Tacos De Pollo Con Rajas
These dreamy chicken tacos are packed with classic Mexican flavors. Tender poached chicken, smoky poblano peppers, sweet corn, and onions are folded into a creamy, cumin-scented sauce, then piled onto warm corn tortillas. Finished with fresh cilantro and a squeeze of lime, they’re easy to make and simply perfect — especially when served with an ice-cold Coca-Cola to balance every bite.
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Total Time
45 minutes
45 min
Prep Time
15 minutes
15 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
- 2 large boneless, skinless chicken breasts (about 1½ pounds total)s
- 2 teaspoons neutral cooking oil (such as grapeseed or canola oil)
- 3 cups water
- 1 teaspoon kosher salt, plus more to taste
- 1 large garlic clove, peeled and gently smashed
- 1 dried bay leaf
- 18 corn tortillas
- 1 tablespoon olive oil
- 2 poblano peppers, seeds removed and sliced into thin strips
- ½ white onion, thinly sliced
- 1 cup fresh corn kernels (from 1–2 ears of corn)
- ¾ teaspoon cumin seeds
- ⅓ cup sour cream
- black pepper, to taste
- Lime wedge, for serving
- chopped fresh cilantro, for serving
Nutrition Info
- Calories 332
- Fat 9g
- Carbs 38g
- Fiber 5g
- Sugar 2g
- Protein 25g
Estimated values based on one serving size.
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Preparation
- Preheat the oven to 350°F (180°C).
- Place the chicken on a cutting board, and brush lightly with the neutral oil. Cover the chicken with a sheet of parchment paper or plastic wrap. Using a mallet or a small pan, pound each breast to an even thickness (about 1-inch thick). Set aside.
- Place the water, salt, garlic, and bay leaf in a medium pot. Bring to a boil over high heat, then reduce the heat to a bare simmer.
- Add the chicken to the water mixture in the pot (chicken pieces can be cut in half if they do not easily fit in the pot). Cook, uncovered, until the chicken is cooked through and a thermometer inserted into the thickest portion of the meat registers 165°F, 10–14 minutes, turning the pieces once halfway through cooking. Transfer the cooked chicken to a cutting board. Let rest until cool enough to handle, about 10 minutes. Reserve the cooking liquid in the pot.
- Wrap the tortillas evenly in 2 foil packets (9 tortillas per packet). Place the tortilla packets in the hot oven. Let warm for about 10 minutes, or until the tortillas are heated through. Remove from the oven, and set aside.
- Heat the olive oil in a large skillet over medium-high. Add the poblano peppers and onion. Cook, stirring often, until softened, about 5 minutes. Add the corn, cumin, and ¼ cup of the reserved cooking liquid. Reduce the heat to medium. Cover and cook, stirring occasionally, until the corn is tender, about 5 minutes.
- While the corn cooks, shred the chicken. Set aside until ready to use.
- Add the shredded chicken and the sour cream to the corn mixture in the skillet, and stir well to combine. Remove from heat. Add more reserved cooking liquid if needed until the sauce has a silky texture and clings to the chicken and vegetables. Season to taste with salt and pepper.
- Serve the chicken mixture with warmed tortillas, lime wedges, and cilantro.
- Enjoy!