Green Chile Chicken Tacos with Mexican Street Corn
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Ingredients & Equipment
What we send
- 2boneless skinless chicken breasts
- 6 ouncestomatillo
- 1/8 ouncecilantro
- 1 clovegarlic
- 4 ouncespoblano chile
- 2 tablespoonsdiced green chiles
- 6corn tortillas
- 1 1/2 cupcorn
- 2 packetsmayonnaise
- 2 ouncesqueso fresco
- 1/2 teaspoonchipotle paste
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 10" medium pans, 1 with lid
- aluminum foil
Preheat oven to 425°F. Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat 2 teaspoons 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 or cutting board and set aside to rest, about 5 minutes. Wipe pan clean and reserve for cooking salsa.
While chicken cooks, remove and discard husks from tomatillos, rinse well, and cut into ½-inch pieces. Rinse remaining produce. Roughly chop cilantro leaves, discarding stems. Halve lime; cut 1 half into wedges for serving. Mince garlic. Halve poblano lengthwise, and using a knife tip, discard seeds and stem; cut into ½-inch pieces. Once rested, roughly chop chicken.
Cook green chile salsa
Return pan from chicken to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add tomatillos, garlic, poblano, and half of cilantro. Cook until tomatillos are soft and jammy, 6-8 minutes. Reduce heat to medium and add green chiles, chopped chicken, 3 tablespoons water, ¼ teaspoon salt, and pepper. Simmer until liquid is fully evaporated, 2-3 minutes. Remove pan from heat and cover to keep warm.
Make Mexican street corn
While salsa cooks, stack tortillas, wrap in foil, and place in oven to warm through, about 5 minutes. Meanwhile, heat ½ tablespoon olive oil in a separate medium pan over medium-high heat. When oil is shimmering, add corn and sauté, stirring, until warmed through and beginning to brown, 5 minutes. Remove pan from heat. Stir in 1 packet mayonnaise, half of queso fresco, juice of ½ lime, ¼ teaspoon salt, and pepper as desired.
Make chipotle crema
While corn cooks, in a small bowl, stir together chipotle paste, remaining mayonnaise, and ⅛ teaspoon salt to make crema. Set aside until ready to serve.
Assemble and plate tacos
Divide warmed tortillas between serving plates and fill with green chile chicken, remaining cilantro, and remaining queso fresco. Drizzle over chipotle crema (it's a bit spicy—start with a little, then add more depending on your preferences). Serve with Mexican street corn and lime wedges for squeezing over. Dig in!