it down. If you are a poblano chile lover, this is the sauce for you.
  • Yield: Makes 5 cups (15 to 18 tacos; serves 5 to 6)
Share This Recipe

Ingredients

For the sauce:

For the chicken:

Roasted Corn Salsa:

Directions

  1. Make the sauce: 
  2. Char the chiles directly on the flames of a gas stovetop with the heat at medium-high (you can do this directly on electric burners as well), turning them with tongs as they blacken until they are blackened all over, 6 to 8 minutes.
  3. Transfer the chiles to a bowl and let stand, covered with a plate or plastic wrap, to loosen the skins, at least 15 minutes. Peel the chiles, then slit them open and remove and discard the seeds, seed pod, and veins. Coarsely chop the chiles. 
  4. Cook the onion and garlic in the oil in a large, heavy skillet over medium heat until softened, about 3 minutes. Add the poblanos and the salt and cook, stirring, for 3 minutes. Transfer the mixture to a blender, add the chicken stock or broth and blend until smooth.
  5. Cook the chicken:
  6. Put the chicken in a large bowl and toss with the salt.
  7. Heat a large, heavy skillet over high heat until hot. Add the oil and swirl the pan to coat the bottom. Add the chicken and saute, stirring, until the chicken is just cooked through, 3 to 5 minutes. 
  8. Stir the sauce into the chicken and heat through, about 3 minutes. 
  9. Make tacos with the accompaniments. 

Roasted Corn Salsa:

Yield: About 2 cups
  1. Bring an inch of water to a boil in a wide pot and add the corn. Cover and cook for 5 minutes. Remove from the water.
  2. Heat a flat griddle or a grill until hot and roast the corn, turning on all sides, until many of the kernels are browned, 6 to 8 minutes total.
  3. When the corn is cool enough to handle, cut the kernels from the cob and mix with the remaining ingredients in a bowl.

Cook’s Note

The salsa keeps chilled for 2 days.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.