Tacos de Pollo (Chicken Tacos)
Tacos de Pollo (Chicken Tacos)
Ingredients
For the Creamy Green Sauce
- 1 pound tomatillos, husks removed, rinsed
- 1/4 white onion, cut into large pieces
- 2 garlic cloves
- 2 serrano peppers, stems removed (adjust to taste for heat)
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon dried oregano
- 3/4 cup table cream, (media crema or half and half)
- 1/2 cup water, from boiling tomatillos, as needed
For the Chicken Filling
- 1 tablespoon vegetable oil
- 1/2 white onion, thinly sliced
- 2 poblano peppers, roasted, peeled, deseeded, and sliced into strips
- 2 cups cooked chicken, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Tacos and Assembly
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas
- 1 1/2 cups shredded cheese, for melting (Monterey Jack, Oaxaca, or Mexican blend)
- 1/4 red onion, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Green Sauce: In a medium saucepan, combine the tomatillos, the 1/4 white onion, garlic cloves, and serrano peppers. Cover with water and bring to a boil over medium-high heat. Cook for 10 to 12 minutes, or until the tomatillos are soft and have changed color.
⏱️ 12 min
- 2
Carefully transfer the cooked tomatillos, onion, garlic, and serrano peppers to a blender. Add the fresh cilantro, salt, black pepper, dried oregano, and table cream. Add about 1/2 cup of the cooking water from the saucepan. Blend until completely smooth. If the sauce is too thick, add a little more cooking water until desired consistency is reached.
⏱️ 5 min
- 3
Pour the blended sauce back into the saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes, or until the sauce slightly thickens. Set aside.
⏱️ 15 min
- 4
Prepare the Chicken Filling: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced 1/2 white onion and sauté for 3 to 5 minutes, until softened and translucent.
⏱️ 5 min
- 5
Add the sliced poblano peppers to the skillet and cook for another 3 minutes, stirring occasionally. Add the shredded cooked chicken, salt, and black pepper. Mix well to combine and heat through, about 5 minutes. Remove from heat.
⏱️ 8 min
- 6
Prepare the Tortillas: In a separate skillet, heat 1/4 cup of vegetable oil over medium heat. Lightly fry each corn tortilla for about 15 to 20 seconds per side, just enough to soften them and make them pliable, not crispy. Place on a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 7
Assemble the Tacos: Spread a thin layer of the green sauce on the bottom of a large oven-safe pan or baking dish. Take a softened tortilla, fill it with about 2 to 3 tablespoons of the chicken and poblano mixture, and roll it up tightly. Place the rolled taco seam-side down in the prepared pan.
⏱️ 10 min
- 8
Repeat with the remaining tortillas and filling, arranging them snugly in the pan. Pour the remaining green sauce evenly over the rolled tacos. Sprinkle generously with the shredded cheese.
⏱️ 5 min
- 9
Top with the thinly sliced red onion and chopped fresh cilantro. Cover the pan with a lid or aluminum foil. Place the pan on the stove over low heat and cook for 10 to 15 minutes, or until the cheese is completely melted and gratinated, and the tacos are heated through and have absorbed some of the sauce.
⏱️ 15 min
- 10
Serve immediately and enjoy your delicious Tacos de Pollo!
Kitchen Tools
Nutrition Facts (per serving)
Tacos de Pollo (Chicken Tacos)
Ingredients
For the Creamy Green Sauce
- 1 pound tomatillos, husks removed, rinsed
- 1/4 white onion, cut into large pieces
- 2 garlic cloves
- 2 serrano peppers, stems removed (adjust to taste for heat)
- 1/2 bunch fresh cilantro, roughly chopped
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon dried oregano
- 3/4 cup table cream, (media crema or half and half)
- 1/2 cup water, from boiling tomatillos, as needed
For the Chicken Filling
- 1 tablespoon vegetable oil
- 1/2 white onion, thinly sliced
- 2 poblano peppers, roasted, peeled, deseeded, and sliced into strips
- 2 cups cooked chicken, shredded
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Tacos and Assembly
- 12 corn tortillas
- 1/4 cup vegetable oil, for frying tortillas
- 1 1/2 cups shredded cheese, for melting (Monterey Jack, Oaxaca, or Mexican blend)
- 1/4 red onion, thinly sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the Green Sauce: In a medium saucepan, combine the tomatillos, the 1/4 white onion, garlic cloves, and serrano peppers. Cover with water and bring to a boil over medium-high heat. Cook for 10 to 12 minutes, or until the tomatillos are soft and have changed color.
⏱️ 12 min - 2
Carefully transfer the cooked tomatillos, onion, garlic, and serrano peppers to a blender. Add the fresh cilantro, salt, black pepper, dried oregano, and table cream. Add about 1/2 cup of the cooking water from the saucepan. Blend until completely smooth. If the sauce is too thick, add a little more cooking water until desired consistency is reached.
⏱️ 5 min - 3
Pour the blended sauce back into the saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes, or until the sauce slightly thickens. Set aside.
⏱️ 15 min - 4
Prepare the Chicken Filling: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the thinly sliced 1/2 white onion and sauté for 3 to 5 minutes, until softened and translucent.
⏱️ 5 min - 5
Add the sliced poblano peppers to the skillet and cook for another 3 minutes, stirring occasionally. Add the shredded cooked chicken, salt, and black pepper. Mix well to combine and heat through, about 5 minutes. Remove from heat.
⏱️ 8 min - 6
Prepare the Tortillas: In a separate skillet, heat 1/4 cup of vegetable oil over medium heat. Lightly fry each corn tortilla for about 15 to 20 seconds per side, just enough to soften them and make them pliable, not crispy. Place on a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 7
Assemble the Tacos: Spread a thin layer of the green sauce on the bottom of a large oven-safe pan or baking dish. Take a softened tortilla, fill it with about 2 to 3 tablespoons of the chicken and poblano mixture, and roll it up tightly. Place the rolled taco seam-side down in the prepared pan.
⏱️ 10 min - 8
Repeat with the remaining tortillas and filling, arranging them snugly in the pan. Pour the remaining green sauce evenly over the rolled tacos. Sprinkle generously with the shredded cheese.
⏱️ 5 min - 9
Top with the thinly sliced red onion and chopped fresh cilantro. Cover the pan with a lid or aluminum foil. Place the pan on the stove over low heat and cook for 10 to 15 minutes, or until the cheese is completely melted and gratinated, and the tacos are heated through and have absorbed some of the sauce.
⏱️ 15 min - 10
Serve immediately and enjoy your delicious Tacos de Pollo!