Categories: Mexican
Ingredients
- 2 large fresh poblano chiles
- 2 tbsp vegetable or olive oil, divided
- 1 large white onion, sliced 1/4" thick
- Salt
- 1 lb. chicken breast halves
- Black pepper
- 2 tbsp fresh lime juice
- 2 garlic cloves, peeled, and finely chopped or crushed through garlic press
- 12 warm corn tortillas
- 3/4 cup Roasted Tomatillo Salsa (see recipe) or Guacamole (see recipe), for serving
Directions
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Roast the poblanos over an open flame, turning regularly until blistered and blackened all over, about 5 minutes. Place in a bowl, cover with a kitchen towel and let cool until handleable.
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Turn on the oven to its lowest setting. Heat 1 tbsp of the oil in a very large 12-inch skillet over medium-high. Add the onion and cook, stirring frequently, until golden but still crunchy, 4 to 5 minutes. Scoop into a heatproof serving bowl, leaving as much oil as possible in the skillet and slide into the oven. Set the skillet aside.
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Rub the blackened skin off the chiles and pull out the stems and seed pods. Rinse the chiles to remove bits of skin and seeds. Cut into 1/4" strips and stir into the onions. Taste and season with salt, usually a generous 1 tsp. Return the bowl to the oven.
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Sprinkle both sides of the chicken breasts generously with salt and pepper.
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Return the skillet to medium heat. Add the remaining 1 tbsp oil. When the oil is hot, lay in the chicken breasts. Brown on one side, about 5 minutes, then flip and finish cooking on the other side, about 4 minutes more. When the meat is done, add the lime juice and garlic to the skillet. Turn the chicken in the lime mixture for a minute or so, until the juice has reduced to a glaze and coats the chicken.
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Cut the chicken breasts into 1/4" strips and toss with the onion-poblano mixture. Taste and season with additional salt. Serve with the warm tortillas and salsa, guacamole or hot soft for making soft tacos.