When these two taco fillings were combined, this dish became a variation of our absolute favorite tacos (link posted below!). It is so boring to always make the same tacos… even if they are your favorite! (My husband disagrees…) These two fillings could be eaten separately or together, but we all chose to combine them. The creamy poblano filling would be a wonderful vegetarian option on its own though! This recipe was adapted from Bon Appetit. We each constructed them to our liking at the table with rice and refried beans on the side. It was a wonderful reward after our first long day of spring yard work! 🙂
For the Cumin and Ancho Chicken Filling:
- 2 1/2 to 3 pounds skinless, boneless chicken thighs
- 2 tablespoons ancho chile powder or chile powder
- 3 tablespoons ground cumin
- 1-2 teaspoons kosher salt, to taste
- Vegetable oil (for frying)
- Toss chicken with ancho chile powder, cumin, and 2 tsp. salt in a large bowl to coat. Cover and chill for 2 hours.
- Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
- Cut chicken into 1/2-inch cubes. Transfer with any accumulated juices to a medium bowl. Season with salt to taste.
DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
For the Creamy Poblano Filling:
- 2 pounds fresh large poblano chiles
- 1 white onion, quartered, cut crosswise into 1/4-inch slices
- 6 garlic cloves, minced
- 2 teaspoons dried oregano, preferably Mexican
- 1 cup crème fraîche
- 1/4 cup shredded Monterey Jack
- Kosher salt
- Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
- Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
- Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
- Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.
One Year Ago: