Green Chile Chicken Tacos with Mexican Street Corn

(from castro15’s recipe box)

Categories: Mexican

Ingredients

  • 2 chicken breasts
  • 1 lime, divided
  • 1 garlic clove
  • 6 oz. tomatillo
  • 1/4 oz. cilantro, divided
  • 1 poblano chile
  • 2 tbsp diced green chiles
  • 6 corn tortillas
  • 2 cups corn
  • 2 oz. mayo, divided
  • 1/4 cup Cojita, divided
  • 1 chipotle pepper in adobo
  • 2 1/2 tbsp olive oil

Directions

  1. eheat oven to 425. Pat chicken dry with paper towel and season all over with 1/2 tsp salt and black pepper. Heat 1 tbsp olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a plate and set aside to rest. Wipe pan clean and reserve for cooking salsa.

  2. While chicken cooks, halve lime and set aside 1 half for salsa; cut remainder into wedges for serving. Mince garlic. Remove and discard husks from tomatillo and rinse well to remove sticky film, then cut into 1/2-inch pieces. Rinse cilantro and roughly chop leaves, discarding stems. Rinse poblano and halve lengthwise. Using a knife tip, discard seeds and stem, then cut into 1/2-inch pieces. Once chicken has rested, roughly chop.

  3. Return pan from chicken to medium-high heat with 1 tbsp olive oil. When oil is shimmering, add garlic, tomatillo, poblano and half of cilantro. Cook until tomatillo and poblano are soft and jammy, 6 to 8 minutes. Then, reduce heat under pan to medium and add green chiles, chopped chicken, 3 tbsp water, 1/4 tsp salt and black pepper. Simmer to evaporate liquid, 2 to 3 minutes. Remove pan from heat and cover to keep warm.

  4. Stack tortillas, wrap in foil, and place in oven to warm through, about 5 minutes. Meanwhile, heat 1/2 tbsp olive oil in a large pan over medium-high heat. When oil is shimmering, add corn and saute, stirring, utnil warmed through and beginning to brown, 5 minutes. Remove pan from heat, and stir in 2 tsp mayo, half of Cojita, juice of 1/2 lime, 1/4 tsp salt and black pepper. Transfer to a bowl and set aside.

  5. While corn cooks, mince up to 1/4 of chipotle pepper. Place in a small bowl. Add remaining mayo and salt and stir to combine. Set aside until ready to serve.

  6. Divide warmed tortillas between serving plates and fill with green chile chicken, remaining cilantro, remaining Cotija, and a drizzle of chipotle crema. Serve with Mexican streen corn and lime wedges for squeezing over.

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