Tacos de Guisado de Pollo Poblano
A few weeks ago while at the farmers market, I was lucky enough to find these wonderful red poblanos. I had only ever seen them once before while I was visiting my niece in North Carolina. They are not much spicier than the green poblanos, but the flavor is wonderful. It’s a cross between a hearty green poblano and a red bell pepper. And when roasted it adds great flavor to this chicken dish. In my opinion, roasted poblanos and tomatillos just go so well together. This braising sauce will take any inexpensive cut of meat and add so much rich flavor that it soon will become a family favorite. Try this recipe and serve it over rice, but even better have a taco night!
Yields 6 servings
2 pounds boneless, skinless chicken (I used chicken thighs)
1 medium white onion, diced
3 cloves garlic, minced
4 large red or green poblanos (I had 3 red and 1 green)
2 jalapeños, stems removed
6 tomatillos, peeled and washed
1 teaspoon cumin seeds, crushed
1 teaspoon Mexican oregano, crushed
1 teaspoon chicken bouillon granules
2/3 cup water
For the tacos, you will also need:
12 to 14 corn tortillas
3 cups shredded lettuce
2 Roma tomatoes, sliced thin
1 cup crumbled queso fresco
4 sliced green onions
Lemon or lime wedges
A bowl of your favorite salsa recipe
Tips~ For Crispy Tacos Without Frying, brush the corn tortillas with olive oil one one side. Transfer to griddle preheated to medium. As soon as tortillas are soft enough to fold, add a couple tablespoons of chicken filling and fold over. Continue cooking, turning as needed until both sides are crispy.
Tips~ This is a great make ahead recipe for gameday or tailgating parties. Reheat in crock pot and serve over nachos with all the garnishes listed above.
1. Preheat broiler to high for 5 minutes. Season the chicken with salt, pepper, garlic powder and cumin lightly, on both sides. Set aside.
2. Line a baking sheet with foil paper. Add the poblano peppers, jalapeños, and tomatillos to lined baking pan. Cook under the broiler for about 15 to 20 minutes, turning over halfway through cooking time. Make sure that the skins on the poblanos blister on most sides. Remove from broiler. Transfer the poblanos to a plastic storage bag to steep and cool.
3. Add 3 tablespoons of olive oil to a skillet and preheat to medium for 5 minutes. Sear and brown the chicken for 3 minutes per side. Remove from skillet and transfer to a plate. In that same skillet, turn the heat to medium/low and add 1 tablespoons of oil, onions and garlic. Season lightly with salt and pepper and let them cook slowly while you prepare the braising sauce.
4. Remove the blistered skins, stems and seeds from the poblanos. Dice one poblano (I diced the green one) and reserve in a separate bowl. Add the remaining poblanos to the blender, along with tomatillos, jalapeños, cumin, oregano, bouillon and 2/3 cups of water. Blend on high until smooth, transfer to the skillet with onions and garlic.
5. Once the sauce comes up to a boil, reduce to a simmer. Taste for salt, then add the chicken pieces back into the skillet. Braise at a simmer for 1 hour. Remove chicken and shred using two forks. Add back into the skillet with sauce, along with reserved diced poblano. Continue cooking until the sauce reduces and becomes thick, about 35 to 40 minutes. Serve as is over rice or use as a taco, enchilada or burrito filling.
Tips~ I love serving jalapeños toreados on the side when preparing tacos. Simply take some fresh jalapenos and cook them in a hot pan with a drizzle of oil. Cook just until skins start to blister. It’s a great way to get a quick roasted flavor.